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Most foodborne illnesses are caused by?
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What are tiny life forms that are so small that you can´t see, taste, or smell them?
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| Question | Answer |
|---|---|
| Most foodborne illnesses are caused by? | Microorganisms. |
| What are tiny life forms that are so small that you can´t see, taste, or smell them? | Microorganisms. |
| What are some examples of Microorganisms? | Bacteria, viruses, parasites, fugi, and mycotoxins (poison produced by some molds. |
| 1. Bacteria / what are some basic characteristics of bacteria? | 1. small 2. unicellular 3. no nucleus |
| What are the 6 conditions that affect the growth of bacteria? | FATTOM F-Food A-Acidity T-Temperature T-Time O-Oxygen M-Moisture |
| What can some bacteria produce? | Toxins(poisons) and spores (a durable form of it). |
| 2. Viruses/ what are some basic characteristics of viruses? | 1. transmitted from person to person 2. transmitted from people to food 3. transmitted from people to controlled surface |
| What is the best way to keep food borne illnesses from contaminating food? | Wash hands properly and minimize bear hand contact with ready-to-eat food. |
| 2. Parasites/ what are some basic characteristics of parasites? | 1. need host to survive 2. infect many animals (cows, chickens, pigs and fish) 3. transmitted to people from animals. |
| What is the bast way to keep food borne parasites from contaminating food.? | Purchase food such as meat, seafood, and produce recitable approved suppliers. |
| 3. Fungi/ what are some basic characteristics of fungi? | 1. they grow well in acidic food with few water activity 2. refrigerating or freezing food can slow grow of mold 3. cooking can kill mold cells |
| What is the best way to keep mold from contaminating food? | Throw out all moldy food that is unless the mold is a natural part |
| What certain groups of people have a higher risk of getting a foodborne illness because they have a weakened immune system? | Preschool-aged children, elderly people and people with compromised immune systems, soch as transplant recipients. |
| What are the five foodborne pathogens the Food and Drug Administration (FDA) has identified that are highly contagious and can cause severe illnesses? | Salmonella Typhi, Enterohemorrhagic and shiga-toxin producing Escherichia coli (e-coli), Shigella spp., Hepatitis A and Norovirus, Salmonella, e-Coli and Hepatitis A. |
| What is Salmonella Typhi and what causes it? | Bacteria that infects the intestinal tract and the blood. It is caused by cross-contamination in food and water. |
| What is Enterohemorrhagic and shiga-toxin producing Escherichia coli (e-Coli) and what causes it? | Toxin that causes damage to the lining of the intestinal wall . It is caused by eating undercooked or raw meat contaminated with bacteria. |
| What is Shigella spp. and what causes it? | Pathogenic bacteria that many cause devastating diarrhea upon ingestion. Caused by consuming food by infected food handlers through poor personal hygiene. |
| What is Hepatitis A and Norovirus and what are they caused by? | They are highly contagious liver diseases and viruses. They are caused by human-to-human contact, consumption of contaminated food, contact with contaminated water or food surfaces, or contact with contaminated materials. |
| What is Salmonella and what causes it? | Bacteria found in the gut of infected people and animals. It is caused by eating raw or uncooked meat, poultry and eggs or egg products or by drinking unpasteurized milk. |
| What safeguard should be taken to prevent a food borne illness from fish toxins? | 1. purchasing food from an approved reputable supplier 2. checking temperature of fish upon delivery 3. refuse product that has been thawed and refrozen |
| What is the best way to prevent a food borne illness from shellfish toxins? | Purchasing shellfish from approved reputable suppliers. |
| What substances in a establishment can result in chemical contamination ? | 1. Toxic metals 2. pesticides, 2. cleaning products, 3. sanitizers 4. lubricant |
| What can be done to prevent chemical contamination of food? | 1.follow the directions insured by the manufacture, 2. be cautious to prevent cross contamination in food 3. store away in different areas away from food 4. labels chemicals correctly when transferred |
| What are some common physical contaminants you should watch out for? | 1. metal shaving from cans 2. staples and glass from broken light bulbs 3. blood from plastic or rubber scuppers 3. fingernails and hair 4. bandages and jewelry 5. dirt 6. bones and fruit pits from a cherry pie. |
| Who do you tell when you have a infected lesion on your hands or wrists? | The manager. |
