Level 1 Chapter 6 Flashcards
Microorganisms that cause illness
Pathogens
Two or more people get the same illness after eating the same food
Food borne illness outbreak
Elderly people are at higher risk for foodborne illness because
There immune system has weakened with age
According to the centers for disease control and prevention, CDC, there are approximately how many cases of foodborne illnesses in the US annually
48 million
The three categories of food safety hazards are biological, physical, and
Chemical
Pathogens grow well in food that has a temperature between
41°F and 135°F (5°C and 57°C)
If FAT TOM conditions are right, bacterial double their number as often as every
20 minutes
A sign of spoilage, including discoloration, slime, bubbles, and orders on refrigerated foods such as jams
Yeast
Glass from a broken lightbulb
Physical hazard
The transfer of allergens from food containing an allergen to the food served to a customer
Cross contact
Food proteins that cause allergic reactions
Food allergens
PH is the measure of
Acidity
Food that has a pH level of 14, is considered
Highly alkaline
If a food service employee has diarrhea or vomiting, he or she should
Call off sick and stay home
Formal review or examination conducted to see if an operation is following food safety laws
Inspection
A group of people that are at high-risk for foodborne illnesses
Preschool age children
The four types of pathogens that can contaminate food are
Viruses bacteria parasites and fungi
Hepatitis A is an example of
A virus
Mold is an example of a
Fungi
Salmonella typhi is an example of a
Bacteria
Bacteria grow best in food that contains
Little to no acid
These are divided into three categories, which are the things with the potential to cause harm
Hazards
Harmful things are present in food making it unsafe to eat
Contamination
Small living organisms that can only be seen through microscope
Microorganisms
Micro organisms that cause illnesses are called
Pathogens
In the United States, protozoa, round worms, and tapeworms are the most common foodborne…
parasites
Found in air, soil, plants, water, and some food
Fungi
A virus is an example of a
Biological hazard
Pest control products like rat poisoning are examples of
Chemical hazards
Hair and fingernails are examples of
Physical hazards
To prevent food allergens from being transferred to food you must
Clean and sanitize utensils before use
Considered one of the “Big Eight” food allergens
Soy
The leading cause of foodborne illnesses
Viruses
Can cause discoloration, slime, bubbles, and odors in refrigerated foods
Yeast
A food item that is a common allergen
Crab
Most living things, including humans, Carrie what I want, or in, their bodies
Microorganisms
The “Big Eight” allergens account what percent of all food allergies in the United States?
90
Metal shavings from a can are considered
Physical hazards
A type of pathogen that needs to live in a host to survive
Parasite
To prevent food allergens from being transferred to food
Hand deliver the allergen special order separately from other food
