33 terms

food service sanitation Exam 1 study

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What is a Foodborne illness?
any illness resulting from the consumption of contaminated food.
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
2 or more
what is safe food?
food safe of contaminants
What is the primary goal of a food safety program?
to identify food safety hazards and to document procedures and critical points in the process where control is needed to ensure food is safely produced and sold.
What are the causes of most foodborne disease outbreaks?
failure to implement good food safety principles.
What is a good method to prevent a foodborne illness outbreak?
cook food thoroughly, protect food from contaminants, keep hot foods hot, keep cold foods cold
What are the benefits of a good food safety program?
reduced food waste cost, reduced costs from fines
What are bacteria?
single-celled microscopic organisms
what are the four types of biological contaminates?
bacteria, viruses, fungi, and parasites
What is the acronym for the six major variables that affect the growth of bacteria?
F.A.T.T.O.M.
At what temperature do pathogens most rapidly multiply?
41-135 degrees fahrenheit
True or False. Hepatitis A is NOT a virus.
False
Scombrotoxin is associated with what type of food?
Fish
True or False. Parasites multiply by binary fission.
False
Which practice could reduce Salmonella to safe levels?
cooking food to the right temperature
What does FATTOM stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
What are Viruses?
Microscopic pathogens that multiply in living cells of there host.
What are parasites?
an organism that lives and feeds in or on another creature.
What is a chemical contamination?
The unwanted presence of chemicals in food or the food environment
What is a physical contamination?
any foreign object that becomes mixed with food and presents a hazard or nuisance to those consuming it.
What do you look for to identify contamination at delivery?
Check packages for pest infestation, contamination, dampness, or damage.
what are the areas of vulnerability for a food safety program?
People and buildings
What are food allergies?
bodies immune system responding to a food that it mistakenly believes is harmful.
Which are the common allergens?
milk, eggs, fish/shellfish, tree nuts/peanuts, wheat, soy/soybeans
8 major foods account for what % of all food allergies?
90%
what is the most important reason for promoting good hygiene?
to reduce contamination hazards associated with people
Where is the bacteria staphylococcal most commonly found?
On skin, nose, and hands
What is the most common method of transmitting shigellosis?
cross-contamination
As a manager it is your responsibility to inform the regulatory agency when an employee has been diagnosed with any of the following
Norovirus, Hepatitis A, shigella spp., shiga toxin, salmonella typhi
As a food service employee where can you smoke?
only in designated areas
Main objective of washing hands?
inhibit the spread of bacteria
Maximum time for wearing gloves when doing the same task?
4 hours
Which bacteria are commonly linked to cooked rice or pasta dishes?
Bacillus cereus