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PH 136 > Food Safety > Flashcards

Food Safety Flashcards

1
Q

enumerate 3 factors affecting type & severity of food-borne disease

A

Individual’s Health Status
Amount of Contaminated Food Consumed
Type of pathogen

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2
Q 
Most common cause of vaccine-preventable severe diarrhea
A. norovirus
B. rotavirus
C. astrovirus
D. arbovirus
A

B

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3
Q

Not a Cause of Underreporting @ Diarrhea
A. Mild and non-specific symptoms
B. Diarrhea has a stigma
C. Definitive laboratory diagnoses are not carried out
D. Underreporting of physicians to agencies

A

B

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4
Q

Identify the preferred oral hydration solution @ diarrhea patients
A. Water
B. Imodium
C. Oresol

A

C

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5
Q

Differentiate food sanitation from food safety

A

food sanitation is means to an end

food safety is goal of food sanitation

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6
Q

Cyclospora is more associated with
A. fresh fruits and veggies
B. cheese and hotdogs
C. fish

A

A

B - Listeria monocytogenes

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7
Q 
most common culprit @ food contamination
A. rodents and insects
B. packaging material
C. garbage and sewage
D. food handler
A

D

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8
Q

What are physical hazards to food safety?

A

Foreign objects such as stones, bone fragments from animals, pieces of glass, staples, and jewelry

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9
Q

Enumerate the potentially hazardous foods (to food safety); they require time & temp control.

A
  1. Foods of animal origin that are raw or heat treated
  2. Foods of plant origin that are heat treated (cooked rice, baked potatoes)
  3. Cut melons
  4. Garlic and oil mixtures that are not modified in a way to inhibit growth of pathogenic microorganisms
  5. Cut tomatoes
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10
Q

Most common source of Clostridium perfringens
A. meat and poultry that have been subjected to temperature abuse
B. fish subjected to sunlight
C. vegetables grown on night soil
D. NOTA

A

A

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11
Q

Food-borne diseases c/o viruses - high __, while those c/o bacteria - high __
(mortality, morbidity)

A

Food-borne diseases c/o viruses - high morbidity, while those c/o bacteria - high mortality

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12
Q 
False about E.coli
A. produce Shiga toxins
B. found in feces and pimples
C. can be spread through contaminated equipment, utensils and hands
D. NOTA
A

B

pimples - Staph aureus

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13
Q 
False about S.aureus
A. produces enterotoxin
B. found in nasal passages and pimples
C. involved in outbreaks from poultry products
D. not a product of temp abuse
A

D

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14
Q

Enumerate 4 most common non-spore forming bacteria involved @ food poisoning

A

E.coli
Listeria
Salmonella
Staph aureus

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15
Q 
Infected workers with Hepa A are contagious for:
A. one week before onset of symptoms
B. two weeks after symptoms appear
C. BOTA
D. NOTA
A

C

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16
Q

Norovirus, the cause of stomach flu, is not spread via:
A. Ingesting contaminated food or liquids
B. Touching contaminated surfaces
C. Direct contact with another person with symptoms
D. Used needles

A

D

17
Q

False about Anisakis
A.Roundworms in fish
B.Spread to humans through ingestion
C.Diarrhea, vomiting, abdominal pain

A

C

cough, not diarrhea

18
Q

False about Cyclospora
A.orofecal transmission
B.bloody diarrhea
C.may be also found in veggies

A

B - watery, explosive dapat

19
Q

False about Minamata Bay disaster
A.Waste (organic lead) discharged by paper factory near the bay contaminated the water used by a nearby village
B.Neurologic and congenital disorders
C.BOTA

A

A

mercury dapat

20
Q 
most common symptom of acute chemical intoxication
A. fainting
B. anaphylaxis
C. vomiting
D. shock
A

C

21
Q

Produced by marine algae ; toxin stored in fish flesh, skin, and organs. may cause vertigo, MSK pain, diarrhea. identify

A

ciguatoxin.

symptoms are such bc neuro- & enterotoxin

22
Q

False about ciguatoxin
A.Destroyed by cooking
B.No diagnostic method for detection
C.Prevention: buy fresh fish as much as possible

A

A

not dapat

23
Q

formed when Bacteria decomposes food with histidine produces histamine. may cause dizziness, burning feeling at mouth, rashes

A

scombrotoxin

24
Q

Which is false about scrombotoxin?
A.small fish have high levels of histidine
B.not deactivated by cooking once histamine is formed
C.onset: 30m or less
D.prevention: buy fresh fish

A

A

large dapat

25
Q

False about polychlorinated biphenyl
A.Used as capacitors, transformers (energy sources)
B.Get into groundwater, streams and accumulate in fish
C.Water-soluble
D.Most are exposed via consumption of PCB contaminated fish

A

C -

it is fat-soluble

26
Q 
not a consequence of polychlorinated biphenyl exposure
A. memory loss
B. cancer
C. learning impairment
D. albinism
E. immune dysfunctions
A

D

27
Q

False about bisphenol A
A. Found in polycarbonate plastic used in food containers
B. May leach when plastic bottles containing BPA come into contact with hot water
C. Endocrine disrupting chemical
D. USA - first country to ban BPA

A

D - Canada dapat

28
Q

Differentiate meta-analysis from systematic review

A

Meta-analysis – collection of all related studies to determine overall relative risks of an event; quantitative; higher than an experimental study; commonly used in researches about drugs
Systematic review – like meta-analysis but more of a qualitative data

29
Q

not top 3 risk factor for foodborne illness
A.inadequate cooling and coldhandling
B.use of leftovers
C.inadequate hot holding temp
D.preparing food ahead of planned service

A

B - but common in PHL

30
Q

In food safety, what is a danger zone?

A

Danger zone: permits rapid growth of infectious and toxin-producing organisms.

31
Q

Time temperature abuse occurs when food is exposed to danger zone for __hours.

A

more than 4

32
Q

Which is false?
A.Hand sanitizers may be used but should never be used as substitute for proper handwashing.
B.Hand washing sinks & sinks for equipment cleaning could be the same.
C.Homemade food has increased risk of contamination from biological hazards.
D.NOTA

A

B - dapat separate

33
Q

Enumerate neglected regions @ handwashing

A

between fingers
under nails
tops of hands

34
Q

In food safety, what is traffic control?

A

personnel involved in raw product handling are not allowed in processing or finished product areas

35
Q

5S Mantra for Good Housekeeping: enumerate

A 
Sort
Systematize
Shine/Sweep
Sanitize/Standardize
Self-discipline/Sustain
36
Q

enumerate 4 processes that are part of water quality program

A

Chlorination systems
Ozonation
Demineralization
Filtration

37
Q

___ is designed to identify and control probs that may cause foodborne illness, before they happen

A

Hazard Analysis and Critical Control Point

PH 136 (18 decks)

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