Foods 10-Food Saftey

Question 1

Food saftey

Answer 1

Following practices that help prevent food-borne illness and keep food safe to eat.

Question 2

Micro-organisms

Answer 2

Tiny living creatures visible only through a microscope

Question 3

Toxins

Answer 3

Poisons

Question 4

Cross contamination

Answer 4

Letting microorganisms from one food get into another

Question 5

Spores

Answer 5

Cells that will develop into bacteria if conditions are right. Can survive cooking heat

Question 6

Shelf life

Answer 6

The length of time a food item can be stored and still retain is quality

Question 7

Shelf stable

Answer 7

Able to last for weeks or even months at room temperature below 30degrees

Question 8

Freezer burn

Answer 8

Result of improperly stored food in the freezer. Either too long or improperly packaged.

Question 9

Food borne illness

Answer 9

Any illness resulting from the consumption of contaminated food.

Question 10

Food infection

Answer 10

Refers to the presence of bacteria or other microbes which infect the body after consumption

Question 11

Food intoxication

Answer 11

Refers to the ingestion of toxins contained within the food

Question 12

Pathogens

Answer 12

Disease producing microbes

Question 13

Viruses

Answer 13

Smaller than bacteria. Some are harmful to humans. May be found in food but does not grow in the food

Question 14

Fungi

Answer 14

Including mold and yeast. Can be harmful. May produce toxins that remain in food.

Question 15

Parasites

Answer 15

Organisms that live on or inside a host. Are dependent on hosts for nutrients

Question 16

Protozoa

Answer 16

Are one called animals or microbes

Question 17

Bacteria

Answer 17

Most are harmless. But few can be dangerous. Most common cause of food borne illnesses

Question 18

Direct transmission

Answer 18

When micro organisms go directly from one thing to another

Question 19

Danger zone

Answer 19

Between 4-60*c. Harmful bacteria can multiply.

Question 20

4 ways bacteria is spread

Answer 20

Humans. Insects. Animals. Objects.

Question 21

6 causes of spoilage

Answer 21

Heat. Air. Moisture. Light. Dirt. And package damage

Question 22

5 important microbes involved in understanding food saftey

Answer 22

Fungi. Protozoa. Parasites. Bacteria. And viruses

Question 23

Pathogens

Answer 23

Are transmitted directly and indirectly

Question 24

3 major components of the cycle of transmission

Answer 24

Food. Environment. Food handler.

Question 25

Wash hands

Answer 25

Min of 30 secs in hot soapy water

Question 26

When setting a table….

Answer 26

Any surface that would touch a persons mouth shouldn’t be touched by your hands. A tray should be used to carry things. Utensils should be touched on the business end

Question 27

Common bacteria that cause food borne illnesses

Answer 27

Salmonella. E.coli. Botulism. Staph.