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NSC 353 EXAM 1 QUESTIONS AND ANSWERS 2024 [ 25
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NSC 353 EXAM 1 QUESTIONS ANDANSWERS 2024 [ 25
define foodborne illness ANS -an illness carried or transmitted to people by food
define outbreak ANS -an incident in which 2 or more people experience the same illness after eating the
same food
biological hazards ANS -microorganisms such as bacteri, viruses, parasites, and fungi. Also, included are
toxins found, naturally, in certain plants, mushrooms, and seafood
chemical hazards ANS -pesticides, food addiitves, preservatives, cleaning supplies, toxic metals (such as
lead, copper, and zinc) that leach from cookware and equipment, and improperly installed carbonated
beverage dispensers that allow carbonated water to flow back into copper lines
physical hazards ANS -forgein objects that get into food, such as hair, dirt, metal staples, broken glass,
and bones in foods.
which of the hazards is the biggest threat ANS -biological hazards
what is responsible for the majority of foodborne illness outbreaks ANS -microorganisms
what are some of the costs associated with a foodborne illness outbreak (4) ANS -- loss of sales
- loss of reputation
- lawsuits and the associated legal fees
- increased insurance premiums
define high risk populations and what was the common factor within this group ANS -groups of people
that have a higher risk of contracting a foodborne illness. Comprimised immune systems
,who are the high risk population (5) ANS -- infants and preschool age children
- pregnant women
- elderly people
- people taking certain medications
- people who are ill
examples of potentially hazardous foods (12) ANS -- milk and milk products
- shell eggs
- shellfish and crustaceans
- fish
- baked potatoes
- sliced melons
- meat (beef, pork, lamb)
- sprouts
- cooked rice,, beans, and vegetables
- poultry
- tofu or other soy protein food
- untreated garlic and oil mixtures
define ready to eat foods ANS -foods are those that require no further cooking or handling
examples of ready to eat foods (8) ANS -- fruits that have been washed and can be either whole or cut
- vegetables that have been washed and either whole or cut
- deli meats
- bakery items
- sugars
- spices
- seasonings
- properly cooked foods
,what are the three main causes of foodborne illness
can these be prevented? ANS -time temperature abuse
cross contamination
poor personal hygiene
- yes
describe each component of FATTOM ANS -F: food= microorganisms need nutrients to grow, specifically
proteins and carbs
A: acidity= microorganims grow well in food that is neutral to slightly acidic on the pH scale (4.6-7.5)
T: temperature= grow well in temps of 41 f to 135 f aka TDZ
T: time= need time to grow. TDZ for 4 hours or longer, the microorganims can grow to levels high
enough to make a person ill. capable of doubling their population every 20 minutes if allowed in the TDZ
O: oxygen: most need oxygen to grow, some can grow without oxygen
M: moisture: most need mositure to grow. the amount of mositure available in food is measured 0.0 to
1.0 (water activity). hazards food have a water activity of .85 or higher
4 foodborne illnesses ANS --infections
- intoxications
- toxin-mediated infections
- food allergens
describe infections
, what are examples of bacteria that are produced (3) ANS -resulted from when a person eats food that
contains pathogens and can grow in the intestines and cause illness. symptoms appear 8 to 16 hours
because pathogens need time to grow
- listeria, salmonella, shigella
intoxications
examples (4) ANS -results when a person eats food that contains toxins that cause the illness. The toxin
is produced by a pathogen before the food is eaten. symptoms appear within a few hours. can also
occur from chemical contamintation or from toxins that are natural parts of plants or animals
- Clostridium, botulinum, staphylococcus, bacillus cereus
toxin mediated infections
examples(3) ANS -results when a person eats food that contains pathogens which then produce toxins in
the intestines. the toxin is produced after the food has been eaten. timeframe varies
E coli, campylobacter, vibrio
staphylococcus ANS -has the shortes incubation time symptoms can appear as soon as 30 minutes after
consumption of contaminated food
campylobacter ANS -found on raw chicken, second most common cause of bacterial diarrhea in humans
after salmonella
Norovirus ANS -causes more foodborne illnesses than any other pathogen
characteristics (location (1),detection (3), growth (1), prevention(2) and major diseases(3) caused by
bacteria ANS -Major diseases:
-Salmonella Typhi
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