Module 2

Question 1

What is fetal oral form of contamination?

Answer 1

It is when food service employees do not wash their hands and serve food after using the bathroom.

Question 2

How can food contamination be passed?

Answer 2

From person to person.

Question 3

What can cause contamination?

Answer 3

Prepping raw and ready-to-eat together, coughing sneezing and vomit, and stored incorrectly.

Question 4

What are microorganisms?

Answer 4

Only viewable through microscopes, they are found everywhere. Most of them are harmless except for pathogens.

Question 5

What are the four types?

Answer 5

Bacteria, viruses, parasites, and fungi (yeast and mold). There are forty different kinds that can cause foodborne illnesses.

Question 6

What are the big six.

Answer 6

The big six are shigella spp, salmonella typhi, nontypical salmonella (nts), E. coli (stec), hepatitis A, and norovirus. They are highly contagious and can cause severe diseases.

Question 7

What are common symptoms in foodborne illnesses?

Answer 7

Diarrhea, nausea, vomiting, abdominal cramps, fever, and jaundice.

Question 8

What is onset time?

Answer 8

Onset time is the time it takes for symptoms of foodborne illnesses to appear in a person.

Question 9

What does onset time depend on?

Answer 9

It depends on the type of illness and can range from 30 to 6 weeks. It can go from mild diarrhea to death.

Question 10

What is bacteria?

Answer 10

It is the most important to understand. It can be found anywhere. In and outside our bodies. Some keep us healthy while others keep us sick. It cannot be seen, tasted, or smelled.

Question 11

What is the best way to control foodborne illnesses?

Answer 11

Control time and temperature.

Question 12

What does bacteria prefer?

Answer 12

Needing nutrients to survive, they prefer TCS foods.

Question 13

What does bacteria grow best in?

Answer 13

Food with little to no acid.

Question 14

How is acid measured?

Answer 14

It is measured using the pH scaling from 0-14. 0 is high acid, meanwhile 14 is high alkaline. Bacteria grow in neutral to slightly acidic food.

Question 15

What temperature does bacteria grow in?

Answer 15

Bacteria grows in 41F to 135F (5C to 57C). This is the danger zone. The prime area is between 70F to 125F (21C to 52C). When held in this range, bacteria does not grow.

Question 16

What does FAT TOM stand for?

Answer 16

Food, acidity, temperature, time, oxygen, and moisture.

Question 17

How is salmonella typhi harmful?

Answer 17

Salmonella typhi only lives in humans. Eating just a small amount of it can get people sick. It can be found in ready-to-eat foods and beverages. To prevent this, wash your hands, properly cook food, and exclude those sick with it.

Question 18

Can bacteria be found in feces?

Answer 18

Yes, and it can continue to be in feces long after being affected by it.

Question 19

What is nontyphoidal salmonella?

Answer 19

It is the same as salmonella typhi. But it is in poultry, eggs, meat, dairy products, and produce.

Question 20

Where is shigella spp?

Answer 20

It is found in feces and contaminated food. Flies that touch the feces can transfer it over.

Question 21

Where is E. Coli found in?

Answer 21

E. Coli is found in cows. Which can contaminate meat when slaughtering. Once eaten, toxins enter the intestines making them sick. Raw and undercooked meat result in it.

Question 22

What is up with viruses?

Answer 22

Viruses need a living host, but they can also transfer through food. Fecal oral is the most common way. So be sure to wash your hands.

Question 23

What is norovirus?

Answer 23

It is the leading cause of foodborne illnesses. It is spread by airborne vomit particles.

Question 24

What to do when someone has hepatitis A?

Answer 24

Keep them out of the food handling operation. It spreads via feces, contaminated water, and stuff like shellfish. You also get jaundice.

Question 25

Can most viruses be killed with regular cooking temperatures?

Answer 25

No.

Question 26

What do parasites need?

Answer 26

Parasites need a living host. Usually in seafood, wild game, and food processed with contaminated water.

Question 27

How do you prevent parasites?

Answer 27

Purchase only from reputable suppliers, cook to correct temperature, and correctly frozen fish.

Question 28

What are fungi?

Answer 28

Fungi are molds, yeasts, and mushrooms. These can sometimes produce toxins. Throw away moldy food.

Question 29

How can biological toxins contaminate food?

Answer 29

By external sources.

Question 30

What is histamine?

Answer 30

Histamine is a toxin that is created when fish has been time temperature abused. This can be found in tuna, bonito, mackerel, and mahi-mahi.

Question 31

What is ciguatera toxin?

Answer 31

It is found in small fish. The small fish can be eaten by bigger fish like the barracuda, snapper, grouper, and amberjack.

Question 32

What are toxins in?

Answer 32

They are naturally in certain things. Like plants, mushrooms, and seafood.

Question 33

What’s up with seafood toxins?

Answer 33

They are effective in minutes. Usually with diarrhea and vomit. Sometimes neurological symptoms. Difficulty breathing, burning mouth, heart palpitations, and hives.

Question 34

How do you prevent foodborne toxins?

Answer 34

Freezing and cooking won’t eliminate toxins. So, purchase from reputable suppliers, and time/temp control fish.

Question 35

What does A.L.E.R.T stand for?

Answer 35

Assure, look, employees, reports, threat.

Question 36

What is a food allergen?

Answer 36

A food allergen is a protein in an food or ingredient.

Question 37

How soon does food allergy show up?

Answer 37

From two minutes to up to two hours.

Question 38

What are the big nine allergens?

Answer 38

Milk, egg, soybeans, fish, tree nuts, peanuts, crustaceans, wheat, and sesame.