Food Safety Basics and Challenges

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Questions and Answers

Which of the following is a primary concern of food safety?

Food marketing

Food packaging

Food labeling

Foodborne illness (correct)

Foodborne illness only affects those with weak immune systems.

False

What is the United Nation Sustainable Development Goal (UN SDG) associated with food safety?

Good Health and Well-being

The term 'foodborne illness' refers to a disease transmitted to people by ______.

food Signup and view all the answers

Match the following high-risk customers with their descriptions:

Preschool-age Children = Young children may have underdeveloped immune systems. Elderly people/Senior Citizens = Older adults often have weakened immune defenses. Pregnant/Lactating women = Pregnant women need to avoid harmful pathogens for their health. People with compromised immune systems = Patients with diabetes may be more vulnerable to infections. Signup and view all the answers

Which of the following challenges to food safety is related to inadequate employee training?

Staff turnover Signup and view all the answers

Microorganisms can double in number over time, contributing to food spoilage.

True Signup and view all the answers

What is one reason why retailers may choose unapproved suppliers?

Affordable rates Signup and view all the answers

What pH value is considered high-acid for food safety?

4.6 Signup and view all the answers

Bacteria can multiply rapidly in the temperature danger zone, which is between 40°F and 140°F.

True Signup and view all the answers

Name two carbapenem-resistant bacteria.

Acinetobacter baumannii and Pseudomonas aeruginosa Signup and view all the answers

Food should be stored below _____°F to prevent bacterial growth.

40 Signup and view all the answers

Match the following bacteria with their resistance:

Enterococcus faecium = vancomycin-resistant Staphylococcus aureus = methicillin-resistant Neisseria gonorrhoeae = third generation cephalosporin-resistant Salmonella spp. = fluoroquinolone-resistant Signup and view all the answers

Which of the following is NOT a practice for preventing bacterial growth in food?

Thawing at room temperature Signup and view all the answers

High-acid foods must be kept at a pH level above 4.6 to prevent pathogens from thriving.

False Signup and view all the answers

What is the purpose of acidulants like vinegar in food safety?

To lower the pH and discourage microbial growth. Signup and view all the answers

The _____ phase in the bacterial growth curve indicates no increase in cell numbers.

lag Signup and view all the answers

Match the following food items with their pH levels:

Gastric Acid = pH 1 Lemon Juice = pH 2 Apple Juice = pH 3 Pure Water = pH 7 Signup and view all the answers

What temperature should leftovers be reheated to for safety?

165°F Signup and view all the answers

Which of the following is NOT one of the Seven costs of foodborne illnesses?

Higher employee benefits Signup and view all the answers

Foodborne illnesses can be caused by chemical contamination including pesticides.

True Signup and view all the answers

Food spoilage is characterized by pleasant odors and flavors.

False Signup and view all the answers

Name one of the BIG SIX pathogens that causes foodborne illness.

Salmonella Typhi Signup and view all the answers

Why is time considered an important factor in food safety?

It refers to the duration food is exposed to conditions favorable for microbial growth. Signup and view all the answers

The optimum refrigeration temperature for perishable foods is _____°F.

40 Signup and view all the answers

___ is a common symptom of foodborne illness characterized by the expulsion of stomach contents.

Vomiting Signup and view all the answers

Which of the following factors influences chemical, biological, and environmental processes?

All of the above Signup and view all the answers

Which of these is a risk factor that can lead to foodborne illness?

Practicing poor personal hygiene Signup and view all the answers

Cross-contamination can occur when ready-to-eat food comes into contact with contaminated surfaces.

True Signup and view all the answers

What does FAT TOM stand for in relation to bacterial growth?

Food, Acidity, Temperature, Time, Oxygen, Moisture Signup and view all the answers

TCS food refers to food that requires time and temperature control for _____.

safety Signup and view all the answers

Which of the following is a form of biological contamination?

Bacterial Signup and view all the answers

Match the food contamination type with an example:

Biological = Viruses Chemical = Pesticides Physical = Hair Allergen = Nuts Signup and view all the answers

Bad bacteria are beneficial for human health and should be consumed.

False Signup and view all the answers

What is one action that food handlers can take to prevent foodborne illness?

