Unit 2: Microbes & Foodborne Illness

Question 1

What is a microbe?

Answer 1

Microbes are living things that are often too small to be seen without the help of a microscope. They include bacteria, viruses, fungi, parasites and protozoa.

Question 2

What is a spore?

Answer 2

A spore is a bacterium with a protective coating.

Question 3

What are the Factors that Affect Bacterial Growth? (FATTOM)

Answer 3

Food, Acid, Temperature, Time, Oxygen and Moisture.

Question 4

What is temperature range for the danger zone?

Answer 4

4 degrees Celsius to 60 degrees Celsius.

Question 5

What are the 3 factors in the cycle of transmission?

Answer 5

Food Handler, Environment, Food

Question 6

What is direct transmission?

Answer 6

Direct Transmission occurs when microbes transfer food DIRECTLY from the source to the food. For example, raw meat juices dripping onto fresh produce or sneezing directly onto the food.

Question 7

What is indirect transmission/cross contamination?

Answer 7

Indirect transmission is when there is a step in between the source of the contamination and food. For example, when you cut raw chicken on a cutting board and then cut fresh produce right after without cleaning.