Culinary-Introduction to Food Safety Chapter 6 REVIEW

Question 1

What is a Foodborne illness?

Answer 1

Disease transmitted to people by food

Question 2

What has to happen for a Foodborne illness outbreak?

Answer 2

2 or more people get sick by the same food, investigation is conducted, laboratory analysis confirmed

Question 3

Who is at a higher risk for Foodborne illness?

Answer 3

People with a weakened immune system, elderly, preschool children

Question 4

What are the impacts of Foodborne illness outbreak?

Answer 4

Loss of guests and sales, lawsuits and legal fees, loss of reputation, staff absenteeism, etc

Question 5

What is your immune system?

Answer 5

Your defense against illnesses, when its weak it cant fight off illnesses as easily

Question 6

Compromised immune systems?

Answer 6

Cancer or chemotherapy, Transplant recipients, Medications, HIV/AIDS

Question 7

What are the 3 categories of food hazards?

Answer 7

Biological, Chemical, Physical

Question 8

What is contamination?

Answer 8

Harmful food present in food, Unsafe to eat

Question 9

What is a Biological Contamination?

Answer 9

Microorganisms and pathogens that humans carry

Question 10

What are microorganisms?

Answer 10

Small living organisms, Only seen through microscopes, humans can carry them

Question 11

What are pathogens?

Answer 11

Food safety threat, Cause illness

Question 12

Four types of pathogens?

Answer 12

Virus, Parasites, Bacteria, Fungi

Question 13

What are Viruses?

Answer 13

Form of Biological Contamination, cause Foodborne illnesses, cannot grow on food, survive in refrigerators and freezer temps, grow in peoples intestines

Question 14

What are the sources of viruses?

Answer 14

Food, Water, contaminated surfaces, there people

Question 15

What are some examples of Viruses?

Answer 15

Hepatitis A and Norovirus

Question 16

What to do when you have Jaundice?

Answer 16

Wash hands, avoid using fried hands???

Question 17

What is Bacteria?

Answer 17

Can grow rapidly, cooking does not kill toxins, can create toxins, toxins cause illness

Question 18

Examples of bacteria?

Answer 18

Salmonella Typhi, Nontyphoidal Salmonella, Shigella SPP, and shiga toxin-prodcing e.coli (STEC)

Question 19

What are the six conditions to grow bacteria?

Answer 19

FAT TOM - Food, Acidity, Temperature, Time, Oxygen, Moisure

Question 20

What foods are the energy source for bacteria?

Answer 20

Carbohydrates, and Proteins

Question 21

What does bacteria grow the fastest with?

Answer 21

It grows with or without oxygen, Foods with high levels of moisture, ex. tomatoes

Question 22

What are TCS foods?

Answer 22

Commonly involved in Foodborne illness, FAT TOM conditions, Time and Temp control for safety

Question 23

What are ready to eat foods?

Answer 23

Foods without further preparations, washing, and cooking

Question 24

Examples of ready to eat foods?

Answer 24

Washed fruit, deli meat, seasonings, sprouts or sprout seeds, shell fish, etc

Question 25

What are Parasites?

Answer 25

Not as common, Do not grow in food, Needs a host to grow

Question 26

What are some hosts?

Answer 26

Nourishment, Protection, Person, Animals, Plant, Water

Question 27

What are Foodborne parasites?

Answer 27

Protozoa, Tapeworms, Roundworms, and Toxoplasma gondi

Question 28

What is Fungi, Mold, and Yeast?

Answer 28

Can cause illness, spoils food

Question 29

What is mold found in?

Answer 29

Tiny mold plants, Acidic food, Little moisture, grow under any condition ex. jams, jellies, bacon or salty meats

Question 30

What is Fungi?

Answer 30

Spoils food, can produce toxins, cold temps do not kill them, intentionally used for flavor

Question 31

What is Yeast?

Answer 31

Spoils food quickly, white or pink discoloration, slime, smell or taste of alcohol, bubbles ex. jams, jellies, honey

Question 32

What are biological hazards?

Answer 32

Plants or animals, contain natural toxins, contaminated in the food chain

Question 33

What are Chemical hazards?

Answer 33

Used or stored incorrectly, cleaners, sanitizers, away from food, utensils, equipment,

Question 34

What are Physical hazards?

Answer 34

Objects in food, fruit pits, glass from broken light bulbs, jewelry, fingernails, bandages, hair, metal shaving from cans, etc

Question 35

What is a food allergy?

Answer 35

Negative reaction to food proteins

Question 36

What are food allergens?

Answer 36

Proteins causing allergic reactions

Question 37

What is cross contact?

Answer 37

Allergen food item touches another food item, PROTEINS MIX

Question 38

What are the big 8 food allergens?

Answer 38

Shellfish, eggs, soy, peanuts, fish, milk, tree nuts, almonds, walnuts, and pecans, wheat

Question 39

What should you do when serving guest with food allergies?

Answer 39

Explain how dish is made, State secret ingredient, suggest alternative items, identify special order, hand-deliver order, never guess-ask the manager

Question 40

What are the steps to avoid cross contact?

Answer 40

Separate fryers and oil, assigned equipment, check recipes and ingredient labels, no allergen present, wash, rinse, and sanitize, wash hands, separate utensils, change gloves

Question 41

What is food defense?

Answer 41

Prevent purposeful contamination, competitors, former staff, guests. can occur anywhere, make it difficult to tamper with food

Question 42

How to prevent and help food defense?

Answer 42

Control access, uniforms, names tags, security badges, report suspicious activity

Question 43

What is the FDA food code?

Answer 43

Recommends regulations, code is not law, states adapt, state or local health departments enforce

Question 43

What is the FDA? and what do they do?

Answer 43

The Food and Drug Administration, writes to FDA food code

Question 44

What is inspection?

Answer 44

Formal review or examination, Operation following food safety

Question 45

What will happen to restaurants during inspections?

Answer 45

All operations serving public inspected, some may be temporarily close, guess at risk, out of business

Question 46

What are successful managers?

Answer 46

Understand requirements, conduct self-inspections, create policies, ensure Operation is always prepared