1. According to Centers for Disease Control and Pre- vention (CDC), each year how many people be- come sick due to foodborne illnesses? 2. According to
... [Show More] Centers for Disease Control and Pre- vention (CDC), each year how many people are hospitalized due to foodborne illnesses? 3. According to Centers for Disease Control and Pre- vention (CDC), each year how many people die due to foodborne illnesses? Over 76 million peo- ple Over 325,000 people Over 5,000 people 4. What are the two types of foodborne illnesses? Foodborne infection & foodborne intoxica- tion 5. What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food? 6. In foodborne infections, how are harmful organ- isms inside food not killed? 7. What type of foodborne illness has a delayed on- set meaning you do not get sick right away? 8. What are two bacteria most associated with food- borne infection? 9. What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that are present in food before it is consumed? 10. What type of foodborne illness may occur from consuming foods that contain chemicals from cleaning agents, pesticides, or certain metals? 11. What type of foodborne illness may occur when leaving potentially hazardous food products at Foodborne infection Not cooking food products to their re- quired temperatures Foodborne infections Salmonella and E. Coli Foodborne intoxica- tion Foodborne intoxica- tion Foodborne intoxica- tion room temperature, exposing it to the Temperature Danger Zone (TDZ)? 12. What are waste or by-products of bacteria? Toxins 13. The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly within a few hours? 14. What are the two bacteria associated with food- borne intoxication? 15. Poultry should be cooked to an internal temper- ature of how many degrees and for how many seconds? 16. Ground beef should be cooked to an internal tem- perature of how many degrees for how many sec- onds? 17. Pork should be cooked to an internal temperature of how many degrees for how many seconds? Foodborne intoxica- tion Staphylococcus Au- reus and Clostridium Botulinum 165 degrees F for 15 seconds 155 degrees F for 15 seconds 145 degrees for 15 seconds 18. What is WRSA? Wash, Rinse, Sani- tize, Air dry 19. How many seconds do food preparers need to wash their hands for? 20. What are the four groups of people who are con- sidered High Risk Populations? 21. How many ounces of seafood and fish can a preg- nant woman consume each week? 22. What are some foods pregnant women cannot eat? 20 seconds PIES (Pregnant, in- fants, elderly, peo- ple with impaired im- mune systems) 12 ounces King mackerel, shark, swordfish, 23. What are the three dangerous types of bacteria to people with AIDS? hot dogs, luncheon meats, unpasteur- ized cheeses/milks, liver Salmonella, campy- lobacter, and listeria 24. Bacteria doubles every how many minutes? 20 minutes 25. Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on the surfaces? 26. All packaging material should be how many inches off the ground? 27. What are the four categories of food contami- nants? 28. What type of food contaminant pertains to life and or living things? Some main examples are bacte- ria, viruses, parasites, and fungi. Every four hours 6 inches Biological, physical, chemical, cross cont- amination Biological 29. What type of food contaminant are objects that can Physical be seen with the human eye such as nails, hair, and bandages? 30. What type of food contaminant can occur if an employee prepares acidic foods (such as lemons) using a copper pot? 31. What type of food contaminant is the transfer of pathogens or disease-causing micro-organisms from one food to another? Food handlers who do not properly wash their hands and immediately prepare the restaurant food are one example. 32. What are the four major biological hazards? Chemical Cross contamination Bacteria, viruses, parasites, fungi 33. What is the Temperature Danger Zone? 41-135 degrees F 34. What is the maximum accumulated time that food can remain the Danger Zone? 4 hours 35. How are toxins killed? They cannot be killed with heat or cold. 36. What type of bacteria have the ability to change into forms that are very resistant to heat and dry conditions? 37. What type of bacteria is formed in improperly processed home canned foods; therefore food from home cannot be purchased by a food service establishment? 38. What type of bacteria is found in human intestines and other warm-blooded animals? 