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Questions and Answers
What is defined as the unintentional presence of harmful organisms or substances in food?
What is defined as the unintentional presence of harmful organisms or substances in food?
Which type of food hazard is specifically caused by disease-causing microorganisms?
Which type of food hazard is specifically caused by disease-causing microorganisms?
What type of contamination involves the transfer of hazardous substances from one food item or surface to another?
What type of contamination involves the transfer of hazardous substances from one food item or surface to another?
Which of the following is NOT a type of food hazard?
Which of the following is NOT a type of food hazard?
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What can lead to direct contamination of food items?
What can lead to direct contamination of food items?
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What is the most common biological hazard found in food?
What is the most common biological hazard found in food?
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What term is used for illnesses caused by consuming food contaminated with toxins produced by pathogens?
What term is used for illnesses caused by consuming food contaminated with toxins produced by pathogens?
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Which phase of bacterial growth involves a period of little to no growth after bacteria are moved to a new environment?
Which phase of bacterial growth involves a period of little to no growth after bacteria are moved to a new environment?
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Under what conditions is an incident considered a foodborne disease outbreak?
Under what conditions is an incident considered a foodborne disease outbreak?
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What can be a severe consequence of foodborne illnesses besides the common symptoms?
What can be a severe consequence of foodborne illnesses besides the common symptoms?
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What causes infections related to foodborne illnesses?
What causes infections related to foodborne illnesses?
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What happens during the stationary phase of bacterial growth?
What happens during the stationary phase of bacterial growth?
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Which of the following statements about pathogens is correct?
Which of the following statements about pathogens is correct?
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What practice can lead to cross-contamination in food handling?
What practice can lead to cross-contamination in food handling?
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Which of the following is a source of Hepatitis A?
Which of the following is a source of Hepatitis A?
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What is the approximate time bacteria need to grow to a harmful level in food?
What is the approximate time bacteria need to grow to a harmful level in food?
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Which factor is most important for bacterial growth?
Which factor is most important for bacterial growth?
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What is a common source of Clostridium Botulinum?
What is a common source of Clostridium Botulinum?
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Which type of foodborne illness is caused by Salmonella?
Which type of foodborne illness is caused by Salmonella?
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What is the Water Activity (Aw) threshold for disease-causing bacteria to grow in food?
What is the Water Activity (Aw) threshold for disease-causing bacteria to grow in food?
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What is a significant cause of foodborne illnesses?
What is a significant cause of foodborne illnesses?
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Why are viruses different from bacteria regarding foodborne illness?
Why are viruses different from bacteria regarding foodborne illness?
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What cross-contamination risk is involved with improperly storing food in a refrigerator?
What cross-contamination risk is involved with improperly storing food in a refrigerator?
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What is a common source of chemical poisoning in foodservice?
What is a common source of chemical poisoning in foodservice?
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Which organism is associated with B. Cereus food poisoning?
Which organism is associated with B. Cereus food poisoning?
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What is the nature of parasitic infections in comparison to bacterial or viral infections?
What is the nature of parasitic infections in comparison to bacterial or viral infections?
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What type of organisms can fungi range from?
What type of organisms can fungi range from?
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Which of the following correctly identifies a source of Staph food poisoning?
Which of the following correctly identifies a source of Staph food poisoning?
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Which bacterium is commonly involved in causing travelers' diarrhea?
Which bacterium is commonly involved in causing travelers' diarrhea?
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Which statement about the growth environment of bacteria is incorrect?
Which statement about the growth environment of bacteria is incorrect?
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What is one of the key reasons for not mixing leftovers with freshly prepared food items?
What is one of the key reasons for not mixing leftovers with freshly prepared food items?
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Which packaging function focuses on maintaining the quality and safety of food for extended periods?
Which packaging function focuses on maintaining the quality and safety of food for extended periods?
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When cooling hazardous food items like custards and cream fillings, what should you do first?