Wash their hands correctly after using the restroom Signup and view all the answers

Time-temperature abuse occurs when food is not stored or cooked at the correct _____.

temperature Signup and view all the answers

Which bacteria is known for causing typhoid fever?

Salmonella Typhi Signup and view all the answers

List one example of good bacteria.

Lactobacillus acidophilus Signup and view all the answers

What is the atomic number of oxygen?

8 Signup and view all the answers

All microorganisms are aerobic, meaning they require oxygen for growth.

False Signup and view all the answers

What type of toxins does Clostridium botulinum produce?

botulinum toxins Signup and view all the answers

Oxygen is represented by the chemical symbol ______.

O Signup and view all the answers

Match the following types of microbes with their oxygen requirements:

Aerobic = Requires oxygen for growth Anaerobic = Cannot survive in the presence of oxygen Facultative = Can grow with or without oxygen but prefers oxygen Microaerophilic = Requires oxygen in lower concentrations than found in air Signup and view all the answers

Which foodborne illness is caused by Shigella?

Shigellosis Signup and view all the answers

Water activity (Aw) is a measurement of how much water is available for biological reactions.

True Signup and view all the answers

Name one method of food preservation used to avoid moisture content.

Drying Signup and view all the answers

The bacteria that causes typhoid fever is called ______.

Salmonella Typhi Signup and view all the answers

Match the following foodborne pathogens with their source of contamination:

Shigella = Contaminated food and water Salmonella Typhi = Uncooked or poorly cooked food Nontyphoidal Salmonella = Undercooked eggs and unwashed produce Signup and view all the answers

Which of the following foods can harbor botulinum toxins?

Low-acid preserved vegetables Signup and view all the answers

Facultative bacteria prefer aerobic conditions but can survive without oxygen.

True Signup and view all the answers

What are the symptoms associated with Shigellosis?

Diarrhea, stomach pain, vomiting, fever Signup and view all the answers

The water activity level of bread typically ranges from _ to _ percent.

35, 45 Signup and view all the answers

Match the food product with its typical water activity percentage:

Watermelon = 92% Beef = 70% Almonds = 5% Cucumbers = 95% Signup and view all the answers

What specifically causes typhoid fever?

Salmonella Typhi Signup and view all the answers

Hepatitis A is primarily transmitted through contaminated water and food.

True Signup and view all the answers

What are the typical symptoms of gastroenteritis?

Diarrhea, nausea, cramping, abdominal pain, fever Signup and view all the answers

The leading cause of gastroenteritis is the __________ virus.

Norovirus Signup and view all the answers

Match the illness with its cause:

Typhoid fever = Salmonella Typhi Gastroenteritis = Nontyphoidal Salmonella Hepatitis A = HAV Hemolytic Uremic Syndrome = STEC Signup and view all the answers

Which of the following is NOT a prevention measure for STEC infections?

Eat more raw produce Signup and view all the answers

Person-to-person transmission can occur through various contact settings.

True Signup and view all the answers

Which foods are commonly linked with Hepatitis A?

Raw or undercooked shellfish, fresh produce, food handled by infected people, water Signup and view all the answers

_________ is a condition that damages blood vessels in the kidneys.

Hemolytic Uremic Syndrome Signup and view all the answers

What is a key prevention measure for hepatitis A?

Vaccination Signup and view all the answers

Normal cooking temperatures can destroy Norovirus.

False Signup and view all the answers

List one symptom of Hepatitis A.

Fatigue, nausea, mild fever, yellow skin or eyes, dark urine, stomach pain Signup and view all the answers

To prevent norovirus spread, it is important to practice ______________ hygiene.

diligent Signup and view all the answers

Match the symptoms with the related illness:

Severe abdominal pain = STEC Jaundice = Hepatitis A Vomiting and diarrhea = Norovirus Blood in stools = Hemorrhagic Colitis Signup and view all the answers

What is a recommended method to limit oxygen exposure in food storage?

Using airtight containers Signup and view all the answers

Curing food in salt or sugar is a method to control moisture in food preservation.

True Signup and view all the answers

What does STEC stand for in the context of foodborne illness?

