FOOD SAFETY EXAM|2023 LATEST UPDATE|GUARANTEED SUCCESS

List four impacts of foodborne illnesses to a food service establishment a.) Loss of customers and sales b.) Loss of good reputation c.) Lawsuits resulting in lawyer and court fees d.) Increased absence of employees What groups of people are at higher risk than the general population for contracting a foodborne illness? -Young children and the elderly -Infants and pregnant women -Those with weakened immune systems Where can Idaho's food safety rules for food service establishments be found? True or False Biological hazards are responsible for more foodborne illnesses than any other hazard True Who enforces Idaho's food safety rules? The Idaho Food Code What is the responsibility of a food service employee? To deliver safe, quality food to the person eating it. What is a food hazard? Anything that interferes with providing safe food What is the three categories of food hazards and give one example for each. a.) Physical- Dust b.) Chemical- Cleaning solutions c.) Biological- Bacteria What are four categories of microorganisms? a.) Bacteria b.) Viruses c.) Parasites d.) Fungi True or False Bacteria and fungi can grow in foods True True or False Bacteria, yeasts and molds are all bad for you False True or False Viruses and parasites grow on foods False What does FAT TOM stand for? -Food -Acidity -Temperature -Time -Oxygen -Moisture How does FAT TOM affect bacterial growth? Food- High in protein foods Acididty- Low acidity (pH - 4.6 to 7) Temperature- 90 to 110 F Time- 4 hours in the Danger Zone Oxygen- Requirements Vary Moisture- Water activity of 0.85 Which form of a bacterial cell is more resistant to heat? Vegetative Cell or Spore Spore Spores return to vegetative cells under what kinds of conditions? low Normal cooking temperatures do not kill what? Spores Foods that support the rapid growth of bacteria Potentially Hazardous Food Potentially hazardous foods are generally high in______, low in ______ and high in ________. Protein, acid, moisture The Idaho Food Code's definition of a PHF includes: -Any food of animal orgin (Red meat, poultry, fish) -Any food of plant orgin that has been heat treated -Raw seed sprouts -Cut melon Foodborne illness occurs when consumed food contains: a.) Infection- ingested cells grow in the gastro-intestinal tract b.) Toxin- ingest toxin produced by pathogens List six common symptoms of foodborne illnesses: -Nausea -Vomiting -Diarrhea -Fever -Jaundice (in hepatitis A) -Abdominal cramps What foods are a source for the norovirus infection? -Shellfish -Salad Dressing List a control measure for norovirus Cook raw shellfish all the way through What are symptoms of the norovirus infection -Nausea -Vomiting -Diarrhea -Abdominal pain -Headache -Low fever What foods can make you contract campylobacter? -Poultry -Raw milk -Beef -Pork What are two control factors for campylobacter? -Avoid cross-contamination -Cook thoroughly What food can make you contract salmonella? -Poultry -Eggs -Meat -Raw milk -Fresh produce What are two control factors for salmonella? -Avoid cross-contamination -Cook thoroughly What foods can make you contract E.coli? -Raw and undercooked ground beef -Lettuce -Unpasteurized apple juice