- What does FATTOM stand for?
Food, acidity, temperature, time, oxygen, moisture
- Define the term cross-contamination
The process which bacteria or other microorganisms transfer from one substance to another
Define the term bacteria.
A large group of unicellular microorganisms that can cause disease.
What is the Temperature Danger Zone
The temperature danger zone is when food changes between 41F and 135F this can determine how fast foodborne illness grows
- Define the term outbreak.
When 2 or more people experience the same illness from the same place they got food.
- What is the difference between an outbreak and a food-borne illness?
An outbreak is when multiple people experience the same illness from food they eat. Foodborne illness is only one person experiencing food due to poor preparation.
- Explain how most food outbreaks are started?
Most outbreaks are started because an infection is transfered from person to food then food to person.
- Explain the cost a restaurant will have because of food borne illness?
The cost of foodborne illness will cause poor reputation, lowered morals of employees, and having to retrain employees
- Who is at high risk for food borne illness and explain why this group are at a higher risk.
Old people or super young people are more at a risk for foodborne illness because they have weaker immune systems a/o probably go out to eat more often.
- List 4 types of foods that are unsafe and could cause a food borne illness.
- Meats
- Unpasteurized dairy
- Poultry
- eggs
- What is a virus and give an example of a food borne illness caused by a virus.
A virus is an infectious agent of small size and simple composition that can multiply only in living cells of animals
norovirus
- Define the term parasite and give an example of an animal that contain parasites.
- An organisms that benefits at the hosts expense of nutrients, Pigs.
- List the five risk factors for foodborne illness:
- Improper temperatures
- Contamination
- Poor hygiene
- Unsafe resources
- List two ways people can contaminate food.
- By having poor hygiene
- By not cleaning materials
What are the common symptoms of foodborne illness?
- Diarrhea
- vomiting
the foods linked with and prevention measures of Salmonella Typhi
- poultry, washing hands can prevent it
the foods linked with and the prevention of Nontyphoidal Salmonella
Prevention is cooking food prpoperly, foods linked are eggs
the foods linked with and the prevention of E. Coli Prevention
is to cook food properly, symptoms are diarrhea and cramps; Unpasteurized milk
- What are the two viruses identified by the FDA that are highly contagious and can cause severe illness?
Noroviruse and hepatitis A
- What are the methods for preventing allergic reactions to food?
Read labels, avoid food with “may contain”
- What are the most common food allergens?
milk, eggs
- A bottle of sanitizer stored over food is what type of hazard?
Contaminationing food, can get in food
- What is the most important way to slow bacterial growth in TCS food?
- Temperature danger zone
- Cooling properly
- Workers with good hygiene