When cooling hazardous food items like custards and cream fillings, what should you do first?
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What requirement does the Australia New Zealand Food Standards Code impose on food packaging materials?
What requirement does the Australia New Zealand Food Standards Code impose on food packaging materials?
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Which of the following best describes convenience food?
Which of the following best describes convenience food?
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What is one of the primary protective functions of food packaging?
What is one of the primary protective functions of food packaging?
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Why is it important to chill all ingredients for protein and potato salads before combining?
Why is it important to chill all ingredients for protein and potato salads before combining?
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What is a critical aspect of packaging prepared food items to prevent contamination?
What is a critical aspect of packaging prepared food items to prevent contamination?
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Study Notes
Food Hazards and Contamination
- Contamination is the unintentional presence of harmful substances in food.
- Food hazards are substances in food that can cause illness, injury, or harm.
- Four types of food hazards: Biological hazards, chemical hazards, physical hazards, and allergens.
Biological Hazards
- Biological hazards are caused by disease-causing microorganisms such as bacteria, molds, viruses, or fungi.
- Bacteria are single-celled microorganisms, they can be beneficial, harmful, or pathogenic.
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Pathogens are harmful bacteria that can cause foodborne illnesses via:
- Intoxication: The bacteria produces toxins in the food.
- Infection: The bacteria survives the stomach and infects the intestine.
- Toxin-mediated infection: The bacteria produces a toxin inside the human body.
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Factors affecting bacterial growth:
- FAT-TOM
- Temperature: Bacteria need a certain range of temperatures (40-140℉) to thrive.
- Acidity: Bacteria prefer neutral or slightly acidic environments (pH 4.6-7.5).
- Time: Bacteria need about 4 hours to grow to high enough numbers to cause illness.
- Oxygen: Some bacteria need oxygen to grow while others do not.
- Moisture: Bacteria need a certain level of moisture, measured as water activity (Aw), for growth. The minimum Aw for most bacteria is 0.85.
- Viruses are much smaller than bacteria and need a living host to grow and reproduce. They do not multiply in food.
- Parasites are tiny creatures that need to live on or inside a living host to survive.
- Fungi include yeasts, molds, and mushrooms. Some cause diseases while others are harmless.
Chemical and Physical Hazards
- Chemical hazards are caused by chemical substances, especially cleaning agents, pesticides, and toxic metals.
- Physical hazards are caused by physical objects such as glass chips, metal shavings, bits of wood, or other foreign matter.
- Cross-contamination is the transfer of hazardous substances from one food or surface to another.
Common Foodborne Illnesses
-
Common foodborne illnesses include:
- Bacillus cereus food poisoning
- Campylobacteriosis
- Botulism
- Travelers' diarrhea
- Hepatitis A
- Listeriosis
- Viral gastroentiritis
- Salmonellosis
- Staph food poisoning
- Shigellosis
- Symptoms of foodborne illnesses include abdominal cramps, watery diarrhea, nausea, vomiting, fatigue, and fever.
- Outbreak occurs when two or more people experience the same illness after eating common food.
Packaging Prepared Food
- Packaging materials should be suitable for food contact to prevent contamination.
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Food packaging functions:
- Containment
- Protection
- Preservation
- Convenience
- Information
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Food businesses must:
- Use packaging materials that are fit for intended use.
- Use materials that do not contaminate food.
- Ensure food does not become contaminated during packaging.
Handling Convenience Food Items
- Convenience food is partially or completely prepared or processed by a manufacturer.
- Food should be handled safely to avoid contamination.
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Important precautions:
- Do not mix leftovers with fresh food.
- Chill ingredients for salads before combining.
- Cool and chill food quickly and correctly.
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Description
This quiz covers the various types of food hazards, focusing on the unintentional presence of harmful substances in food. Learn about biological, chemical, physical hazards, and allergens that can affect food safety. Additionally, understand bacterial growth factors and the impact of pathogens on foodborne illnesses.
