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Questions and Answers
What is the primary reason for using disposable gloves when handling ready-to-eat foods?
What is the primary reason for using disposable gloves when handling ready-to-eat foods?
Which food preservation method helps prevent the growth of microorganisms by reducing water activity?
Which food preservation method helps prevent the growth of microorganisms by reducing water activity?
Which of the following should be avoided for proper personal hygiene in food handling?
Which of the following should be avoided for proper personal hygiene in food handling?
What is one of the basic objectives of food preservation?
What is one of the basic objectives of food preservation?
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Which food preservation method slows down the action of enzymes and the growth of microorganisms?
Which food preservation method slows down the action of enzymes and the growth of microorganisms?
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What effect does sugaring have on microbial cells?
What effect does sugaring have on microbial cells?
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When should individuals suffering from certain illnesses refrain from food handling?
When should individuals suffering from certain illnesses refrain from food handling?
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Which of the following is NOT a method of food preservation mentioned?
Which of the following is NOT a method of food preservation mentioned?
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Which grade of milk has the highest bacteria count?
Which grade of milk has the highest bacteria count?
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What type of milk is characterized by having 8.25% solids non-fat and 3% milk fat?
What type of milk is characterized by having 8.25% solids non-fat and 3% milk fat?
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What type of milk is produced by removing water from pasteurized skim milk?
What type of milk is produced by removing water from pasteurized skim milk?
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Which type of milk is often sweetened and flavored with chocolate or cocoa?
Which type of milk is often sweetened and flavored with chocolate or cocoa?
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Which of the following types of milk has the highest fat content?
Which of the following types of milk has the highest fat content?
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What is one method to prevent chemical contamination in a restaurant?
What is one method to prevent chemical contamination in a restaurant?
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Which of the following is a main cause of foodborne illness?
Which of the following is a main cause of foodborne illness?
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What should be done to avoid equipment to food contamination?
What should be done to avoid equipment to food contamination?
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Where should cooked foods that will not be further cooked be stored in a refrigerator?
Where should cooked foods that will not be further cooked be stored in a refrigerator?
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What is the recommended practice for washing fruits and vegetables?
What is the recommended practice for washing fruits and vegetables?
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Which action is essential for preventing hand to food contamination?
Which action is essential for preventing hand to food contamination?
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What should one do with leftover foods when preparing fresh foods?
What should one do with leftover foods when preparing fresh foods?
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What is a necessary condition when using cleaning products in a restaurant?
What is a necessary condition when using cleaning products in a restaurant?
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What best describes cross-contamination?
What best describes cross-contamination?
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Which factor contributes to foodborne illness?
Which factor contributes to foodborne illness?
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What is meant by 'time-temperature abuse'?
What is meant by 'time-temperature abuse'?
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Which of the following is a characteristic of potentially hazardous foods?
Which of the following is a characteristic of potentially hazardous foods?
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What is food intoxication?
What is food intoxication?
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Why is food safety considered a collective responsibility?
Why is food safety considered a collective responsibility?
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Which of the following symptoms is NOT associated with Trichonosis?
Which of the following symptoms is NOT associated with Trichonosis?
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What is the Temperature Danger Zone?
What is the Temperature Danger Zone?
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What is a common food source that could cause food allergies?
What is a common food source that could cause food allergies?
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How do molds cause food spoilage?
How do molds cause food spoilage?
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What role does personal hygiene play in food safety?
What role does personal hygiene play in food safety?
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Which food is MOST likely to be affected by yeast?
Which food is MOST likely to be affected by yeast?
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What symptom is associated with Ciguatoxins?
What symptom is associated with Ciguatoxins?
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What type of organism causes Trichonosis?
What type of organism causes Trichonosis?
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Which conditions are suitable for mold growth?
Which conditions are suitable for mold growth?
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What is the best way to prevent effects from Ciguatoxins in fish?
What is the best way to prevent effects from Ciguatoxins in fish?
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What food source is primarily associated with Salmonellosis?
What food source is primarily associated with Salmonellosis?
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Which symptom is NOT typically associated with Shigellosis?
Which symptom is NOT typically associated with Shigellosis?
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What is a common prevention method for Salmonellosis?
What is a common prevention method for Salmonellosis?
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Which of the following foods is most likely to cause Shigellosis?
Which of the following foods is most likely to cause Shigellosis?