39. What type of E.Coli can produce death in children and elderly people? Spores Spores E. Coli O157: H7 40. E.Coli is commonly found in what types of food? Ground beef, raw fruits/veggies, unpas- teurized juices (i.e. apple cider) 41. What type of bacteria is especially found in poul- try and eggs including their shells, in human in- testines, and in domestic and wild animals? Salmonella 42. How is salmonella killed in poultry? By cooking it to an in- ternal temperature of 165 degrees F for 15 seconds 43. What type of bacteria can form spores and can grow without oxygen, making it a type of anaerobic bacteria? 44. What type of illness can affect the central nervous system? Chlostridium botu- linum Chlostridium botu- linum 45. Clostridium Botulinum is found in? Soil, lakes, human in- testines, fish, swollen cans, vacuum packed foods, smoked meats 46. What is the process whereby foods are placed in containers and air is removed from the package? 47. MAP products must be kept frozen at how many degrees or less? 48. Listeria is found everywhere, but especially in what food products? 49. Listeria can grow well at temperatures below what temperature? 50. How do you prevent the spread of listeria inside the refrigerator? 51. If listeria contaminated foods are ingested by preg- nant women, it can cause what? 52. Which disease is found in human intestines? Most foodborne illnesses caused by this microorgan- ism are the result of not washing hands after us- ing the bathroom and then touching ready to eat foods. Modified Atmosphere Packaging (MAP) 41 degrees F Lunch and deli meats 41 degrees F Keep all foods cov- ered Abortions, stillbirths, and birth defects Shigella 53. How is shigella most often transferred? Person to person 54. Shigella is most commonly found in ready to eat foods such as:? Beans, pudding, raw oysters, deli meats, 55. What is the most common cause of foodborne illness? 56. What type of bacteria is found on the skin, nose, and mouth of 50%-70% of all people? raw produce (spinach and strawberries) Staphylococcus au- reus Staphylococcus au- reus 57. Staphylococcus aureus is easily transmitted by? Sneezing, cough- ing, scratching skin, touching facial hair 58. The toxins from Staphylococcus aureus can in- duce vomiting in as little as how many minutes? 59. What type of bacteria is found in soil where veg- gies and grains are grown? 60. What type of bacteria forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures? 61. What type of bacteria is commonly found in raw, under processed, improperly handled, and conta- minated fish and shellfish? 62. What bacteria requires salt to grow, and therefore is not found in still, clear waters or raw meat or poultry? 63. What is the acronym for the conditions for bacter- ial growth? 30 minutes Bacillus cereus Bacillus cereus Vibrio Vibrio FATTOM 64. What is the food condition for bacterial growth? Food that is high in protein such as milk, meat, fish, eggs 65. What is the acid condition for bacterial growth? 66. What is the temperature condition for bacterial growth? Adequate pH (4.6 - 7.5), they do not like very acidic foods 41-135 degrees F 67. What is the time condition for bacterial growth? Time to reproduce (at least 4 hours) 68. What is the oxygen condition for bacterial growth? Aerobic (requires oxygen), anaerobic (does not require oxy- gen) 69. What is the moisture condition for bacterial growth? 70. Some foods have a greater chance of foodborne contamination/potentially hazardous foods (PHF) because of what three main characteristics? Foods with plenty of water (Aw .85 or greater) Aw=Water activity They are foods high in protein, low in acid- ity, and have high moisture content 71. What does PAM stand for? Protein, Acidity, Mois- ture 72. What microorganism will cause illness, but does not reproduce on food? They only use food as a means of transportation. 73. What are 100x smaller than bacteria, and can only reproduce in living cells, human beings, plants, or anything that is alive? 74. What type of virus affects the liver, usually caused by poor personal hygiene and improper washing of hands? Viruses Viruses Hepatitis A 75. What type of virus causes a yellowing of the skin or whites of the eyes (jaundice)? 76. Hepatitis A symptoms can appear in how many days and last as long as how many weeks? 77. Which virus lives in the human intestinal tract and is commonly transmitted through a fecal-oral route or vomit-oral route? 