- Study guides, Class notes & Summaries

food borne illness - Answers-a disease transmitted to people through food when is an illness considered an outbreak? - Answers--2 or more people have the same symptoms from the same food -investigation by state & local authorities -outbreak is confirmed by lab biological contaminants - Answers-bacteria, viruses, parasites, fungi chemical contaminants - Answers-cleaners, sanitizers, polishes physical hazards - Answers-metal shavings, staples, bandages, glass, dirt, fish bones TSC...

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4 pages

Written in 2023/2024

Grade A+

knowledgeispower1

foodborne illness - Answers-disease transmitted to people through food conditions for "outbreak" - Answers--2 or more people have same symptoms after eating same food -investigation by local authority -lab analysis confirmation 5 major risk factors for food borne illness - Answers--purchasing from unsafe sources -failing to cook correctly -holding food at unsafe temperatures -using contaminated equipment -poor personal hygiene temperature danger zone - Answers-41-135 degrees Fah...

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8 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Disease transmitted to people by food A. Foodborne illness B. Foodborne pathogen C. Transmitable disease - Answers-Foodborne illness disease transmitted by food causing two or more people to show the same signs and symptoms A. foodborne epidemic b. foodborne endemic c. foodborne-illness outbreak - Answers-Foodborne-illness outbreak Presence of harmful substances in food A. Contaminants B. pathogens C. bacteria - Answers-Contaminants What are the categories of contaminants? A....

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7 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Temperature danger zone - Answers-41F to 135F bacteria will start to grow Bacteria grows rapidly at - Answers-70F to 125F Shigella Spp comes from? - Answers-Flies and Feces Salmonella Typhi comes from? - Answers-Ready-To-Eat foods and Beverages Non-Typhoidal Salmonella comes from? - Answers-Farm animals E. Coli - Answers-Ground Beef, Intestines from cattle, and Contaminated produce Hepatitis A and Norovirus comes from? - Answers-Shellfish from contaminated water or contaminated...

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4 pages

Written in 2023/2024

Grade A+

knowledgeispower1

The three types of hazards that make food unsafe - Answers-biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Answers-Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Answers-Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of - Answers-poor clea...

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3 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Maximum acceptable receiving temp. for fresh beef - Answers-41 degrees warmest acceptable receiving temp. for eggs - Answers-45 degrees Max internal temp. for cold TCS food to be held - Answers-41 degrees 50 - 70 degrees - Answers-temp. for dry storage rooms 135 degrees - Answers-minimum internal temp. for hot TCS food to be held. 155 degrees - Answers-minimum internal cooking for ground beef 165 degrees - Answers-minimum internal cooking temp. for stuffed pork chops 165 deg...

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2 pages

Written in 2023/2024

Grade A+

knowledgeispower1

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - Answers-C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned ...

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18 pages

Written in 2023/2024

Grade A+

knowledgeispower1

The purpose of food safety management system is to - Answers-prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - Answers-Active managerial control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - Answers-Corrective action A manager walks around the kitchen ev...

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6 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Foodborne illness - Answers-Illness carried or transmitted to people by food. Foodborne-illness outbreak - Answers-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination - Answers-Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by huma...

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3 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Which food item has been associated with Salmonella Typhi? - Answers-Beverages What symptom requires a food handler to be excluded from the operation? - Answers-Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. - Answers-C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - Answers-Correct Handwashing What c...

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10 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Garbage containers used by a business should be - Answers-waterproof, easy to clean, leak-proof, and durable A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be - Answers-discarded Which food items provide an ideal environment for pathogen growth - Answers-uncooked rice Which of these is created to identify food safety risks throughout the flow of food - Answers-Hazard Analysis Critical Control Point What is th...