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Which method is NOT recommended for preventing foodborne illnesses?
Which method is NOT recommended for preventing foodborne illnesses?
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What type of bacteria is responsible for both Salmonellosis and Shigellosis?
What type of bacteria is responsible for both Salmonellosis and Shigellosis?
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Which prevention method can help reduce the spread of Shigellosis?
Which prevention method can help reduce the spread of Shigellosis?
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What is a symptom of Salmonellosis?
What is a symptom of Salmonellosis?
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Study Notes
Food and Milk Sanitation
- Food sanitation encompasses practices to protect food from contaminants like bacteria, poisons, and foreign bodies.
- It aims to prevent bacterial growth that causes consumer illness.
- Practices involve destroying harmful bacteria through cooking or processing.
Definition of Terms
- Contamination: Presence of harmful substances in food.
- Cross-Contamination: Microorganisms transferred from one surface or food to another.
- Food: Any substance used as food, drink, confectionery, or condiments.
- Food Safety: Overall quality of food fit for consumption.
- Food Infection: Microbial infection from ingesting contaminated food.
- Food Intoxication: Illness caused by toxins produced by bacteria under favorable conditions.
- Food Spoilage: Damage to the original nutritional value, texture, flavor, or suitability of food for consumption.
Definition of Terms (Continued)
- Foodborne Illness: Disease transmitted by food.
- Foodborne Outbreak: Incident where two or more people have the same illness from consuming the same food.
- Time-Temperature Abuse: Food exposure to temperatures favorable for microbial growth for extended periods.
- Potentially Hazardous Foods: Foods in which microorganisms can rapidly grow, often moist, high protein and slightly acidic.
- Personal Hygiene: Sanitary health habits including body, hair, teeth, clothes care and regular hand washing.
- Temperature Danger Zone: Temperature range (41°F - 140°F) where foodborne bacteria grow and multiply.
Food Safety: A Top Priority
- Food safety is crucial for food service employees.
- Individual concern: Foodborne illness, impacting health, work, and personal life (e.g., loss of income, increased insurance, medical expenses).
- Establishment concern: Foodborne outbreaks can lead to closure, loss of customers, sales, prestige, reputation damage, lawsuits, and increased insurance premiums.
Types of Food Contaminants
- Biological Contaminants: Microorganisms (bacteria, viruses, fungi, parasites, biological toxins) that cause foodborne illness. (Examples: Seafood toxins, mushroom toxins, Clostridium Botulinum, Salmonella bacteria).
- Physical Contaminants: Foreign objects accidentally in food. (Examples: Hair, staples, dust).
- Chemical Contaminants: Chemical substances causing foodborne illness (Examples: Toxic metals, pesticides, cleaning products, sanitizers, preservatives).
Preventing Biological Contaminants
- Purchase foods from reputable suppliers.
- Avoid using wild mushrooms.
- Maintain good personal hygiene.
- Practice proper handwashing.
- Maintain clean and sanitized equipment and facilities.
- Control pests.
Preventing Physical Contaminants
- Wear hair restraints.
- Avoid wearing jewelry (rings, earrings).
- Don't carry pens or pencils while working with food.
- Don't wear nail polish or artificial nails when handling food.
- Clean can openers regularly.
- Remove staple wire in the receiving area.
- Place shields on lights.
Preventing Chemical Contaminants
- Train employees in chemical usage.
- Store chemicals in original containers to prevent accidental misuse and leakage.
- Ensure labels clearly identify chemical contents.
- Adhere to chemical recommendations during usage.
- Always test sanitizing solutions.
- Thoroughly wash hands after chemical use.
- Wash food in cold running water.
- Monitor pest control operators to prevent chemical contamination of food.
Main Causes of Foodborne Illness
- Cross-Contamination
- Time-Temperature Abuse
- Poor Personal Hygiene
Cross Contamination
- Transfer of microorganisms from one surface or food to another.
- Hand-to-food contamination occurs when contaminated hands touch cooked or ready-to-eat foods.
- Food-to-food contamination occurs when harmful organisms from one food contaminate another food.
- Equipment-to-food contamination occurs when equipment or utensils are not properly cleaned and sanitized.
Time Temperature Abuse
- Food exposure to temperatures favorable for microbial growth.
- Timing and temperature during food storage, preparation, holding, serving, cooling, and reheating.
