PROFESSIONAL FOOD SAFETY

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - Answer- foodborne disease outbreak Which two are benefits of good food safety standards? - Answer- -reduced costs from food waste -reduced costs from fines Which of the following has recently become another reason to practice good food safety principles? - Answer- increase in media attention and coverage What should you do for your staff to reinforce the i...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - Answer B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - Answer C 3. The acronym for the 6 major variables that affect the growth of bacteri...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above correct answers B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal correct answers C 3. The acronym for the 6 major variables that affect the...

Four phases of bacterial presence in food correct answers 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase correct answers Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase correct answers Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus correct answers Rarely a pathogen associated with shellfish

4 high risk groups - pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - food containing toxins produced by bacteria and from chemical contamination 4 main sources of contamination - biological, physical, chemical, cross-contamination biological contaminants - bacteria, viruses, parasites, fungi

Define: Simply a *disease-producing* organism. correct answers Pathogen. Define: An organism that *requires oxygen* to reproduce. correct answers Aerobe. Aerobic Organism. Define: An organism that requires the *absence of oxygen* to reproduce. correct answers Anaerobe. Anaerobic Organism. Define: An organism that can multiply *with or without the presence of oxygen.* correct answers Facultative Anaerobe. Biological Contaminants. These organisms can affect human health through what *3...

Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) 2 common pathogens associated with she...

Foods can be reserved correct answers 1. Ketchup 2. Sealed items for a vending machine Label pathogens are either infection or intoxication 1. Hepatitis A 2. Botulism 3. Listeria 4. Salmonella correct answers 1. Infection 2. Intoxication 3. Infection 4. Infection You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich. What is the risk? 1. There is no risk of cross-contamination. 2. Cross-contamination to the seafood. 3. Contamination of th...