Knowledgeispower1

Define foodborne illness. - Answers-a disease transmitted to people by food When is a foodborne illness considered an outbreak? - Answers-when 2 or more people have the same symptoms after eating the same food What food safety challenges do operations face? - Answers-time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - Answers-guests and operations After a foodborne illness, what may an operation experie...

5 risk factors of food borne illnesses - Answers-1. Purchasing food from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene. FDA - Answers-Inspects all food except meat, poultry, and eggs. Issues food code. USDA - Answers-The U.S. Department of Agriculture regulates and inspects meat, poultry, and eggs. CDC (center for disease control) and PHS - Answers-These agencies assi...

Which minimum internal cooking temperature must prime rib reach for 15 seconds? - Answers-165F (74C) Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? - Answers-145F (63C) Which is the minimum internal cooking temperature for three-meat ravioli? - Answers-165F (74C) The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be at least - Answers-180F (82C) When sanitizing utensils using hot wa...

What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - Answers-C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later - Answers-B. visually inspect all food items Single use gloves are not required when... ...

Why do pathogens pose an increasing challenge to food safety in an operation? - Answers-pathogens are being found on food items once considered safe which organization makes recommendations for food safety regulations of the food service industry - Answers-FDA which is a challenge to food safety in an operation - Answers-the growing elderly population what is a human cost to victims of foodborne illness - Answers-long term disability what is an example of TCS foods - Answers-rosemary...

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...

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...

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....

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...

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...

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...

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 ...

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...

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...

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...

Contamination - Answers-Presence of harmful substances in food. - pathogens, chemicals, physical objects Biological - Answers-Pathogens (viruses, parasites, fungi, and bacteria) Toxins from plants, mushrooms, and seafood *Responsible for most food borne illness* Chemical - Answers-Food service chemicals like cleaners, sanitizers, and polishes. Physical - Answers-Foreign objects such as metal shavings, staples, and bandages. Glass, dirt, etc... Natural objects like fish bones. ...

One way for managers to show that they know how to keep food safe is to - Answers-become certified in food safety What is the purpose of a food safety management system? - Answers-to prevent food bourn illness by controlling risks and hazards which are three components of active managerial control? - Answers-identifying risks, taking corrective action, and managerial oversight a manager periodically accesses her active managerial control program to see if it's working. This is an examp...

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...

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...

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...