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6 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Who has the higher risk of foodborne illness? - Answers-Elderly people Parasites are commonly associated with: - Answers-seafood Ciguatera Toxin is commonly found in: - Answers-amberjack What is a TCS Food? - Answers-Baked potato Metal shavings are which type of contaminant - Answers-Physical What should foodservice operations do to prevent the spread of hepatitis A? - Answers-Exclude staff with jaundice from the operation To wash hands properly, a food handler must first - Ans...

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4 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians - Answers-Elderly people Parasites are commonly associated with - Answers-Seafood Ciguatera toxin is commonly found in - Answers-grouper Which is a TCS food? Saltines Bananas Baked potato Coffee - Answers-Baked potato What type of toxin is ciguatera toxin? - Answers-Biological What should foodservice operators do to prevent the spread of Hepatitis A? - Answ...

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6 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians - Answers-Elderly people Parasites are commonly associated with - Answers-Seafood Ciguatera toxin is commonly found in - Answers-grouper Which is a TCS food? Saltines Bananas Baked potato Coffee - Answers-Baked potato What type of toxin is ciguatera toxin? - Answers-Biological What should foodservice operators do to prevent the spread of Hepatitis A? - Answ...

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6 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Poultry: including whole or ground chicken, turkey, or duck - Answers-165°F for 15 seconds stuffing made with fish, meat, or poultry - Answers-165°F for 15 seconds stuffed meat, seafood, poultry, or pasta - Answers-165°F for 15 seconds Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to their minimum internal temperatures) - Answers-165°F for 15 seconds Ground meat: including beef, pork, and other meat - Answers-155°F for 15 seconds Inj...

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3 pages

Written in 2023/2024

Grade A+

knowledgeispower1

A Food Handler's hands can transfer pathogens from one food to another - Answers-True Food handlers who don't wash their correctly can cause a foodborne illness - Answers-True A foodborne-illness outbreak is when two or more people get sick after eating at the same place - Answers-False Adults are more likely than preschool-age children to get sick from contaminated food - Answers-False Leftover chili is left on the counter, this is an example of - Answers-Time-temperature abuse ...

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3 pages

Written in 2023/2024

Grade A+

knowledgeispower1

When is an illness considered an outbreak? - Answers-a. 2 or more people have the same symptoms b. an investigation is conducted by sate and local regulatory authorities c. the outbreak is confirmed by a laboratory analysis 3 types of contaminants? - Answers-1. Biological (pathogens like parasites, bacteria, viruses) ** most common 2. chemical (cleaners and sanitizers) 3. physical (glass, dirt, etc) 5 most common risk factors that cause foodborne illnesses? - Answers-1. unsafe source...

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6 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Foodborne Illness Outbreak - Answers-Two or more people High Risk Populations - Answers-Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - Answers-Temperature Control For Safety Temperature Danger Zone - Answers-41 - 135 F TCS Foods - Answers-Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons Three Types of...

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10 pages

Written in 2023/2024

Grade A+

knowledgeispower1

TCS food (ex. meat, dairy, baked potatoes, sliced melons, sprouts, tofu, etc.) - Answers-Food that requires time and temperature control for safety. What temperature must hot TCS food be held at? - Answers-135 degrees F or higher What temperature must cold TCS foods be held at? - Answers-41 degrees F or lower What is the temperature danger zone? - Answers-41 degrees F - 135 degrees F What temperature must frozen food be held at? - Answers-32 degrees F or lower Food contamination f...

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3 pages

Written in 2023/2024

Grade A+

knowledgeispower1

Who are at risk for getting food borne illness? - Answers-Elderly, pregnant women, children, & people with a weak immune system. What is a Foodborne Outbreak? - Answers-An incident in which 2 or more people experience the same illness after eating the same food. What are bacteria? - Answers-Microorganisms presenting the greatest concern to the FS manager. What are FAT TOM, food, pH, temp, time, oxygen, & water? - Answers-6 elements needed for bacteria growth. What is Hepatitis A? - A...

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10 pages

Written in 2023/2024

Grade A+

knowledgeispower1