food safety certification QUESTIONS AND VERIFIED SOLUTIONS 2
Foodborne Illness - ✔✔any sickness a person gets from eating food -often food is
contaminated (has germs) -germs can get into food through poor handling, prep and
storage Statistics (3), foodborne illness - ✔✔-76 million people get sick -325000
hospitalized -7000 americans die Most likely to get sick from food borne illness: - ✔✔-
young children -elderly -anyone who is already sick (diabetes, aids, etc.) Food service
workers responsibility - ✔✔-understand importance of food safety -provide safe meals by
practicing rules of food personal cleanliness, safe food prep, safe food handling -
PREVENTION is key Sanitation - ✔✔the state of being clean and free of harmful germs
Clean - ✔✔free of dirt that you can see Sanitation - ✔✔Free of germs that cause disease -
something can be clean but not sanitary (clean table) -something can be sanitary but not
clean (stain) Foodborne illness - ✔✔when the food we eat gets germs that can cause us to
get sick contaminated - ✔✔unclean, especially because of contact with harmful germs -
can be contaminated with germs or materials, chemicals -not safe to eat how to tell if
something is contaminated - ✔✔-you can't (why prevention is so important) Prevention -
✔✔an action taken to stop somebody from doing something unpasteurized - ✔✔not
treated with heat so as to remove harmful germs cross contamination - ✔✔when raw food
comes in contact with food that will not be cooked further 1.food to food: ingredients with
germs added to RTE foods -liquids from raw foods (juice) drip 2. Hand to food: unwashed
hands, dirty gloves 3. equipment to food danger zone - ✔✔41-135 degrees, germs can grow
easily raw food - ✔✔food that may have harmful germs and must be cooked before eating
it ready-to-eat food - ✔✔food that will be eating with no further cooking principles of food
safety - ✔✔germs that contaminate food will be killed or stop growing if: -workplace is well
cleaned -hands are washed properly, often -food prepared and handled safely -
cooking/cooling temp = correct -foods kept at safe temps Safe temperatures: - ✔✔-hot
food at least 135 degrees -cool foods below at least 41 degrees leading causes of food
borne illness - ✔✔-time/temp abuse -poor personal cleanliness -cross-contamination
Microorganims - ✔✔tiny living things that can be easily seen through a microscope -
bacteria, virus, parasite, fungi -germ = microorganism that can make people sick four
classes of microorganims - ✔✔parasites fungi (mold, yeast), spoilage, mycotoxins -yeast:
spoils quality (needs sugar, moisture), kill w/ 136 degrees for 15 min viruses bacteria 6
Conditions that affect bacterial growth - ✔✔FAT TOM -food -acidity -time (food should not
be in danger zone for more than 4 hours), facultative (w/ or w/o oxygen to grow) -
Foodborne Illness - ✔✔any sickness a person gets from eating food -often food is
contaminated (has germs) -germs can get into food through poor handling, prep and
storage Statistics (3), foodborne illness - ✔✔-76 million people get sick -325000
hospitalized -7000 americans die Most likely to get sick from food borne illness: - ✔✔-
young children -elderly -anyone who is already sick (diabetes, aids, etc.) Food service
workers responsibility - ✔✔-understand importance of food safety -provide safe meals by
practicing rules of food personal cleanliness, safe food prep, safe food handling -
PREVENTION is key Sanitation - ✔✔the state of being clean and free of harmful germs
Clean - ✔✔free of dirt that you can see Sanitation - ✔✔Free of germs that cause disease -
something can be clean but not sanitary (clean table) -something can be sanitary but not
clean (stain) Foodborne illness - ✔✔when the food we eat gets germs that can cause us to
get sick contaminated - ✔✔unclean, especially because of contact with harmful germs -
can be contaminated with germs or materials, chemicals -not safe to eat how to tell if
something is contaminated - ✔✔-you can't (why prevention is so important) Prevention -
✔✔an action taken to stop somebody from doing something unpasteurized - ✔✔not
treated with heat so as to remove harmful germs cross contamination - ✔✔when raw food
comes in contact with food that will not be cooked further 1.food to food: ingredients with
germs added to RTE foods -liquids from raw foods (juice) drip 2. Hand to food: unwashed
hands, dirty gloves 3. equipment to food danger zone - ✔✔41-135 degrees, germs can grow
easily raw food - ✔✔food that may have harmful germs and must be cooked before eating
it ready-to-eat food - ✔✔food that will be eating with no further cooking principles of food
safety - ✔✔germs that contaminate food will be killed or stop growing if: -workplace is well
cleaned -hands are washed properly, often -food prepared and handled safely -
cooking/cooling temp = correct -foods kept at safe temps Safe temperatures: - ✔✔-hot
food at least 135 degrees -cool foods below at least 41 degrees leading causes of food
borne illness - ✔✔-time/temp abuse -poor personal cleanliness -cross-contamination
Microorganims - ✔✔tiny living things that can be easily seen through a microscope -
bacteria, virus, parasite, fungi -germ = microorganism that can make people sick four
classes of microorganims - ✔✔parasites fungi (mold, yeast), spoilage, mycotoxins -yeast:
spoils quality (needs sugar, moisture), kill w/ 136 degrees for 15 min viruses bacteria 6
Conditions that affect bacterial growth - ✔✔FAT TOM -food -acidity -time (food should not
be in danger zone for more than 4 hours), facultative (w/ or w/o oxygen to grow) -
