Food Safety Quiz Questions and Answers 2023

Food Safety Quiz Questions and Answers 2023 foodborne illness illness carried or transmitted to people by food foodborne illness outbreak incident in which two or more people experience the same illness after eating the same food issues with compromised immune systems why are people susceptible to foodborne illnesses? 4 types of bacteria pathogenic benign helpful undesirable / spoilage 3 types of potential hazards biological chemical physical biological hazard organic materials or living organisms such as bacteria, molds, viruses, and parasites chemical hazard substances that can harm living systems--cleaners, sanitizers, polishes, toxic metals physical hazard foreign objects that accidentally get into food and cause harm if ingested; some naturally occurring objects (bones / metal grating from can) top 3 factors associated with FBIs time-temp abuse cross contamination poor personal hygiene cross-contamination the transfer of bacteria, microorganisms, or food allergens from one food or surface to another FAT-TOM food acidity time temperature oxygen moisture food (FAT-TOM) high protein, high carbohydrate acidity (FAT-TOM) 4.6 - 7.5, goal is to be more acidic or more alkaline time (FAT-TOM) No more than 4 hours in TDZ TDZ temperature danger zone: 41 - 135 2-stage cooling method 1) bring from 135 to 70 within 2 hours 2) bring from 70 - 41 within 4 hours temperature (FAT-TOM) keep either colder or hotter than TDZ oxygen (FAT-TOM) aerobic anaerobic facultative moisture (FAT-TOM) water activity level scale 0 - 1, most bacteria grows from .85 - 1 ROP reduced oxygen packaging (ex. bacon, shrink-wrapped, sealed) botulism forms spores commonly found in water and soil botulism foods incorrectly canned low acidity ROP t-t abused veggies untreated garlic / oil mixtures botulism prevention -heat / cool / reheat food correctly -inspect canned food for damage salmonellosis carried by farm animals; infected humans carry in feces salmonellosis food poultry eggs dairy products produce salmonellosis prevention -cook poultry / eggs to minimum internal temps -prevent c-c between poultry and RTE food -keep diagnosed foodhandlers out of the operation shigellosis occurs when people eat contaminated food / water w fecal matter or flies (often due to poor personal hygiene) shigellosis food food easily contaminated by hands, such as high pro/cho salads shigellosis prevention -keep foodhandlers w diarrhea out of operation -foodhandlers diagnosed out of operation -wash hands -control flies inside & outside operation Staphylococcal gastroenteritis found in hair, nose, throat, and infected cuts; cooking cannot destroy these toxins Staph foods high PRO/CHO salads deli meat Staph prevention -wash hands, particularly after touching the hair, face, or body -cover wounds on hands and arms -hold, cool, and reheat food correctly Vibrio gastroenteritis found in waters where shellfish are harvested; can grow rapidly at middle range of TDZ temps Vibrio gastroenteritis foods oysters from contaminated water Vibrio gastroenteritis prevention -cook oysters to minimal internal temps -purchase from reputable sources bacillus cereus gastroenteritis spore-forming bacteria found in soil and produces 2 different toxins bacillus diarrhea illness foods cooked veggies meat products milk bacillus vomiting illness foods cooked rice dishes (fried rice / rice pudding) bacillus prevention -cook food to minimum internal temps -hold food at the right temps -cool food correctly Listeriosis found in soil, water and plants; grows in cool, moist environments Listeriosis food -raw meat -unpasteurized dairy products -RTE food (deli meat, hot dogs, soft cheeses) Listeriosis prevention -throw out any product that has passed expiration date -cook raw meat to minimum internal temps -prevent c-c between raw food & RTE food -Avoid using unpasteurized dairy products hemorrhagic colitis Shiga toxin-producing E. coli can be found in the intestines of cattle and contaminate meat