Foodborne Illnesses Flashcards

Question

What are 4 major bacteria that are highly contagious and can cause foodborne illness?

Answer 1

Salmonella Typhi Nontyphoidal Salmonella (NTS) Shigella spp. E. coli (STEC)

Answer 2

Shellfish with contaminated water Ready to eat food Exclude handler with diagnosis Hand Washing Not touching ready to eat food with bare hands Purchase from approved suppliers

Answer 3

``` Call emergency number Call chemical control number Purchase from approved suppliers Store in correct areas away from food Only use chemicals approved for food service use ```

Answer 4

``` Bones/Filet Fruit Pits Glass Staples Dirt Wood Bandages ``` Purchase food from approved suppliers Handlers practice good personal hygiene

Answer 5

Terrorists/Activists Disgruntled current or former staff Vendors Competitors

Answer 6

Assure: Receive from safe sources Supervise deliveries Delivery vehicles locked or sealed ``` Look: Monitor access to prep and storage areas Handle damaged products Store chemicals securely Train staff to prevent food defense threats ``` ``` Employees: Always know who is in your facility Identify and verify visitors Conduct background checks Limit access to prep and storage areas ``` ``` Reports: Receiving logs Office files Staff files Food Defense self-inspection ``` ``` Threat: Identify what and who to contact if situation occurs Hold contaminated product Contact regulatory authority Maintain emergency contact list ```

Answer 7

Gather information, Notify the authorities, Segregate the contaminated product, Document the information, Identify staff that were involved, Cooperate with authorities, and review existing procedures to see if they are being followed.

Answer 8

``` Milk Eggs Soy Fish Nuts Peanuts Crustaceans Wheat ```

Answer 9

``` Sneezing or coughing Wound containing pathogen Having contact with sick person Fecal-oral contamination Food borne illness ```

Answer 10

Wet your hands and arms with warm running water Apply soap (Build up a good lather) Scrub hands and arms vigorously for 10-15 seconds Rinse hands and arms thoroughly under warm running water Reach for a paper towel, dry your hands and arms, then use towel to turn the faucet off

Answer 11

Preparing food Working with clean equipment or utensils Handling clean items Returning to the kitchen ``` Food handlers must wash their hands after the following activities: Using the restroom Handling soiled items Touching your body Handling raw meat Taking out garbage Blowing your nose/Coughing, etc. Eating/Drinking Smoking Chewing Gum/Chewing Tobacco Touching chemicals Touching money Touching service food or aquatic animals Leaving the kitchen Using electronics ```

Answer 12

Take action Dispose of contaminated food Clean contaminated items Retrain or coach those handlers

Answer 13

``` When they become dirty or torn Before beginning a different task After handling seafood/poultry Before handling ready to eat food After 4 hours of continuous use ```

Answer 14

When washing produce | When handling ingredients to a dish that is going to be cooked to the minimum internal temperature

Answer 15

Vomiting Diarrhea Jaundice Fever like symptoms

Answer 16

``` Nontyphoidal Salmonella Norovirus Hep Shigella spp. E. Coli Salmonella Typhi ```

Answer 17

``` Persistent nasal discharge Yellowing of the eyes or skin Excessive trips to the bathroom Sneezing Cold sweats or chills ```

Answer 18

Bimetallic stemmed thermometers 0-220 F Thermocouples Thermistors

Answer 19

Immersion, Surface, Penetration, Air