foodborne infection - answer produced by the ingestion of living, harmful organisms
present in food. Such as bacteria, viruses, or parasites. Infection has a delayed onset
2 bacteria most associated with foodborne infection - answer salmonella and E. coli
foodborne intoxication - answer an illness produced by ingestion of bacterial toxins or
excrement that are present in food before it is consumed. Intoxication have a rapid
onset
2 bacteria associated with foodborne intoxication - answer staphylococcus aureus and
clostridium botulinum.
3 main areas of food safety and sanitation - answer1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population - answer1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - answer foodborne outbreak
foodborne outbreak - answer an incident or event where two or more people suffer a
similar illness or sickness from eating a common food
food becomes contaminated for the following reasons - answer food handlers, food
contact surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? - answer
every 4 hours
, Nonfood contact surfaces should always be kept free of..... - answer dirt, dust, and other
particles.
all packaging material (such as bags of flour) should be how many inches from the
ground? - answer At least 6 inches
Food contaminants can be grouped into what 4 categories - answer1. biological 2.
physical 3. chemical 4. cross contamination
biological - answer anything that pertains to life and or living things
physical contaminants - answer are objects that can be seen with the human eye such
as nails, hair, and bandages
chemical contamination - answer can occur if an employee prepares acidic food using a
copper pot
cross contamination - answer is the transfer of pathogens or disease-causing
microorganisms from one food to another.
What are the 4 biological hazards - answer1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentages of all
foodborne related illness - answer90%
what is the danger zone - answer41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many
hours - answer4
bacteria doubles every how many minutes - answer20
when bacteria are multiplying, it consumes the nutrients in foods, and then produces
waste products or metabolic by products called. They may look and feel like slime, such
as the one formed on old fish or meat - answer Toxins
Spores - answer bacteria have the ability to change into forms that are very resistant to
heat and dry conditions. They are characterized by the formation of a thick "shell"
Most common types of bacteria – answer E. Coli., salmonella, clostridium botulinum,
E. Coli. - answer Found in human intestines and other warm-blooded animals. It can
contaminate food and water. some type can cause serious diseases such as the on
termed O157:H7. ground beef needs to be cooked to a minimum internal temperature of
155 degrees Fahrenheit for at least 15 seconds. commonly found in ground beef, raw
fruits and vegetables, unpasteurized juices such as apple cider, and even uncommon
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