prometric exam (modules 1-6)
# of illnesses caused by contaminated foods on the rise due to - answer increased # of
people processing and shipping food improperly
eating increased processed food
get a lot of food from international markets
more consumers are susceptible to illness caused by contaminated food
food contamination refers to - answer presence of harmful substances in food that can
cause injury or illness to a person who ingests them
illness caused by contaminated food costs food service billions of $ in terms of -
answerlost wages and lost business
law suits and legal fees
medical expenses
increased insurance cost
food safety in food service operation determined by - answerhealth & hygiene of
employees who serve the consumer
condition of facility
handling and protection of food served
health inspectors will check - answerfood supplies and prep areas
health and hygiene of workers
cleaning and sanitizing procedures
water supply system
certified - answerhaving or proven to be competent based on the completion of
specified standards or criteria, such as an exam, training, or an educational degree
program
federal food regulations apply to - answerfoods that are transported interstate
food borne illness - answera sickness or injury that is the direct result of eating
contaminated food
categories of food borne illness - answerbiological, physical, chemical
personal hygiene - answerhabits necessary to maintain a good health and prevent the
spread of illness
bacteria... - answerare present on skin of healthy people
, are microorganisms
are essential to survival of life on earth
viruses... - answerare smaller than bacteria
can only live within cells of other organisms
can be spread by way of food contaminated by hands of a food service workers
can be the cause of disease in humans
toxins, chemical and physical contaminants - answerare potential poisons and injury
causing substances
according to CDC which faulty procedures is responsible for the greatest # of food
borne outbreaks in food service - answerinadequate cooling and cold holding of food
food danger zone - answer41F-135F
report to local health department when.. - answer2 or more customers report similar
symptoms after eating the same foods
when to report every single incident to health department - answerbotulism or chemical
contaminant
FDA recommends managers - answerensure that workers are properly trained in
matters of hygiene and food safety
determine all food safety requirements are being met
ensure that all potentially contagious food workers do not handle food
food adulteration - answeract of intentionally mislabeling a product or adding inferior
ingredients
ways to reduce microorganisms in food - answerfood irradiation
high pressure processing
electron pasteurization
light treatment (UV, pulsed light, laser light)
true statements - answerbacteria are leading cause of food borne illnesses
bacteria grow on food- usually no sign of spoilage
bacteria can live on the skin
bacteria require what 3 things to reproduce - answerfood, moisture, warmth
anaerobic - answergrows in the absence of oxygen
ex: C. botulinum
water activity (Aw) - answermeasurement of the amount of water needed for bacterial
growth
# of illnesses caused by contaminated foods on the rise due to - answer increased # of
people processing and shipping food improperly
eating increased processed food
get a lot of food from international markets
more consumers are susceptible to illness caused by contaminated food
food contamination refers to - answer presence of harmful substances in food that can
cause injury or illness to a person who ingests them
illness caused by contaminated food costs food service billions of $ in terms of -
answerlost wages and lost business
law suits and legal fees
medical expenses
increased insurance cost
food safety in food service operation determined by - answerhealth & hygiene of
employees who serve the consumer
condition of facility
handling and protection of food served
health inspectors will check - answerfood supplies and prep areas
health and hygiene of workers
cleaning and sanitizing procedures
water supply system
certified - answerhaving or proven to be competent based on the completion of
specified standards or criteria, such as an exam, training, or an educational degree
program
federal food regulations apply to - answerfoods that are transported interstate
food borne illness - answera sickness or injury that is the direct result of eating
contaminated food
categories of food borne illness - answerbiological, physical, chemical
personal hygiene - answerhabits necessary to maintain a good health and prevent the
spread of illness
bacteria... - answerare present on skin of healthy people
, are microorganisms
are essential to survival of life on earth
viruses... - answerare smaller than bacteria
can only live within cells of other organisms
can be spread by way of food contaminated by hands of a food service workers
can be the cause of disease in humans
toxins, chemical and physical contaminants - answerare potential poisons and injury
causing substances
according to CDC which faulty procedures is responsible for the greatest # of food
borne outbreaks in food service - answerinadequate cooling and cold holding of food
food danger zone - answer41F-135F
report to local health department when.. - answer2 or more customers report similar
symptoms after eating the same foods
when to report every single incident to health department - answerbotulism or chemical
contaminant
FDA recommends managers - answerensure that workers are properly trained in
matters of hygiene and food safety
determine all food safety requirements are being met
ensure that all potentially contagious food workers do not handle food
food adulteration - answeract of intentionally mislabeling a product or adding inferior
ingredients
ways to reduce microorganisms in food - answerfood irradiation
high pressure processing
electron pasteurization
light treatment (UV, pulsed light, laser light)
true statements - answerbacteria are leading cause of food borne illnesses
bacteria grow on food- usually no sign of spoilage
bacteria can live on the skin
bacteria require what 3 things to reproduce - answerfood, moisture, warmth
anaerobic - answergrows in the absence of oxygen
ex: C. botulinum
water activity (Aw) - answermeasurement of the amount of water needed for bacterial
growth
