Chapter 2 - Forms of Contamination

Question 1

What are biological contaminants?

Answer 1

Biological contaminants are harmful microorganisms called pathogens.

Question 2

What are chemical contaminants?

Answer 2

Chemicals that have contaminated food.

Question 3

What are physical contaminants?

Answer 3

Foreign objects that get into food. They can also be things like fish bones.

Question 4

How can you prevent food from being contaminated by these 3 pollutants?

Answer 4

Control time and temperature. Store chemicals away from prep areas. Closely inspect your food and make sure that everyone practices good personal hygiene.

Question 5

How can the deliberate contamination of food be prevented?

Answer 5

Use A.L.E.R.T.
A - Assure (Make sure that your products are from safe sources)
L - Look (Monitor the security of products in the facility)
E - Employees (Know who is in your facility)
R - Reports (Keep information related to food defense accessible)
T - Threat (Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation)

Question 6

What is the correct response to a foodborne illness outbreak?

Answer 6

Gather information, notify authorities, segregate product, identify staff, cooperate with authorities and review procedures.

Question 7

What are the most common food allergens?

Answer 7

Milk, soy, wheat, eggs, fish, shellfish, peanuts, and tree nuts.

Question 8

How can you prevent exposure to food allergens? (6)

Answer 8

food labels, describe dishes, identify ingredients, suggest other items, deliver the item separately. and avoid cross-contact.

Question 9

What are some symptoms that may indicate a customer is having an allergic reaction? (7)

Answer 9

Hives, nausea, diarrhea, itchy rash, swollen face, abdominal pain, and shortness of breath.

Question 10

What are 4 types of pathogens that can contaminate food?

Answer 10

Bacteria, viruses, parasites, and fungi.

Question 11

What are the Big Six?

Answer 11

Shigella spp., Salmonella Thypi, Nontyphoidal Salmonella (NTS), E. coli (STEC), Hepatitis A, and Norovirus.

Question 12

FAT TOM

Answer 12

Conditions for bacteria to grow.
F - Food
A - Acidity
T - Temperature
T - Time
O - Oxygen
M - Moisture

Question 13

In what acidity does bacteria grow best?

Answer 13

Neutral acidity

Question 14

In which temperature does bacteria grow the fastest?

Answer 14

From 41 degrees to 135 degrees.

Question 15

What can you do to control FAT TOM conditions?

Answer 15

Control time and temperature

Question 16

Salmonella Thypi, Nontyphoidal Salmonella, Shigella spp., and E. coli are a form of what?

Answer 16

Bacteria.

Question 17

Hepatitis A and Norovirus are a type of what?

Answer 17

Virus

Question 18

I am commonly linked with ready to eat food. I am found in the feces of infected people. Excluding staff with jaundice can stop me. Handwashing can prevent me. Who am I?

Answer 18

Hepatitis A

Question 19

I am carried in the bloodstream and intestinal tract of humans. I am commonly linked with beverages and ready to eat food. Cooking food correctly can prevent me. Washing hands can stop me. Who am I?

Answer 19

Salmonella Typhi

Question 20

Many farm animals carry me naturally. I have been found in milk and dairy products, produce, and poultry. Cooking eggs to minimum internal temperatures can prevent me. Preventing cross-contamination between poultry and ready to eat food can stop me. Who am I?

Answer 20

Nontyphoidal Salmonella

Question 21

What are the most common symptoms of a foodborne illness?

Answer 21

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question 22

How does most contamination of food happen?
A. Through contaminated water
B. When contaminants are airborne
C. When people cause the contamination
D. Through the use of contaminated animal products

Answer 22

C. When people cause the contamination

Question 23

What is the most important way to prevent a foodborne illness from bacteria?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing

Answer 23

A. Control time and temperature

Question 24

What is the most important way to prevent a foodborne illness from viruses?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing

Answer 24

C. Practice good personal hygiene

Question 25

Parasites are commonly linked with what type of food?

Answer 25

Seafood and food processed with contaminated water.

Question 26

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
A. Parasites
B. Allergic reaction
C. Biological toxins
D. Chemical contamination

Answer 26

C. Biological toxins

Question 27

What is a biological toxin?

Answer 27

Poisonous substances produced by certain microorganisms, animals, fish, and plants.

Question 28

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know _______.
A. When to register with the EPA
B. How to fill out an incident report.
C. Where to find Safety Data Sheets in the operation.
D. Whom to contact about suspicious activity.

Answer 28

D. Whom to contact about suspicious activity.

Question 29

What is the most important way to prevent a foodborne illness from mold, or fungi?

Answer 29

By purchasing food from approved, reputable suppliers.