| How to properly wash your hands? | 1. wet your hands and arms with running warm water 2. apply enough soap to build up a good lather 3. vigorously scrub hands and arms for at least 10-15 seconds 4. rinse hands and arms thoroughly 5. dry hands and arms with a single-use paper towel |
| When should employees wash their hands? | Employees must wash their hands in the restroom, and wash hands a second time before returning to food handling duties. |
| How do you properly cover hand wounds? | A hand cut or sore must be cleaned, bandaged, covered with a finger cot, and a glove to prevent food contamination. |
| When can you eat, dring, smoke, and chew gum or tobacco? | In Ky, smoking is not allowed indoors. Smoking is only permitted outdoors at least 25 feet away from any entrance. |
| What are the 2023 Kentucky smoking guidelines? | Beginning on May 15, 2023, smoking will be prohibited indoors at all places of employment including, but not limited to, officers and work areas; restrooms, cafeterias and classrooms, brake rooms and other common areas |
| How long can ready-to-eat TCs food be held? | For 7 days if kept at 41¨F or lower. |
| How long can cold food be held without temperature control ? | Up to 6 hours. |
| What conditions need to be kept to be able to maintain cold food? | 1, the food is held at 41¨F (5´C) or lower 2. the food must be sold, served or discarded within 6 hours |
| How long can hot food be held without temperature control? | Up to 4 hours. |
| What conditions need to be kept to be able to maintain hot food? | 1. the food is held at 135´F/57´C or higher before removing 2. the food is labeled with a discard time, four hours from the time the food was removed from temperature control 3. the hot food must be sold, served, or discarded within the 4hrs. |
| What temperature should shell eggs for immediate service be cooked at? | 145F (63C) |
| What temperature should shell eggs that will be hot-held for service reach? | 155F (68C) |
| What temperature should mechanically tenderized or injected meats be cooked at? | 155F (68C) |
| What temperature should stuffed foods be cooked at? | 165F (74C) |
| What is the only way to reduce pathogens in food to safe levels? | To cook the food to its minimum internal temperature, which is different for each food. |
| How do you cook Roast of pork, beef, veal and lamb at he right temperatures and time? | They are cooked to alternate cooking times and temperatures depending on the type of roast and oven used. |
| What if the roasts are cooked to a lower temperature? | They must maintain those temperatures for a long period of time to ensure safety. |
| What is the minimum cooking temperature and time for a Roast Duck? | 156F for 15 seconds |
| What is the minimum cooking time and temperature for a Pork Sausage(ground meat)? | 155F for 15 seconds |
| What time and temperature and time should a beef roast be cooked to be reduced to safe levels? | 145F (63C) for 4 minutes |
| What if a beef roast is cooked at a internal temperature of 138F (59C) how much time does it need to cook to reduce pathogens to safe levels? | 18 minutes |
| What are the three common types of chemical sanitizers? | 1. Chlorine 2. Iodine 3. quaternary ammonium compounds also known as quats |
| What are the most critical factors that influence the effectiveness of chemical sanitizers? | 1. concentration 2. temperature 3. contact time 4. water hardness 5. pH |
| What is the most important thing to do when using chemical sanitizers? | Always follow the sanitizer label directions to ensure the safety and effectiveness of using them. |
| What should Chlorine sanitizer concentration be kept at? | Between 50-99 parts per million (ppm). |
| What should Iodine sanitizer concentrations be kept at? | Between 12.5-225 ppm.. |
| What should the concentrations of quats be held at? | They may vary so be sure to always follow the manufacturer´s recommendation . |
| What should you do when operating a dishwashing machine? | 1. check water temperature 2. check water pressure 3. check the sanitizer levels 3. Check the concentration |
| What do you check when using chemical sanitizing machines? | Check the temperature of the sanitizing rinse. |
| How do you check the sanitizer concentration on chemical sanitizing machines? | Test strips. |
| Why is it important to follow the dishwasher manufacturer guidelines? | To ensure the effective use of the machine. |
| What type of suppliers should food be purchased from? | 1, approved and reputable 2. have been inspected to meet all applicable local, state and federal laws |
| When should you not use a supplier when purchasing food? | Any supplier who does not meet the requirements. |
Created by:
kiyara.thomas
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