FDSC 2300 Final Exam
Study Guide
CDC Reports that there are food borne illnesses annually. hospitalizations and deaths in
the US - Answer 48,000,000
128,000
3,000
the most common food borne illness in the US is - Answer norovirus
List the CDC's 5 ways that food becomes unsafe - Answer dirty equipment
improper health or hygiene of a food handler
buying food from unsafe sources
improper holding temps of hazardous foods
HACCP - Answer Hazard analysis critical control point
CDC - Answer CenterS of disease control and prevention
STEC - Answer shiga toxin producing EC
list three hazards that cause our food to become unsafe - Answer physical (hair)
chemical (glass cleaner)
biological(bacteria) GREATEST CONCERN
what is most commonly found in ground beef?organism is killed at F - Answer ecoli
0157H7 155 F
3 challenges to food safety - Answer change in environment
change in food production and supply
rising # of state outbreaks
investigates the cases of illnesses and determines the source - Answer Epidemiologists
them temp range from 41F to 135 F is called the - Answer temperature danger zone
salmonella is killed at what temp - Answer 165 F
encourages the growth of microorganisms and is a form of preservation - Answer
, fermentation
fungus (mold and yeast) and are microorganisms that can be seen with the naked eye -
Answer parasites
list the four highly susceptible populations and which we are most concerned with when
it comes to E coli 0157H7 - Answer childrenMOST CONCERNED
old people
immune mediated
pregnant women
Listeria monocytes - Answer greatest concern to pregnant women
campylobacter jejuni - Answer common organism in raw milk
norovirus - Answer has and onset and duration of 24-48 hours
salmonella spp. - Answer over 2600 types
E coli 0157H7 - Answer considered an adulterant in ground beef
foods that are most likely to cause food borne illness (5) - Answer chicken
rice
raw leafy greens
raw milk
ground beef
list three types of FBI and circle the type that is the most dangerous - Answer infectious
toxin mediated MOST DANGEROUS
intoxication
majority of contamination comes from. whether it is from animals or humans - Answer
fecal matter
list 3 ways/forms of preservation - Answer fermentation
canning
packaging
is when two or more individuals exhibit the same symptoms of illness after consuming
the same food - Answer outbreak
list 3 major purposes of food preservatives in foods - Answer extend shelf life
Study Guide
CDC Reports that there are food borne illnesses annually. hospitalizations and deaths in
the US - Answer 48,000,000
128,000
3,000
the most common food borne illness in the US is - Answer norovirus
List the CDC's 5 ways that food becomes unsafe - Answer dirty equipment
improper health or hygiene of a food handler
buying food from unsafe sources
improper holding temps of hazardous foods
HACCP - Answer Hazard analysis critical control point
CDC - Answer CenterS of disease control and prevention
STEC - Answer shiga toxin producing EC
list three hazards that cause our food to become unsafe - Answer physical (hair)
chemical (glass cleaner)
biological(bacteria) GREATEST CONCERN
what is most commonly found in ground beef?organism is killed at F - Answer ecoli
0157H7 155 F
3 challenges to food safety - Answer change in environment
change in food production and supply
rising # of state outbreaks
investigates the cases of illnesses and determines the source - Answer Epidemiologists
them temp range from 41F to 135 F is called the - Answer temperature danger zone
salmonella is killed at what temp - Answer 165 F
encourages the growth of microorganisms and is a form of preservation - Answer
, fermentation
fungus (mold and yeast) and are microorganisms that can be seen with the naked eye -
Answer parasites
list the four highly susceptible populations and which we are most concerned with when
it comes to E coli 0157H7 - Answer childrenMOST CONCERNED
old people
immune mediated
pregnant women
Listeria monocytes - Answer greatest concern to pregnant women
campylobacter jejuni - Answer common organism in raw milk
norovirus - Answer has and onset and duration of 24-48 hours
salmonella spp. - Answer over 2600 types
E coli 0157H7 - Answer considered an adulterant in ground beef
foods that are most likely to cause food borne illness (5) - Answer chicken
rice
raw leafy greens
raw milk
ground beef
list three types of FBI and circle the type that is the most dangerous - Answer infectious
toxin mediated MOST DANGEROUS
intoxication
majority of contamination comes from. whether it is from animals or humans - Answer
fecal matter
list 3 ways/forms of preservation - Answer fermentation
canning
packaging
is when two or more individuals exhibit the same symptoms of illness after consuming
the same food - Answer outbreak
list 3 major purposes of food preservatives in foods - Answer extend shelf life
