Food borne illness Study guides, Class notes & Summaries

bacteria staphylococcus, E-coli, mycobacterium tuberculosis viruses organisms that use the hosts genetic mechinery to reproduce HIV, Hep, Herpes Zoster, Herpes simplex Brainpower Read More 0:03 / 0:15 fungi molds and yeast candida albicans, asperigillus prions protein particles that cause disease creutzfeldt-Jakobs disease parasites protozoa, helminths, arthropods malaria, worms, schistosoma Native immunity Restricts entry or immediately responds...

Food Manager Certification|100% Answered Correctly| Updated 2024 Food Manager Certification|100% Answered Correctly| Updated 2024 Symptoms of Food borne illness cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness 1. infection 2. contamination foodborne infection produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associate...

What item is a major food allergen? Correct Answer: soybeans A shipment of unbroken shell eggs should be rejected when the Correct Answer: egg shells are soiled A food-borne illness outbreak occurs when at least how many people eat the same food and contract the same illness? Correct Answer: 2 After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the Person in charge (PIC) should Correct Answer: Stop the food handler immediat...

Food borne illness Ans- disease transmitted to humans by food Outbreak Ans- 2 or more people have same symptoms after eating the same food, investigation of state & local regulatory authorities, confirmed by lab test Common reported food preparation practices contribute to food borne illness Ans- improper holding temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food source Potentially hazardous foods ( TCS: Temperature Control for Safety Foods) A...

Food Manager Certification|100% Answered Correctly| Updated 2024 Symptoms of Food borne illness cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness 1. infection 2. contamination foodborne infection produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection salmonella and E. coli foodborne intoxi...

Gordis Epidemiology 6th Edition Celentano Test Bank Gordis Epidemiology 6th Edition Celentano Test Bank Chapter 01: Introduction Celentano: Gordis Epidemiology, 6th Edition Test Bank MULTIPLE CHOICE 1. Which of the following is an example of tertiary prevention? a. Vaccination for rotavirus for children younger than the age of 1 year b. Surgical amputation of an extremity with osteosarcoma (bone cancer) c. Screening for gestational diabetes after 24 weeks of pregnancy d. Sexual educa...

Food Manager Certification Exam 76 Questions with Correct Answers Average number of food borne illnesses per year - Correct Answer 76 million people (1/4 people in the us) Symptoms of foodborne illness - Correct Answer cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - Correct Answer have a greater health effect on pregnant women 2 types of food borne illness - Correct Answer Foodborne infection and foodborne intoxication Foodborne...

To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ (Ans- who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? (Ans- infrared The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipme...

It takes ______ people for an illness to be considered a part of an outbreak (Ans- 2 The three forms of contamination are biological, chemical and ____ (Ans- Physical The five common risk factors responsible for food borne illness outbreaks in the U.S. are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food at incorrect ________, Using contaminated _________, Practicing poor personal __________ (Ans- Sources, adequately, temperatures, equipment, hygiene ...

True or false: The United States has the safest food supply in the world? Ans- True According to the CDC____% are reported food borne illnesses from restaurants/ food service chains? Ans- 80 Who is the number 1 report service? Ans- CDC (Center for Disease Control); investigates causes of food borne illnesses Still as many as ____ million cases of food borne illness, which causes____ deaths per year? Ans- 76 million; 5,000 Only _____ percent chance of contracting food borne illness?...