FATTOM - CORRECT ANSWER -food, acidity, time, temp, oxygen, moisture;
conditions that should be controlled for safety
foodborne illness - CORRECT ANSWER -disease transmitted by food to people
becomes outbreak when 2 or more people have same symptoms after eating the
same food
foodborne illness outbreak costs - CORRECT ANSWER -loss of sales, neg media,
lawsuits, increase in insurance, staff returning, loss of reputation, lowered staff
morale, staff missing work
five most common food handling mistakes - CORRECT ANSWER -Purchasing from
an unsafe source, Failing to cook food correctly, Holding food at correct temp,
Using contaminated equipment, & Poor personal hygiene
cross contamination - CORRECT ANSWER -transfer of pathogens from one surface
to another; Ex: Raw meat to produce
TCS vs ready to eat food - CORRECT ANSWER -TCS food- requires time & temp
control for safety vs Ready to eat food- no prep required but gloves or tongs must
be used
, FDA - CORRECT ANSWER -regulates all food except meat, poultry & eggs;
transport across state lines; Issues food code
USDA - CORRECT ANSWER -inspects meat, poultry, & eggs transported across
state lines
types of contamination - CORRECT ANSWER -biological, chemical & physical
biological contamination - CORRECT ANSWER -harmful microorganisms make
people sick such as pathogens: viruses, toxins, in plants/animals, most foodborne
illness; Big 6
Shigella spp - CORRECT ANSWER -infected feces, wash hands, control flies/water,
potatoes
Samonella typh - CORRECT ANSWER -poultry & eggs; cook food thoroughly,
beverages, wash hands
Nonthypoidal samonella (NTS) - CORRECT ANSWER -human feces, farm animals,
cook food thoroughly, eggs, poultry, meat, cantaloupe
Shiga-toxin producing Ecoli - CORRECT ANSWER -intestines of cattle (ground bf) &
produce; vomit/diarrhea = no work, cross contact
Hepatitis A - CORRECT ANSWER -human feces, no symptoms for weeks (no work),
ready to eat food; jaundice, shellfish, wash hands & use gloves, contaminated
water
conditions that should be controlled for safety
foodborne illness - CORRECT ANSWER -disease transmitted by food to people
becomes outbreak when 2 or more people have same symptoms after eating the
same food
foodborne illness outbreak costs - CORRECT ANSWER -loss of sales, neg media,
lawsuits, increase in insurance, staff returning, loss of reputation, lowered staff
morale, staff missing work
five most common food handling mistakes - CORRECT ANSWER -Purchasing from
an unsafe source, Failing to cook food correctly, Holding food at correct temp,
Using contaminated equipment, & Poor personal hygiene
cross contamination - CORRECT ANSWER -transfer of pathogens from one surface
to another; Ex: Raw meat to produce
TCS vs ready to eat food - CORRECT ANSWER -TCS food- requires time & temp
control for safety vs Ready to eat food- no prep required but gloves or tongs must
be used
, FDA - CORRECT ANSWER -regulates all food except meat, poultry & eggs;
transport across state lines; Issues food code
USDA - CORRECT ANSWER -inspects meat, poultry, & eggs transported across
state lines
types of contamination - CORRECT ANSWER -biological, chemical & physical
biological contamination - CORRECT ANSWER -harmful microorganisms make
people sick such as pathogens: viruses, toxins, in plants/animals, most foodborne
illness; Big 6
Shigella spp - CORRECT ANSWER -infected feces, wash hands, control flies/water,
potatoes
Samonella typh - CORRECT ANSWER -poultry & eggs; cook food thoroughly,
beverages, wash hands
Nonthypoidal samonella (NTS) - CORRECT ANSWER -human feces, farm animals,
cook food thoroughly, eggs, poultry, meat, cantaloupe
Shiga-toxin producing Ecoli - CORRECT ANSWER -intestines of cattle (ground bf) &
produce; vomit/diarrhea = no work, cross contact
Hepatitis A - CORRECT ANSWER -human feces, no symptoms for weeks (no work),
ready to eat food; jaundice, shellfish, wash hands & use gloves, contaminated
water
