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74 Cards in this Set
- Front
- Back
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Why are elderly people at a higher risk for food borne illness?
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Their immune systems have weakened with age.
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Which food would most likely cause a food borne illness? A. Tomato juice B. Cooked rice C. Whole wheat flour D. Powdered Milk
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B. Cooked rice
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Which is not a common characteristic of potentially hazardous food? A. they are moist B. They are dry. C. They have a pH that is neutral or slightly acidic. D. They contain protein.
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B. They are dry.
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For a food borne illness to be considered an “outbreak,” how many people must experience the same illness after eating the same food?
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2
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Which item is a potentially hazardous food? A. Raw carrots B. Dry rice C. Bread D. Raw bean sprouts
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D. Raw bean sprouts
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True or False: A food borne-illness outbreak has occurred when two or more people experience the same illness after eating the same food.
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True
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True or False: Potentially hazardous food is usually moist.
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True
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True or False: Adults are more likely to become ill from contaminated food than preschool-age children are.
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False
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True or False: People taking certain medications, such as antibiotics, are at high risk for food borne illness.
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True
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True or False: Cooked vegetables are not a potentially hazardous food.
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False
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Potentially Hazardous or Not? Raw carrots
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no
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Potentially Hazardous or Not? Sliced melons
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yes
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Potentially Hazardous or Not? Raw bean sprouts
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yes
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Potentially Hazardous or Not? Baked potatoes
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yes
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Potentially Hazardous or Not? Soda Crackers
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no
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Potentially Hazardous or Not? Apples
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no
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Potentially Hazardous or Not? Bananas
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no
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Potentially Hazardous or Not? Flour
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no
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Potentially Hazardous or Not? Dry rice
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no
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Potentially Hazardous or Not? Tofu
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yes
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Potentially Hazardous or Not? Limes
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no
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Potentially Hazardous or Not? Eggs
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yes
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Potentially Hazardous or Not? Soy burger
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yes
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Potentially Hazardous or Not? Milk
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yes
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Potentially Hazardous or Not? Bread
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no
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True or False: Bacillus cereus is commonly associated with cereal crops, such as rice.
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True
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True or False: A foodborne intoxication results when a person eats food containing pathogens, which then grow in the intestines and cause illness.
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False
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True or False: Cooking food to the required minimum internal temperature can help prevent listeriosis
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True
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True or False: A person with shigellosis may experience bloody diarrhea
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True
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True or False: Highly acidic food typically does not support the growth of foodborne microorganisms.
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True
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Foodborne microorganisms grow well at temperatures between
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41F and 135F (5C and 57C)
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Which conditions typically support the growth of microorganisms?
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Moisture, Protein, Time, Neutral to slightly acidic
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Which microorganism is found primarily in the hair, nose, and throat of humans?
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Staphylococcus aureus
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While commonly associated with ground beef, which microorganism has also been associated with contaminated lettuce?
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Shiga toxin-producing E. coli
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A person who has campylobacteriosis may experience
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headache and bloody diarrhea
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What practice can help prevent salmonellosis?
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Cooking poultry and eggs to the proper temperature
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What practice can help prevent staphylococcal gastroenteritis?
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Restricting foodhandlers with infected cuts from working around food
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Which microorganism has been associated with produce irrigated with contaminated water?
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Cyclospora cayetanensis
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True or false: Freezing temperatures destroy mold.
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False
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The type of illness that results when a person eats food containing pathogens, which then grow in the intestines and cause Illinois, is called a
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foodborne infection
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True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth
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False
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True or False: Cooking can destroy the toxins in toxic wild mushrooms.
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False
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True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food.
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True
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True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible.
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False
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True or False: A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.
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True
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Fresh tuna steaks have been delivered to your establishment at an internal temperature of 50F (5C). You should reject the tuna since serving it could lead to which foodborne illness?
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Scombroid poisoning
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Name a practice that can lead to toxic metal poisoning.
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Cooking tomato sauce in a copper pot, Storing orange juice in a pewter pitcher, carbonated beverages in copper pipe, serving fruit punch in a galvanized tub
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What is the best method for preventing a foodborne illness from seafood toxins?
