Super Safe Mark
Food Industry correct answersBusinesses that produce, manufacture, transport, and distribute food to
people
Food Establishments correct answersAn operation that stores, prepares, packages, serves, vends food
directly to the consumer, otherwise provides food for human consumption
Shiga Toxin-Producing Escherichia Colin (STEC) correct answersLettuce, unpastorized apple cinder,
sprouts
Salmonella Spp correct answersCut melons, alfalfa sprouts, ice cream, roma tomatoes, raw almonds,
peanut butter, cucumbers, ground meat
Hepatitis A correct answersRaw/undercooked oysters, green onions
-Causes a liver disease called infectectious hepatitis
-Employee can harbour virus for 6 weeks without symptoms
-Food employees are contagious: 1 week before onset and 2 weeks after symptoms appear
-Spreads through ingestion of food and water that is contaminated with the Hep A virus
Listeria Monocytogenes correct answersHot dogs, cantaloupe, soft cheeses
According to the CDC, _______________ illnesses are caused by foodborne diseases each year correct
answers48 Million
Foodborne Disease Outbreak correct answersAn incident in which two or more persons experience a
similar illness after ingestion of a common food
Foodborne Illness Causes: correct answers-Inadequate cooking
-Poor personal Hygiene
,-Food from unsafe sources
-Improper holding temps
-Contaminated equiptement
Contaminiation correct answersSubstances or conditions in food that can be harmful to humans
Microorganisms correct answersCan cause FB illnesses/Bacteria, viruses, fungi, parasites
US Gov Agencies correct answersFDA & USDA
--> FDA Food Code provides recommendation to follow
HACCP System correct answersIdentifies each step in the food process and where contamination might
occur
Symptoms of Illness correct answers-Headache
-Nausea
-Vomiting
-Dehydration
-Abdominal Pain
-Diarrhea
-Fatigue
Types of infections and where they occur: correct answersInfection - Living, disease-causing
microorganisms
Intoxication - Harmful chemical or a toxin produced by microorganisms
Toxin-Mediated Infection - Harmful microorganisms that produce a toxin in the victims intestine
Onset times vary based on.... correct answersAge, health status, body weight, and amount ingested
, Foodborne Hazards correct answersA biological, chemical, or physical hazard that can grow in, or be
carried by, food and causes illness.
Biological Hazards correct answersbacteria, viruses, parasites, fungi
Chemical Hazards correct answersToxic substances associated with poisoning and allergic reactions
(cleaning compounds, agricultural compounds, heavy metals, food additives, food allergens)
-Either naturally occurring or chemically added
-15+ million Americans (5+ million children) with one or more allergy
-- 5% of US population has a food allergy
-- Presence of allergens is most common reason for food product recalls
Physical Hazards correct answersGlass, metal, toothpicks, jewelry, hair, bandages
Bacteria correct answers-One of the most common biological hazard
-Causes nausea and vomiting
-Single-celled microorganisms
-Requires food, moisture, and specific temps to multiply
-Causes FB infections, intoxications, and toxin-mediated infections
-Bacteria controlled or destroyed by:
--Moisture
--Good personal hygiene
--Effective cleaning and sanitation program
Spoilage Bacteria correct answersBreak down foods so they look, taste, and smell bad
Pathogenic Bacteria correct answersDisease-causing microorganisms that can make people ill
Bacteria Growth correct answersWhen one bacteria cell divides to form two new cells --> Binary fission
