Bacteria, viruses, fungi, mold
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| show | Certain viruses, bacteria, parasites, and fungi that can cause illness.
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| show | When food stays out too long at temperatures that are good for pathogen growth.
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| What is foodborne illness? | show 🗑
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| What six conditions does bacteria need to grow? | show 🗑
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| What words help to remember the optimum conditions for pathogens to grow in food? | show 🗑
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| What does TCS refer to? | show 🗑
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| What pathogens are the leading cause of foodborne illness? | show 🗑
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| Viruses can survive cooler and freezer temperatures. True or False? | show 🗑
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| Viruses can contaminate both food and water. True or False? | show 🗑
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| Viruses can be transferred from person to person, from people to food, and from people to food-contact surfaces. True or False? | show 🗑
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| show | Hepatitis A and Norovirus
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| What is the most effective practice to prevent the spread of viruses? | show 🗑
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| show | Ready-to-eat food. Shellfish from contaminated water.
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| What are the most common symptoms of Hepatitis A? | show 🗑
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| What are the foods most commonly linked with the Norovirus? | show 🗑
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| show | Vomiting.
Diarrhea.
Nausea.
Abdominal cramps.
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| show | Vomiting.
Diarrhea.
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| show | Jaundice.
General weakness.
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| show | Keep employees diagnosed with the illness out of the operation. Keep employees who have jaundice out of the operation. Wash hands. Minimize bare-hand contact with ready-to-eat food. Purchase shellfish from approved, reputable suppliers
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| show | Keep employees with diarrhea & vomiting out of the operation. Keep employees diagnosed with the illness out of the operation. Wash hands. Minimize bare-hand contact with ready-to-eat food. Purchase shellfish from approved, reputable suppliers.
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| show | Twenty minutes.
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| show | Bacillus cereus gastroenteritis:
1. Vomiting illness
2. Diarrhea illness.
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| What foods are commonly linked with the Bacillus cereus Vomiting illness? | show 🗑
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| show | Nausea. Vomiting.
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| What foods are commonly linked with the Bacillus cereus Diarrhea illness? | show 🗑
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| show | Watery diarrhea. (No vomiting)
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| show | Controlling time and temperature.
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| show | 165 degrees F.
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| Food that is not held at the right temperature or cooled properly has been time-temperature abused. True or False? | show 🗑
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| What illness is caused by the bacteria, Listeria monocytogenes? | show 🗑
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| Listeria monocytogenes grows in cool, moist environments. True or False? | show 🗑
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| What foods are commonly linked with the bacteria Listeria monocytogenes? | show 🗑
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| What is the most common symptom of Listeriosis in pregnant women? | show 🗑
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| What are the most common symptoms of Listeriosis in newborns? | show 🗑
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| What is the most important preventative measure a Foodservice Operator can practice to prevent the spread of Listeriosis? | show 🗑
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| show | 1. Throw out any out-dated product.
2. Cook raw meat to minimum internal temperatures.
3. Prevent cross contamination.
4. Avoid using unpasteurized dairy products.
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| show | Hemorrhagic colitis.
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| show | E. coli.
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| show | Ground beef (raw & undercooked). Contaminated produce.
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| What are the most common symptoms of Hemorrhagic colitis? | show 🗑
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| show | Controlling time and temperature.
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| Name five additional practices to prevent illness from E. coli. | show 🗑
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| What illness is caused by the bacteria, Clostridium perfringens? | show 🗑
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| show | Meat and Poultry.
Dishes made with meat and poultry, such as stews and gravies.
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| show | Diarrhea.
Severe abdominal pain.
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| show | Controlling time and temperature.
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| show | Cool and reheat food correctly.
Hold food at the right temperatures.
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| show | Botulism.
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| What foods are commonly linked with Clostridium botulinum? | show 🗑
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| show | Initially: Nausea & vomiting
Later: Weakness, double vision, difficulty speaking & swallowing
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| Clostridium botulinum can grow without oxygen. True or False? | show 🗑
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| show | Controlling time and temperature
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| show | 1. Hold, cool, and reheat food correctly.
2. Inspect canned food for damage.
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| show | Samonellosis
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| What foods are most commonly linked with Salmonella spp? | show 🗑
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| show | Diarrhea.
Abdominal cramps.
Vomiting.
Fever.
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| show | Prevent cross-contamination
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| Name 3 additional prevention measures to prevent spreading Salmonella spp. | show 🗑
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| What illness is caused by the bacteria, Shigella spp? | show 🗑
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| What foods are commonly linked with Shigella spp? | show 🗑
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| show | Bloddy diarrhea Abdominal pain and cramps Fever (occasionally)
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| show | Practicing good personal hygiene, especially hand-washing.
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| Name 3 additional measures that are effective in preventing Shigellosis. | show 🗑
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| Which bacteria is commonly found in the hair, nose, throat, and infected cuts of humans? | show 🗑
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| What illness is linked with the bacteria Staphylococcus aureus? | show 🗑
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| show | Foods that require handling during preparation, such as: Salads containing TCS food, such as egg, tuna, chicken, & macaroni Deli meat
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| What are the most common symptoms of Staphyloccal gastroenteritis? | show 🗑
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| show | Practicing good personal hygiene, especially hand-washing.
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| show | 1. Cover wounds on hands and arms. 2. ALWAYS wash hands after touching the hair, face, or body. 3. Hold, cool, and reheat food correctly.