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Purchasing seafood from approved, reputable suppliers
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What personal behavior can contaminate food?
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Touching a pimple, Nose picking, touching hair
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After you have washed your hands, how should you drive your hands?
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Single use paper towels
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What is the proper procedure for washing your hands?
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Wet hands with water at least 100F. Apply soap. Vigorously scrup hands and arms. Rinse hands, Dry hands on single use paper towel.
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A foodhandler who has been diagnosed with shigellosis should be…
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told to stay home.
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The proper two step cooling process…
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cool from 135F to 70F within 2 hours then from 70F to 41F within 4 hours fro a total of 6 hours cooling time
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The cook is putting refrigerated lasagna into the steam table at 9am for service at noon, what is wrong with this?
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The steam table is used for holding already heated foods.
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Thawing frozen food in a sink of standing water is a hazard because
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this method allow bacteria to grow
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This dishwashing machine is not working and tableware must be washed by hand in the three compartment sink, what is the first thing you should do?
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Clean the sink and drain boards.
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Which fish is most likely to be identified in a outbreak of scombriod poisoning?
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Mahi Mahi
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What is cross-connection?
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A link between safe and unsafe water
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Why should the water temperature of the final rinse on the high temperature warewasher machine should not be above 194F?
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because the water can evaporate before it can sanitize the items
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What should be done to an apple when preparing it for refrigerator vening machine?
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It should be washed and wrapped
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At what temperature should vending operators transport potentially hazardous cold food item?
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41F or lower
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How to store raw ground pork that is being stored with fish, poultry, and other raw meats in the refrigerator to minimize cross contamination?
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The pork should be place below all the ready to eat food and above the ground poultry
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The proper two step cooling process…
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cool from 135F to 70F within 2 hours then from 70F to 41F within 4 hours fro a total of 6 hours cooling time
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The cook is putting refrigerated lasagna into the steam table at 9am for service at noon, what is wrong with this?
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The steam table is used for holding already heated foods.
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Thawing frozen food in a sink of standing water is a hazard because
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this method allow bacteria to grow
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This dishwashing machine is not working and tableware must be washed by hand in the three compartment sink, what is the first thing you should do?
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Clean the sink and drain boards.
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Which fish is most likely to be identified in a outbreak of scombriod poisoning?
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Mahi Mahi
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What is cross-connection?
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A link between safe and unsafe water
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Why should the water temperature of the final rinse on the high temperature warewasher machine should not be above 194F?
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because the water can evaporate before it can sanitize the items
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What should be done to an apple when preparing it for refrigerator vening machine?
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It should be washed and wrapped
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At what temperature should vending operators transport potentially hazardous cold food item?
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41F or lower
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How to store raw ground pork that is being stored with fish, poultry, and other raw meats in the refrigerator to minimize cross contamination?
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The pork should be place below all the ready to eat food and above the ground poultry
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_??_ is commonly associated with poultry and is known to contaminate water. Illness often occurs when poultry is improperly cooked and when raw poultry has been allowed to cross contaminate other food and food-contact surfaces. It is best controlled through proper cooking and the prevention of cross-contamination. Food Commonly Associated with the bacteria: Poultry, Water contamination *Most common symptoms: Diarrhea (watery or bloody), Abdominal cramps, Fever, Headache *Most Important Prevention Measures TO REDUCE THE BACTERIA IN FOOD: Cook food, particularly poultry, to required minimum internal temperatures. TO PREVENT THE TRANSFER OF THE BACTERIA TO FOOD: Prevent cross-contamination between raw poultry and ready-to-eat food.
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Campylobacteriosis (Campylobacter jejuni)
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Carried naturally carried by many farm animals. It is often associated with poultry and eggs, dairy products, and beef. It has also been found in ready-to-eat food, such as produce that has come in contact with these animals or their waste. Since illness can occur after consuming only a small amount of the type of bacteria, it is critical to cook food properly and to prevent cross-contamination. Food Commonly Associated with the Bacteria: Poultry and eggs, dairy products, beef *Most Common Symptoms: Diarrhea, Abdominal cramps, Vomiting, Fever ( the severity of these symptoms depends upon the health of the person and the amount of bacteria consumed.
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Salmonellosis (Salmonella spp.)
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