RISK MANAGEMENT UNIT 2

Question 1

results in unsafe food due to biological hazards, chemical hazards, or physical hazards.

Answer 1

Food Safety

Question 2

the art and science of applying the concepts and expertise of sanitary, biological, and physical sciences to improve and regulate the environment and its causes for the conservation of public health and welfare.

Answer 2

Environmental Sanitation

Question 3

is a disease caused by either food infection or intoxication from food. Foodborne diseases are classified as infections, intoxications, or toxin-mediated infections.

Answer 3

Foodborne Illness

Question 4

General symptoms of foodborne illness usually include one or more of the following

Answer 4

1.Headache
2.Vomiting
3. Nausea 4.Dehydration
5. Abdominal Pain
6. Diarrhea
7. Fatigue
8. Fever

Question 5

is generally classified as a foodborne infection, intoxication, or toxin-mediated infection. Your awareness of how different microbes cause foodborne illness will help you understand how they contaminate food.

Answer 5

Foodborne illness

Question 6

Caused by eating food that contains living disease-causing microorganisms.

Answer 6

Infection

Question 7

Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source.

Answer 7

Intoxication

Question 8

Caused by eating food that contains harmful microorganisms infection that will produce a toxin once inside the human body.

Answer 8

Toxin-Mediated

Question 9

Classification of Foodborne Illness

Answer 9

Foodborne infections, Salmonellosis, Intoxication, Food contamination, Contamination

Question 10

can occur when microorganisms are consumed with a meal, leading to symptoms like diarrhea. These infections can spread through the digestive tract, bloodstream, or other parts of the body. Common microorganisms include bacteria, viruses, and parasites.

Answer 10

Foodborne infections

Question 11

a common type, is caused by salmonella bacteria found in poultry and eggs. Bacteria, viruses, and parasites can also cause these infections.

Answer 11

Salmonellosis

Question 12

is caused when a living organism multiplies in food and produces a chemical waste or toxin. If the food containing the toxin is eaten, it causes illness. Intoxication may also occur when an individual consumes food that contains man made chemicals such as cleaning agents or pesticides. It is typically called food poisoning. Examples of food intoxications are Clostridium botulinum and Staphylococcus aureus.

Answer 12

Intoxication

Question 13

is commonly characterized as food that is rotten or polluted because it contains either microorganisms, such as bacteria or parasites, or toxic substances that make it unfit for use. If a food item is made “from scratch” or is ready to eat from, there are chances before it is eaten to become contaminated.

Answer 13

Food contamination

Question 14

is the presence in the food of substances or conditions that can be harmful to humans. Bacteria and viruses pose the greatest threats to food safety for all retail food establishments. Contamination of food can occur at various points, including the farm, ranch, or vessel, as well as during processing and delivery. Prevention and control measures should start from harvesting and continue until consumption.

Answer 14

Contamination

Question 15

Three kinds of food hazards

Answer 15

Biological hazards
Chemical hazards
Physical hazards

Question 16

is bacteria, parasites, fungi, and viruses (pathogens) that are caused by various microorganisms.

Answer 16

Biological Hazard

Question 17

the most famous type of microorganism that causes foodborne diseases.

Answer 17

Bacteria

Question 18

Two classification of bacteria

Answer 18

1. Spore-forming bacteria
2. Non-spore-forming bacteria

Question 19

Thick-walled dehydrated structure capable of withstanding extreme dryness and very high temperatures for long periods. When swallowed and come into contact with food products at the right temperature, they start to grow and can cause someone who ingests them to develop a serious illness.

Answer 19

Spore

Question 20

Phases of Growth of Bacteria

Answer 20

1. Binary Fission
2. Bacterial Growth

Question 21

Bacteria multiply in which one cell bacteria breaks up into two cells.

Answer 21

Binary Fission

Question 22

Bacteria reproduce and increase in numbers.

