Food Safety Certification fully solved rated A+ 2024

Food Safety Certification fully solved rated A+ 2024What can bacteria cause? - correct answer Food borne infections, intoxications, and toxic mediated infections What are chemical hazards? - correct answer Toxic substances that may occur naturally or may be added during the processing of food. Examples of chemical contaminants? - correct answer Agricultural chemicals (pesticides, fertilizers, antibiotics). Cleaning compounds. Heavy metals (lead and mercury). Food additives. What are physical hazards? - correct answer Hard of soft foreign objects in food that can cause illness and injury. Examples of physical hazards? - correct answer Fragments of glass, metal shavings caused by metal clips from tube meat that falls into the meat grinder, razor blades, jewelry, fingernails, bandages, and hair. Examples of food spoilage - correct answer Sour milk, mold growth on cheddar cheese, the metallic taste of fruit juices, and slime produced on meats. What is the spore state of bacteria? - correct answer A period of no-growth, similar to hibernation. They are resistant to high heat and humidity. What is a toxin? - correct answer A chemical poisonous by-product created from bacteria. What is an infection caused by? - correct answer Eating food that contains living, disease-causing microorganisms. What is intoxication caused by? - correct answer Eating food that contains a harmful chemical or a toxin produced by microorganisms. What is toxin-mediated infection caused by? - correct answer Eating a food that contains harmful organisms that produce a toxin when they get into the victim's intestine. What is the acronym for the six conditions needed for bacteria growth? - correct answer FATTOM The F in FATTOM stands for - correct answer Food. Foods high in protein or carbohydrates. The A in FATTOM stands for - correct answer Acid. Foods with a pH of 4.6 or higher The first T in FATTOM stands for - correct answer Temperature. 41° to 135° The second T in FATTOM stands for - correct answer Time. Food that is left out for 1 hour straight, or for several short periods of time totaling 4 hours. The O in FATTOM stands for - correct answer Oxygen. The M in FATTOM stands for - correct answer Moisture. Water activity (Aw) of 0.85 or higher How can you preserve food through pH? - correct answer Lowering the pH to 4.6 or below by pickling fruits or vegetables. What pH do bacteria prefer? - correct answer Neutral, 4.6 to 7.0. What does TCS food stand for? - correct answer Time/temperature Control for Safety food. What are psycrophilic bacteria? - correct answer Cold loving bacteria that grow within a temperature range of 32° to 70°. Most are spoilage organisms. What are mesophilic bacteria? - correct answer Middle range bacteria that grow within a temperature range of 70° to 110°, with most rapid growth at human body temperature (98.6°). Most are pathogens and cause foodborne illness