- Factors include keeping food at temperatures below 41°F or above 140°F for extended periods, lack of sufficiently high cooking temperatures.
Poor Personal Hygiene
- Poor personal hygiene contributes to foodborne illness transmission
- Hazards include:
- Smoking over food
- Wearing jewelry
- Long hair not properly covered
- Licking fingers to taste food
- Having exposed boils on the face
- Wearing dirty clothing
- Route of contamination: bacteria found in feces, urine, nose, mouth, hair, or cuts. Transfer to hands. Hands contaminate food
Basics of Good Personal Hygiene
- Stay home when ill
- Clean and cover cuts and wounds
- Use disposable gloves when handling ready-to-eat food
- Keep medicines away from food
- Observe proper hand washing
Food Preservation
- Techniques for keeping food longer without losing quality and preventing microbial growth
- Prevents contamination from damaging agents, delays spoilage
- Methods include salting, curing, refrigeration, freezing, pickling, canning, and heating.
Illnesses Caused by Viruses
- Viruses multiply within living hosts, not in food.
- Viruses transmitted through food and water, or by a contaminated food handler.
- Food is not necessary to support virus survival.
Illnesses Caused by Parasites
- Parasites are biological hazards needing a living host to survive.
- Parasites can enter food systems and cause foodborne illnesses.
- Examples: Anisakis (roundworm), Cyclospora, Giardia, Trichinosis.
Illnesses Caused by Fungi
- Molds, yeasts, and other fungi cause food spoilage.
- Molds cause discoloration and have unique growth conditions.
- Yeasts lead to spoilage in food such as jellies, yogurt, fruits juices
Foodborne Illnesses Caused by Naturally Occurring Chemicals
- Naturally occurring chemicals, including toxins, can cause foodborne illnesses. Examples include food allergens and toxins produced by biological organisms.
What is Milk?
- White liquid produced by mammary glands of mammals.
- Primary source of nutrition for young mammals.
- Contains colostrum, carrying antibodies to reduce disease risk.
- Important human food source providing protein, fat, carbohydrates, minerals, and vitamins.
Milk as a Vehicle of Infection
- Unpasteurized milk can transmit diseases.
- Sources include tuberculous cows, airborne particles in barns, and contaminated animal products.
- Examples: bovine tuberculosis, typhoid fever, dysentery.
Essential of Milk Sanitation
- Healthy cows
- Clean and healthy workers
- Clean environment
- Separate milk room
- Proper design of equipment and utensils
- Effective sanitation of implements
- Prompt cooling of milk
- Pasteurization
Bacteriological Test of Milk
- Total count: Determining the number of organisms that grow on agar.
- Procedures include microscope counting of clumps and individual organisms
Physical Test of Milk
- Butterfat test: Measuring cream content.
- Specific gravity & cryoscope (water freezing point) test: Determining solid-not-fat content and detecting milk adulteration
Chemical Test of Milk
- Phosphate testing: Identifying presence of preservatives and whether milk is pasteurized.
- Other tests: Determine other chemical properties of milk
Organoleptic Test of Milk
- Evaluating milk quality rapidly and without equipment by focusing on sight, smell and taste
Clotting on Boiling Test
- Old method for detecting excessive acidity in milk
Resazurin Test
- Dye indicator widely used for assessing milk hygiene and keeping quality
Alcohol-Alizarin Test
- Color indicator for milk acidity
Pasteurization
- Heat application to milk to destroy disease-causing organisms.
- Types include: Holding/Vat, High-Temperature Short-Time (HTST), and Flash pasteurization
- Different pathogens require specific temperatures and times to inactivate appropriately
Sterilization
- Ultra-high temperature treatment.
- Destroys most disease-causing organisms, but does not eliminate all vitamins.
- Sterilized milk stays fresh longer on the shelf if unopened.
Milk Grades
- Grade A milk has the lowest bacteria count, the highest quality, and suitable for sale in stores
- Grade B & C milk (also considered safe) have higher bacteria counts.
Types of Milk
Comprehensive list of milk types. Includes regular, low-fat, skimmed, butter, buttermilk, chocolate, and various prepared milk types.
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Description
Test your knowledge on food sanitation practices and definitions related to food safety. This quiz covers important terms such as contamination, foodborne illness, and the methods used to prevent bacterial growth in food. Expand your understanding of how to ensure food safety and prevent foodborne illnesses.
