Food Safety

10 September 2022
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16 test answers

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question
What types of organisms generally cause foodborne illnesses?
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-Microbes (minute organisms too small to observe without a microscope, including bacteria, viruses, etc.) generally cause foodborne illnesses
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What are the most common foodborne illnesses? What are their causes?
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-Campylobacter (infection) • Raw or undercooked chicken • Unpasteurized milk • Contaminate water -E. Coli (infection) • Undercooked ground meat • Unpasteurized milk and juices • Raw fruits and vegetables • Contaminated water • Person-to-person contact -Salmonella (infection) • Raw or undercooked eggs, meats and poultry • Unpasteurized milk and other dairy products • Shrimp -Staphylococcal Aureus (intoxication) • Improperly refrigerated meats • Egg • Egg, tuna, potato and other chopped salads • Cream-filled pastries
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Which groups of people are most susceptible to foodborne illnesses?
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-Children -Pregnant women -Elderly -Cancer patients -HIV/AIDS patients -Organ transplant recipients
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Which foods are mostly likely to cause foodborne illnesses?
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-Traditionally foods like eggs, meat, poultry and fish -Many foods carry food borne illness due to cross-contamination -Vegetables grown close to the ground can be contaminated from the soil; dangerous if not cooked. Leafy greens and sprouts are particularly susceptible
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What are the growth requirements of disease-causing bacteria?
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-Water -Oxygen -Time -Temperature (Danger zone: 41 degrees F - 135 degrees F. Some bacteria can grow in refrigeration temperatures--e.g., listeria)
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What are the safety precautions for handling foods from farm to table?
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1) Farm - Safe methods of harvesting, sorting packing and sorting foods 2) Processing - Follow FDA guidelines concerning contamination, cleanliness and education of workers - HACCP (Hazard Analysis Critical Control Point): A systematic plan to identify and correct potential microbial hazards in the manufacturing, distribution and commercial use of food products - Food Irradiation 3) Transportation - Containers and vehicles must be kept clean - Cold food kept cold at all times 4) Retail - Follow FDA "Food Code" on how to prevent illness - Pass health inspections - Train staff in sanitation
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What are the four main ways to prevent foodborne illness? Describe each and explain why it is important.
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1. Clean 2. Separate 3. Cook 4. Chill
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Step 1 - Clean
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• Wash hands, utensils and cutting boards often • Always wash hands after handling raw meat • Wash or get rid of dirty potholders, dish towels and sponges • Cutting boards • Wood vs. plastic
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Step 2 - Separate
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• Always keep raw foods away from cooked foods • Wrap meat in plastic in the grocery store and put it in the bottom of the cart • Store raw meat on the bottom of the refrigerator, with a plate underneath • Wash cutting board/knife after they touch raw meat and eggs OR use different boards for raw and cooked food • After handling raw meat, don't wipe hands on apron or dish towel
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Step 3 - Cook
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• Cook all foods to proper temperature • If using a thermometer, remember to wash and store it properly • Use thermometer, not color to indicate doneness
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Step 4 - Chill
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• Store all foods at the proper temperature • Do not allow foods to stand at room temperature for too long; should be held at or above 140 degrees F • Cool foods quickly; if large amounts, divide into smaller pans • Check temperatures in refrigerator and freezer
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What is the temperature danger zone? Why?
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-Danger zone: 41 degrees F - 135 degrees F -Bacteria grow best in this temperature range
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To what temperature should the following foods be heated—eggs, poultry, steak, ground beef, leftovers?
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• Poultry: 165 degrees F • Ground beef: 160 degrees F • Steaks, lamb, etc.: 145 degrees F • Pork: 160 degrees F • Leftovers: 165 degrees F • Egg dishes: 160 degrees F
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Irradiation definition
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The application of ionizing radiation to foods to reduce insect infestation or microbial contamination or to slow the ripening or sprouting process
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Modified Atmospheric Packaging (MAP) definition
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-A preservation technique in which a perishable food is packaged in a gas-impermeable container from which air has been removed or to which another gas mixture has been added -Makes it possible for soft pasta noodles, baked goods, prepared foods, fresh and cured meats, seafood, dry beans and other dry products, left unopened, to stay fresh and safe much longer than they would in conventional packaging
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Difference between food poisoning intoxication and food poisoning infection
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- The term "food poisoning" applies most readily to the type of illnesses caused by toxins that may be in the food we eat. These toxins may be produced by bacteria growing on food that has not been handled properly; may result from chemicals, heavy metals and other substances in food; or because fish, shellfish or other animals have concentrated toxins in their flesh from their feeding habits and environment. -Infection from food-borne pathogens may be caused by bacteria, parasites or viruses.