78. What type of organism lives within or feed off another organism or host? They are usually larger than bacteria. Heptatitis A 14 days and last 6 weeks Norwalk/Norovirus Parasites 79. What type of parasite is found in pork? Trichinosis 80. A type of disease transferred by way of the circu- latory system. Trichinella 81. How can you kill trichinella in pork? Cooking pork to 145 degrees F for 15 sec- onds 82. Parasites can be killed if the food is cooked well or if frozen at how many degrees for how many days and hours? 83. Parasite found in fish and seafood produces what type of disease? Frozen at -4 degrees F for 7 days or -31 de- grees F for 15 hours Anisakis 84. Cook fish to how many degrees? 145 degrees F 85. Which parasite is found mostly in bodies of conta- minated water, making it one of the most common sources of waterborne illness? 86. A type of seafood poisoning that is generally found in warm bodies of water and in tropical predatory fish such as grouper, snapper, and bar- racuda. Giardia Ciguatera 87. The most common reported cause of seafood ill- ness that comes from histamine toxins which re- quire anti-histamines for treatment. Symptoms are a swelling or rash around the neck and chest, tin- gling or burning sensation around the mouth... Scombroid poisoning 88. Always store cooked foods raw foods. Above 89. The best way to store foods in the fridge is in order of? 90. Molds can be killed by heating foods to how many degrees for how long? 91. Yeasts can be killed by heating foods to how many degrees for how many minutes? 92. Prepared foods can be stored in the fridge at how many degrees or below for a maximum of how many days? Required cooking temperatures 140 degrees F for 10 minutes 136 degrees F for 15 minutes 41 degrees F or be- low for a max of 7 days 93. Never use what kind of thermometers? Glass or mer- cury-filled thermome- ters 94. What type of thermometer should be used? bi-metallic, stemmed thermometers 95. Thermometers must be how long in length? At least 5 inches 96. Thermometers must measure between what tem- peratures? 97. You may calibrate the thermometer using boiling water at how many temperatures or crushed ice and water at what temperature? 98. The first 2 inches of the thermometer (tip) to the dimple is called what? 0 and 220 degrees F 212 degrees F or 32 degrees F Sensing area 99. The first stage of the 2 Stage Cooling Process is to cool food from what temperature to what temper- ature within how many hours? 100. The second stage of the 2 Stage Cooling Process is to cool food from what temperature to what temperature within how many hours? 101. What is the minimum internal temperature and time for reheating foods/microwave foods? 102. What is the minimum internal temperature and time for beef roast, pork roast, ham? 103. What is the minimum internal temperature and time for eggs? 104. When receiving foods, cold foods should arrive at what temperature or less? 105. When receiving foods, frozen foods should arrive at what temperature or less? 106. When receiving foods, hot foods should arrive at what temperature or higher? 107. Shell-stock ID tags must be saved for how many days? 108. Since eggs are a PHF, they have to be received at what temperature? 135 degrees to 70 degrees F within 2 hours 70 to 41 degrees with an additional 4 hours 165 degrees for 15 seconds 145 degrees for 3 minutes 145 degrees for 15 seconds 41 degrees or less 0 degrees or less 135 degrees or high- er 90 days 45 degrees or less 109. Keep all frozen foods between what degrees? 0 to -10 degrees F 110. Place dry foods in a storeroom between what tem- peratures? 111. What are 5 illnesses that are considered highly infectious? 50 and 70 degrees HESSN Hepatitis A E.Coli 112. Heat sanitizing involves placing cleaned equip- ment and utensils in hot water at how many de- grees for how long? 113. Chemical sanitizing involves placing equipment and utensils in an approved chemical sanitizing solution for a minimum of how many seconds at cool temperature? 114. Sanitizers are best used in temperatures above how many degrees but not above? 115. Approved chemical sanitizers are what chemi- cals? Salmonella Shigella Norwalk/Norovirus 171 degrees for 30 seconds 60 seconds above 75 degrees but not above 120 de- grees Chlorine, Iodine, Quaternary Ammoni- um 116. Class A extinguishers are used for? Wood and paper fires 117. Class B extinguishers are used for grease and oil fires 118. Class C are used for? electric fires [Show Less]