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| Which illnesses are linked with the bacteria Vibrio vulnificus & Vibrio parahaemolyticus? | show 🗑
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| What food is commonly linked with the bacteria Vibrio vulnificus & Vibrio parahaemolyticus? | show 🗑
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| show | Diarrhea, abdominal cramps & nausea, vomiting, low-grade fever & chills
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| show | Primary septicemia
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| show | Naturally warm waters that fall into the middle of the temperature danger zone.
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| What is the most important measure to practice to prevent Vibrio gastroenteritis & Vibrio parahaemolyticus? | show 🗑
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| What other preventative measure can be taken to prevent Vibrio gastroenteritis & Vibrio parahaemolyticus? | show 🗑
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| show | Salmonella spp.
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| Which bacteria does not need oxygen to grow? | show 🗑
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| show | Bacillus cereus
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| Which bacteria is found in the intestines of cattle and can cause humans to become ill when eaten in only a small amount? | show 🗑
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| Which bacteria grows in cool, moist environments and can be found in soil, water, and plants? | show 🗑
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| show | Clostridium perfringens
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| show | False
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| Parasites cannot grow in food; they need a host to servive. True or False? | show 🗑
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| Parasites can contaminate both food and water. True or False? | show 🗑
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| show | Anisakiasis
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| What foods are commonly linked with the parasite Anisakis simplex? | show 🗑
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| What are the most common symptoms of Anisakiasis? | show 🗑
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| What is the most effective preventative measure to prevent Anisakiasis? | show 🗑
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| What other 2 preventative measures can be taken to prevent Anisakiasis? | show 🗑
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| The illness Cryptosporidiosis is caused by which parasite? | show 🗑
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| Which foods are most commonly linked to Cryptosporidiois? | show 🗑
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| What are the most common symptoms of Cryptosporidiosis? | show 🗑
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| show | Purchase food from approved, reputable suppliers.
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| What other 3 preventative measures can be taken to preventCryptosporidiosis? | show 🗑
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| What is the name of the parasite that causes the illness, Giardiasis? | show 🗑
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| Which foods are most commonly linked to Giardiasis? | show 🗑
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| show | Purchase food from approved, reputable suppliers.
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| show | Initially: Fever.
Later: Diarrhea, abdominal cramps, nausea.
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| show | 1. Use properly treated water.
2. Keep foodhandlers with diarrhea out of the operation.
3. Wash hands.
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| Two parasites can be found in the feces of people affected with it. What are they? | show 🗑
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| show | Anisakis simplex.
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| Fungi are pathogens that are found in air, soil, plants, water, and some food. True or False? | show 🗑
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| Although they can make people ill, Fungi mostly spoil food. True or False? | show 🗑
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| Molds and yeasts are examples of Fungi. True or False? | show 🗑
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| show | False.
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| Some molds produce toxins. True or False? | show 🗑
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| If hard cheeses, salami, and firm fruits have mold on the exterior, they may still be used if 1 inch of the product is removed cut away. True or False? | show 🗑
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| Molds grow in almost any conditions, but they grow well in acidic food with little moisture. True or False? | show 🗑
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| show | True.
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| If a food tastes or smells of alcohol, it is a sign that the food has been spoiled by yeast. True or False? | show 🗑
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| show | False. The discoloration or slime is white or pink. It may also bubble.
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| show | True.
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| If yeast has grown on a food, it is acceptable to remove the discoloration and use the remaining product. True or False? | show 🗑
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| Biological toxins are made by pathogens, or they come from a plant or an animal. True or False? | show 🗑
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| show | True.
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| show | True.
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| show | True.
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| show | False.
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| Shellfish can become contaminated when they eat marine algae that have a toxin. True or False? | show 🗑
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| show | Histamine.
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| Which fish are commonly linked to carrying the toxin, Histamine? | show 🗑
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| show | Reddening of the face & neck, sweating, headache, burning or tingling in the mouth or throat; possibly diarrhea & vomiting.
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| What are the 2 preventative measures to prevent Scombroid poisoning? | show 🗑
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| show | Ciguotoxin.
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| Which fish are most commonly linked with the toxin? | show 🗑
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| Ciguatoxin is found in certain marine algae. True or False? | show 🗑
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| Cooking or freezing will destroy the Ciguatoxin. True or False? | show 🗑
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| What are the most common symptoms of Ciguatera fish poisoning? | show 🗑
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| What is the most important preventative measure to prevent Ciguatera fish poisoning? | show 🗑
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| show | Saxitoxin.
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| show | Clams, Mussels, Oysters, Scallops.
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| Saxitoxin is common in colder waters, such as those of the Pacific and New England coasts. True or False? | show 🗑
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| What are the most common symptoms of PSP? | show 🗑
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| show | True.
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| What is the most important preventative measure to prevent PSP? | show 🗑
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| show | Neurotoxin shellfish poisoning (NSP).
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| show | Clams, mussels, & oysters.
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| show | True.
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| show | Tingling & numbness of the lips, tongue, & throat; dizziness, reversal of hot & cold sensations, vomiting, diarrhea.
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| show | True.
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| show | Purchase only from an approved, reputable supplier.
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| show | Domoic acid.
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| show | False.
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| show | Clams, mussels, oysters, & scallops.
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| show | True.
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| show | Initially: vomiting, diarrhea & abdominal pain. Possibly later: confusion, memory loss, disorientation, seizure, & coma.
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| show | Purchase only from an approved, reputable supplier.
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