THC 2 (Lesson 3 Food Safety)

Question 1

Food Safety Terms

Answer 1

BACTERIA
Food-borne Illness
Cross-Contamination
Outbreak
Sanitation

Question 2

Tiny one-celled micro-organisms found everywhere in the environment, also referred to as microbes.

Answer 2

BACTERIA

Question 3

Some microbes are safe and can be eaten in the form of food (examples are cheese and yogurt), but others are harmful and need to be avoided because they can lead to food-borne illness.

Answer 3

BACTERIA

Question 4

Illness caused by eating contaminated food, the source of which is bacteria, viruses or parasites.

Answer 4

Food-borne Illness

Question 5

The transfer of harmful bacteria from one food source to another, or transferred to food from another source such as hands.

Answer 5

Cross-Contamination

Question 6

An incident of food borne illness that involves two or more people who eat a common food, which is confirmed through laboratory analysis as the source of the illness.

Answer 6

Outbreak

Question 7

Wholesome food, handles and prepares in a way that the food is not contaminated with disease causing agents.

Answer 7

Sanitation

Question 8

FBI Terms

Answer 8

Clean
Sanitary

Question 9

Free from VISIABLE soil

Answer 9

Clean

Question 10

Free from harmful levels of disease causing microorganisms and other harmful contaminants

Answer 10

Sanitary

Question 11

Any food that consist in whole of part of milk, milk products, shell, eggs, meats, fish, poultry, baked or boiled potatoes, tofu and other soy-protein foods, plant foods that have been heat treated, raw seeds or spouts, or synthetic ingredients.

Answer 11

POTENTIALLY HAZARDOUS FOODS

Question 12

3 FACTORS RELATED TO FOOD SAFETY

Answer 12

FOOD
PEOPLE
FACILITIES

Question 13

Types of Hazards

Answer 13

Biological
Chemical
Physical

Question 14

HARMFUL BACTERIA
VIRUSES
PARASITES
FUNGI

Answer 14

Biological Hazards

Question 15

are the greatest concerns to food service

Answer 15

Bacteria

Question 16

A living microorganism made up of one cell

Answer 16

Bacterium

Question 17

Capable of growing and reproducing

Answer 17

Vegetative cell

Question 18

The non-spore stage of some bacteria is where growth and reproduction occur.

Answer 18

Vegetative state

Question 19

A thick walled formation that is resistant to heat, cold and chemicals. It can return to a vegetative state under the proper conditions

Answer 19

Spore

Question 20

Bacteria Reproduction
6 condition that promote bacteria growth

Answer 20

Food
Acidity
Time
Temperature
Oxygen
Moisture

Question 21

Bacteria pose the greatest threat to food safety. Under the right conditions a single bacteria will double ever ______ minutes.

Answer 21

0 to 30 minutes

Question 22

One bacteria can become billions in just ______ hours

Answer 22

10-12 hours.

Question 23

A Closer look at MICROORGANISMS

Answer 23

Pathogen
Microorganisms

Question 24

Any disease Causing Agent

Answer 24

Pathogen

Question 25

A life form that can only be seen with the aid of a microscope. (bacteria, fungi, mold, parasite, yeasts, viruses)

Answer 25

Microorganisms

Question 26

A disease resulting from eating food which contains living harmful microorganism

Answer 26

Foodborne infection

Question 27

Results from consuming toxins, or poisons from bacterial or mold growth present in ingested food.

Answer 27

Food borne intoxication

Question 28

Infection resulting from eating food containing a large amount of disease causing microorganisms

Answer 28

Food borne Toxin Mediated Infections

Question 29

A commonly misused term referring to various food-related illnesses caused my microorganisms.

Answer 29

Food poisoning

Question 30

A host or carrier of disease causing organisms

Answer 30

Reservoir

Question 31

A person, animal or plant on which another organism lives and takes nourishment.

Answer 31

Host

Question 32

A person, or animal who harbors disease causing microorganisms in their body without being noticeably affected.

Answer 32

Carrier

Question 33

Some common types of food-borne illness include:

Answer 33

Campylobacteriosis
Salmonella
E. Coli
Norwalk & Norwalk like virus
Listeriosis
Clostridium Botulinum (poisoning)

Question 34

Symptoms generally appear within ______ hours and
usually include nausea, vomiting, and diarrhea.

Answer 34

2-24 hours

Question 35

Most common bacterial cause of diarrhea in the U.S. — occurring more frequently in the summer months than in the winter.

Answer 35

Campylobacteriosis

Question 36

Campylobacteriosis Found in

Answer 36

Undercooked poultry, unpasteurized (raw) milk, surface water and mountain streams.

Question 37

Symptoms of Campylobacteriosis

Answer 37

Diarrhea (could be bloody), cramping,
abdominal pain, and sometimes nausea,
vomiting and/or fever within 2-5 days
after exposure.

Question 38

Prevention in Campylobacteriosis

Answer 38

Drink pasteurized milk.

Cook meats thoroughly.
Poultry breasts to 170° F., 180° F. for thigh meat.
Chicken should not be pink.

Wash hands before and after handling raw meats.

Carefully clean all cutting boards, countertops,
and utensils with soap & water.

Wash hands after handling pets.