Chapters 1-4

Question 1

Foodborne Illness

Answer 1

A disease transmitted to people by food

Question 2

Foodborne Illness Outbreak

Answer 2

When two or more people have the same symptoms after eating the same food

Question 3

Effects of foodborne illness outbreak

Answer 3

loss in sales, reputation, morale in employees. Bad press and legal issues.

Question 4

Danger Zone

Answer 4

41-135F

Question 5

TCS Food examples

Answer 5

dairy, poultry, raw meat, shell eggs, fish, shellfish, crustaceans, baked potatoes, heat treated plant food (rice, grains), soy products, sprouts, cut melons, heat infused garlic and oil treatments

Question 6

High Risk populations

Answer 6

Young children, the elderly, people with compromised immune systems

Question 7

Pathogen Categories

Answer 7

Bacteria, viruses, parasites, toxins, fungi

Question 8

Bacteria need what to grow

Answer 8

Food, Acidity, Time, Temperature, Oxygen, Moisture

Question 9

Aerobic Bacteria

Answer 9

Bacteria that need oxygen for survival

Question 10

Anaerobic bacteria

Answer 10

Bacteria that don’t need oxygen to survive

Question 11

What is good acidity for food?

Answer 11

Nothing too alkaline or acidic

Question 12

Lag phase for hot food

Answer 12

4 hours

Question 13

Lag phase for cold food

Answer 13

6 hours

Question 14

Log phase

Answer 14

The growth of bacteria

Question 15

Stationary phase

Answer 15

No new bacteria forms and none die either

Question 16

Viruses need what to grow?

Answer 16

A living host

Question 17

Viruses can be transferred through what?

Answer 17

Food and surfaces

Question 18

Parasites exist on/in what?

Answer 18

Inside animals and on plant matter

Question 19

Parasites are linked to what?

Answer 19

Seafood, wild game, fresh produce

Question 20

How to prevent bacteria

Answer 20

Time and temperature control

Question 21

How to prevent viruses

Answer 21

Proper personal hygiene

Question 22

How to prevent parasites

Answer 22

Purchasing from reputable suppliers

Question 23

Big 6 Pathogens

Answer 23

1. Shigella spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella (NTS)
4. Shiga toxin-producing Escherichia coli (STEC), also known as E. coli
5. Hepatitis A
6. Norovirus

Question 24

If an employee has one of the big 6 pathogens then…

Answer 24

They are not allowed to come to work

Question 25

Disease from Salmonella Typhi

Answer 25

Typhoid fever

Question 26

Where does non-typhoidal salmonella come from?

Answer 26

Farm animals and their products

Question 27

Big symptom of Hepatitis A

Answer 27

Jaundice

Question 28

Big symptoms of Norovirus

Answer 28

Gastrointestinal symptoms (vomiting and diarrhea)

Question 29

Main foodborne illness symptoms

Answer 29

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

Question 30

What is deliberate food contamination?

Answer 30

On purpose tampering with food

Question 31

How to prevent deliberate food contamination

Answer 31

Assure (make sure products are from safe sources), Look (monitor security of the products in the facility), Employees (know who is in the facility) Reports (keep information related to food defense accessible) Threats (Identify your plan in case of deliberate contamination)

Question 32

Food allergen

Answer 32

a protein in a food or ingredient that some people are sensitive to

Question 33

How to tell the difference between a food allergy and a foodborne illness

Answer 33

Allergies happen faster and quicker, allergy symptoms are also typically combined with other distinctly allergy symptoms.

Question 34

Common food allergies

Answer 34

milk, eggs, shellfish, crustaceans, wheat, tree nuts, peanuts, soy products

Question 35

Cross-contact

Answer 35

When a food allergen crosses into a non-allergenic food

Question 36

How does FOH prevent allergies?

Answer 36

Describe dishes, identify the ingredients, suggesting items, delivering food

Question 37

How does BOH prevent allergies?

Answer 37

Avoid cross-contact, cook in different oils

Question 38

Proper handwashing

Answer 38

1. Wet 2. Soap 3. Wash 4. Rinse 5. Dry 6. Turn off water with the paper towel

Question 39

How hot should the water be when washing your hands?

Answer 39

At least 100F

Question 40

How long to scrub hands for?

Answer 40

10-15 seconds

Question 41

Are medical bracelets allowed?

Answer 41

No

Question 42

Are watches allowed?

Answer 42

No

Question 43

Are plain band rings allowed?

Answer 43

Yes