Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated

Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated Contamination -Answer-A process of corrupring or infecting by direct contact or association with an intermediate carrier. Food borne illness -Answer-Is an illness that is carried or transmited to people through cotact with or consumption of contaminated food. Symptoms: fever, chills, diarreha, vomitting, cramping, headache, sweats Caused by pathogens Children, prego women, elderly ppl with weak immune systems are hughly to get a foodbotne illness Pathogens -Answer-Is an microorganism that can cause foodborne illnesses Transmitted through faw foods, contact surfaces, garbage, pests, people, Types of pathogens -Answer-Biological Chemical Physical Biological contaminant -Answer-A living mircoorganism that can be hazardous if its inhaled, swallowed, or otherwise abosorbed. Types: viruses, parasites, and bacteria Parasites -Answer-Biological contaminant A pathogen that relies on a host for survival in a way that benefits the organism and harms the host. Inhabit intestines and stomachs and when eaten contaminat humans Viruses -Answer-Is a pathogen that grows inside the cells of a host Humans are often hosts for viruses Spread through sneezing or coughing and can be on food or euioment surface Hepatitis A from contaminate shellfish and feces water Norovirus foods with feces and inadequate handwashing Can withstand freezong temps but heat destroys them sich as ready to eat foods Bacteria -Answer-Are pathogens that live in soil, water, or organic matter(bodies of plants and animals) Divide every 12 to 20 minutes Top foodborne illness could result in e. Coli and salmonella Some good to body like probiotics in yogurt FAT TOM FAT TOM -Answer-Food: high protien foods support and thrive on protien rich foods for the wnergy to reproduce auch as poultry, meats, seafood, and dairy products Acidity: grow below 4.6 pH scale Temperature: temperature danger zone bacteria reproduce from, doesnt die when frozen but stops growing at 0 or below Time: less time in TDZ then less oppurtinty for bacteria to grow, have different phases, stop off slow and kead to a decline since they fight for the food Oxygen: e. Coli requires oxygen to grow, salmonella and bacillus cereus are faculatative bacteria: bacteria grow with or without oxygen Moisture: poultry, cheeses seafood, meats contain lots of water making high to bacteria Temperature Danger zone -Answer-41° to 35°f Physical contaminants -Answer-Are any objects that can be hazardous if it is inhaled, swallowed, or otherwise abosrobed into the body Bone fragments, bits of metal or glass, and tiny stonesinspect food and keep in well maintaine areas but most are by accident CHemical contaminants -Answer-Are any chemical substance that can be hazardous if it is inhaled, swallowed, or otherwise abosrobed into the body Cleaning supplies, pesticides, and other chemical based compounds used in a foodservice operation Store sepearayely from food and labeled, Food bioterroism -Answer-Is the purposeful act of releasing toxins into foods with the intent to cause harm Snaitation practices -Answer-Sanitary work conditions resuce the threat of contaminants and foodborne illness Personal hygiene (Sanitation practices) -Answer-Physical care maintained by an individual and to help elimate the spread of pathogens Shower daily; keep hair up; facial hair clean and cut; clean uniform; no nailpolish or nails; only wedding plain band, hands and fingernails clean; use gloves; no ising dirty utensils; eat and smoke in roght areas; no open cuts around food; no coughing, sneezong, or soitting in food; stay home is sick with vomitting, diarhea, jau