Define the requirements for the designation "foodborne-illness outbreak" Ans- - Two+ people
have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory authorities
-
...
Define the requirements for the designation "foodborne-illness outbreak" Ans- - Two+ people
have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory authorities
- The outbreak is confirmed by a laboratory analysis
2. List the groups that are included in the high risk population for contracting a foodborne
illness? Ans- - Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain medications,
under-going cancer treatments, organ transplant recipients)
3. List the 13 potentially hazardous foods as discussed in the text. Ans- - Milk & dairy products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a biological contaminant? Ans- An illness causing
microorganisims that cause food borne illness. They include: viruses, parasites, fungi,
mushroom, sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of micro-organisms and what
does each letter stand for? Ans- FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. Define the requirements for the designation "foodborne infection" Ans- A person eats food
containing pathogens, which then grow in the
intestines and cause illness
7. Which microorganisms are likely to be found in raw oysters? Ans- Vibrio vulnificus,
8. What are the requirements that are needed for bacteria to grow and reproduce? Ans- FATTOM
9. List 5 items that could lead to the contamination of food? Ans- 1. Purchasing food from unsafe
sources
2. Failing to cook food adequately
3. Holding food at improper temperatures
4. Using contaminated equipment
5. Poor Personal Hygiene
6. Storing cleaning chemicals near food in the dry-storage area
10. Several customers were diagnosed with scombroid poisoning after eating mackerel at a local
seafood restaurant. What could have caused this and how could it have been prevented? Ans- By
purchasing the mackerel from a reputable supplier who practices strict time temperature control
11. An employee is preparing sandwiches in a deli. List some ways he/she might contaminate
food? Ans- - Not sanitizing equipment
- Not practicing personal hygiene
- Not following safety standards
12. While chopping vegetables, a food handler cuts her finger. What should she do? Ans- She
should wash her hands, cover the cut with a clean bandage or a finger cot, put a single-use glove
over it and return to work.
13. List the 5 proper procedures for washing hands in the correct order. Ans- 1. Wet hands &
arms
2. Apply soap
3. Scrub hands and arms vigorously for 10-15 seconds
4. Rinse hands & arms thoroughly
5. Dry hands and arms with a single-use paper towel or a hand dryer
14. An employee at a fine-dining Italian restaurant comes to work with a sore throat and fever
but still desires to work. What should the manager have him do? Ans- Restrict the food handler
from the working with exposed food, utensils, and equipment (host or hostess)
Exclude the food handler from the operation if you primarily serve a high-risk population
The food handler can return to the operation and/or work with or around food where he or she
has a written release from a medical practitioner
15. Make a list of employee behaviors that pose a hazard to the safety of food? Ans- - Scratching
the scalp
- Running fingers through the hair
- Wiping or touching the nose
- Rubbing an ear
- Touching a pimple or an infected wound/boil
- Wearing and touching a dirty uniform
- Coughing or sneezing into the hand
- Spitting in the operation
16. List different ways in which the temperature of food items can be checked. Ans- - Bimetallic
stemmed thermometers
- Thermocouples
- Thermistors
17. What conditions indicate that a shipment of whole chicken is unacceptable? Ans- - purple or
green discoloration around the neck
- stickiness under wings and around joints
- abnormal or unpleasant odor
18. What are the requirements for food items to be considered properly stored in a dry-storage
area? Ans- - Out of sunlight
- 6in off the ground
- 50 - 70 degrees
- 50 - 60% humidity
19. What does the acronym (FIFO) stand
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