Answer 22

Bacterial Growth

Question 23

Bacteria’s growth have a regular pattern composed of four phases

Answer 23

1. LAG PHASE
2. LOG PHASE
3. STATIONARY PHASE
4. DECLINE OR DEATH PHASE

Question 24

bacteria have little or no growth. It is the process of bacteria’s adjustment to their environmental conditions, and at room temperature lasts just a few hours. Duration of this phase can be longer if food is stored at 50℃ or below.

Answer 24

1. LAG PHASE

Question 25

The bacteria multiply very rapidly doubling in number every few minutes under optimal conditions such as 50oC (41°F) to 60°C (140°F) temperatures. One bacterial cell produces over one million cells over a time duration of five hours at 4.6 to 7.0 pH, and is high in proteins and carbohydrate food.

Answer 25

LOG PHASE

Question 26

The bacteria created are equal to the number of bacteria which died. In this phase nutrients, moisture, and food space may have been used by bacteria.

Answer 26

STATIONARY PHASE

Question 27

Bacteria die quickly as a result of a lack of nutrients and the toxin produced as waste products.

Answer 27

DECLINE OR DEATH PHASE

Question 28

Bacteria need to multiply by six conditions.

Answer 28

F (food),
A (acidity),
T (temperature),
T (time),
O (oxygen), and
M (moisture)

Question 29

is the main requirement for the growth of bacteria. In foods that are high in protein such as meats, poultry, seafood, and dairy products and carbohydrates like cooked rice, beans and potatoes mostly bacteria grow.

Answer 29

Food

Question 30

is the term used when food has not been heated to the safe or proper temperature. Some bacteria may however survive different temperature ranges.

Answer 30

Temperature Abuse

Question 31

types of bacteria are those that grow with or without free oxygen.

Answer 31

Facultative anaerobic

Question 32

bacteria require oxygen to grow

Answer 32

Aerobic

Question 33

bacteria thrive in environments without oxygen, which is toxic to them.

Answer 33

anaerobic

Question 34

types of foods that support rapid and progressive growth of microorganisms that produce infectious and toxins.

Answer 34

Potentially Hazardous Foods

Question 35

Classification of Bacteria

Answer 35

sporeforming and
non-sporeforming

Question 36

Foodborne Illness Caused by Sporeforming Bacteria (3)

Answer 36

1. Bacillus cereus.
2. Clostridium perfringens
3. Clostridium botulinum.

Question 37

Food borne Illness Caused by Non-Sporeforming Bacteria

Answer 37

1. Campylobacter Jejuni
2. Escherichia coli.
3. Listeria monocytogenes.
4. Salmonella ssp.
5. Shigella ssp.
6. Staphylococcus aureus.
7. Vibrio spp.

Question 38

This produces spore, which can live with or without oxygen. It is related to two illnesses, vomiting and diarrhea. The disease is either by
type of vomiting or type of diarrhea depending on the level of toxin released by
bacteria in the food. Both nausea and abdominal cramps will manifest. Duration of
the vomiting of illness in 30 minutes to 6 hours and typically lasts one day or less.
Diarrhea form duration is 8 to 16 hours and lasts 12 to 14 hours.

Answer 38

Bacillus cereus

Question 39

This sporeforming bacterium requires very small amount of oxygen and causes foodborne disease. Contaminated foods are perishable foods that had been violated by temperatures (not kept hot above 140oF (60oC) or cold below 41oF (5oC). It triggers the disease through a toxin-mediated infection where the cells that are ingested and then develop a toxin in the human intestine. This illness includes diarrhea
with abdominal pain. Disease time is 8-22 hours and lasts one day or less.

Answer 39

Clostridium perfringens.

Question 40

Clostridium botulinum is anaerobic, spore
bacterium forming foodborne disease due to inadequate heat processing of foods
such as home-canned foods. The bacteria create a neurotoxin that is believed to be
most deadly. However, the toxin is heat unstable, and if food boils for about 20 minutes, it is destroyed. The bacteria associated with food poisoning are called
botulism. Symptoms include fatigue, diarrhea, sensory confusion and dizziness, trouble swallowing, and paralysis of the respiratory system. The period of the disease is 12 to 36 hours and lasts for several days to a year.

Answer 40

Clostridium botulinum