test1

Question 1

1. What does FATTOM stand for?

Answer 1

Food, acidity, temperature, time, oxygen, moisture

Question 2

2. Define the term cross-contamination

Answer 2

The process which bacteria or other microorganisms transfer from one substance to another

Question 3

Define the term bacteria.

Answer 3

A large group of unicellular microorganisms that can cause disease.

Question 4

What is the Temperature Danger Zone

Answer 4

The temperature danger zone is when food changes between 41F and 135F this can determine how fast foodborne illness grows

Question 5

5. Define the term outbreak.

Answer 5

When 2 or more people experience the same illness from the same place they got food.

Question 6

6. What is the difference between an outbreak and a food-borne illness?

Answer 6

An outbreak is when multiple people experience the same illness from food they eat. Foodborne illness is only one person experiencing food due to poor preparation.

Question 7

7. Explain how most food outbreaks are started?

Answer 7

Most outbreaks are started because an infection is transfered from person to food then food to person.

Question 8

8. Explain the cost a restaurant will have because of food borne illness?

Answer 8

The cost of foodborne illness will cause poor reputation, lowered morals of employees, and having to retrain employees

Question 9

9. Who is at high risk for food borne illness and explain why this group are at a higher risk.

Answer 9

Old people or super young people are more at a risk for foodborne illness because they have weaker immune systems a/o probably go out to eat more often.

Question 10

10. List 4 types of foods that are unsafe and could cause a food borne illness.

Answer 10

• Meats
• Unpasteurized dairy
• Poultry
• eggs

Question 11

11. What is a virus and give an example of a food borne illness caused by a virus.

Answer 11

A virus is an infectious agent of small size and simple composition that can multiply only in living cells of animals

norovirus

Question 12

12. Define the term parasite and give an example of an animal that contain parasites.

Answer 12

• An organisms that benefits at the hosts expense of nutrients, Pigs.

Question 13

13. List the five risk factors for foodborne illness:

Answer 13

• Improper temperatures
• Contamination
• Poor hygiene
• Unsafe resources

Question 14

15. List two ways people can contaminate food.

Answer 14

• By having poor hygiene
• By not cleaning materials

Question 15

What are the common symptoms of foodborne illness?

Answer 15

• Diarrhea
• vomiting

Question 16

the foods linked with and prevention measures of Salmonella Typhi

Answer 16

• poultry, washing hands can prevent it

Question 17

the foods linked with and the prevention of Nontyphoidal Salmonella

Answer 17

Prevention is cooking food prpoperly, foods linked are eggs

Question 18

the foods linked with and the prevention of E. Coli Prevention

Answer 18

is to cook food properly, symptoms are diarrhea and cramps; Unpasteurized milk

Question 19

20. What are the two viruses identified by the FDA that are highly contagious and can cause severe illness?

Answer 19

Noroviruse and hepatitis A

Question 20

21. What are the methods for preventing allergic reactions to food?

Answer 20

Read labels, avoid food with “may contain”

Question 21

23. What are the most common food allergens?

Answer 21

milk, eggs

Question 22

24. A bottle of sanitizer stored over food is what type of hazard?

Answer 22

Contaminationing food, can get in food

Question 23

25. What is the most important way to slow bacterial growth in TCS food?

Answer 23

• Temperature danger zone
• Cooling properly
• Workers with good hygiene