Shiga toxin-producing Escherichia coli Signup and view all the answers

The main prevention measure against Hepatitis A is ______.

vaccination Signup and view all the answers

Match the following microorganisms with their primary characteristics:

Hepatitis A = Source can be oysters and raw shellfish from contaminated waters Norovirus = Fruits and vegetables can be contaminated through contaminated soil and water Non-typhoidal Salmonella = Sources are usually undercooked eggs and unwashed produce Shigella spp. = Flies can transfer these bacteria from feces to food Signup and view all the answers

What percentage of stool samples from patients hospitalized in Baguio tested positive for Norovirus and Sapovirus?

60% Signup and view all the answers

Biological toxins can be eliminated by cooking food.

False Signup and view all the answers

Name one source of foodborne illness caused by parasites.

Seafood Signup and view all the answers

The food safety regulatory system in the Philippines aims to strengthen consumer health by promoting __________.

fair trade Signup and view all the answers

Match the following pathogens with their type:

Norovirus = Virus Listeria monocytogenes = Bacteria Anisakis simplex = Parasite Saxitoxin = Toxin Signup and view all the answers

Which of the following is NOT a symptom associated with biological toxins?

Fever Signup and view all the answers

Food adulteration refers to making food unsafe for consumption.

True Signup and view all the answers

What is one method to prevent foodborne illnesses caused by parasites?

Purchase food from reputable suppliers Signup and view all the answers

The Food Safety Act aims to protect the public from food-borne and __________ illnesses.

water-borne Signup and view all the answers

Which toxin originates from fish that are time-temperature abused?

Histamine Toxin Signup and view all the answers

Molds and some mushrooms can produce toxins that cause foodborne illness.

True Signup and view all the answers

List one action that qualifies as a control measure in food safety.

Preventing cross-contamination Signup and view all the answers

A __________ is any substance not intentionally added to food that is present due to production processes.

contaminant Signup and view all the answers

Match the following types of food safety hazards with their definitions:

Biological hazards = Microorganisms that can cause illness Chemical hazards = Harmful substances in food Physical hazards = Foreign objects in food Allergenic hazards = Substances causing allergic reactions Signup and view all the answers

What does HACCP stand for?

Hazard Analysis at Critical Control Point Signup and view all the answers

Misbranding refers to labeling food with correct information.

False Signup and view all the answers

What are the primary responsibilities of Food Business Operators (FBOs)?

FBOs are responsible for complying with food safety laws, implementing good practices, ensuring product safety, and cooperating with authorities. Signup and view all the answers

The practice of removing unsafe food products from the market is called a _____.

recall Signup and view all the answers

Match the following agencies with their food safety responsibilities:

Department of Agriculture (DA) = Food safety in primary production Department of Health (DOH) = Food safety for processed foods Department of Interior and Local Government (DILG) = Enforcement in public markets Local Government Units (LGUs) = Sanitation standards enforcement Signup and view all the answers

What is the consequence of poor personal hygiene in food handling?

Higher food safety risks Signup and view all the answers

Elderly people are less likely to suffer from foodborne illnesses.

False Signup and view all the answers

What does TCS stand for in relation to food safety?

Time/Temperature Control for Safety Signup and view all the answers

Chemical contaminants include handling materials and items that are naturally present in _____.

foods Signup and view all the answers

Which of the following describes the DILG's role in food safety?

Enforcement of sanitation standards Signup and view all the answers

Food to be imported must come from countries with equivalent food safety systems.

True Signup and view all the answers

Define foodborne illness.

A disease transmitted to two or more people having the same symptoms after eating the same food. Signup and view all the answers

The health of plants and animals is important in determining whether food is _____.

safe Signup and view all the answers

Match the following food types with their characteristics:

RTE = Ready-to-Eat TCS = Time/Temperature Control for Safety FCS = Food Control System HACCP = Hazard Analysis and Critical Control Points Signup and view all the answers

Which of the following is a potential consequence of foodborne illness?

Increased insurance costs Signup and view all the answers

Cross-contamination can occur when a food handler touches one type of food and then touches another without washing their hands.

True Signup and view all the answers

What term is used to describe the time range where bacteria can grow to dangerous levels in food?

TDZ Signup and view all the answers

Food contaminated with __________ can lead to serious illnesses, especially in vulnerable populations.

pathogens Signup and view all the answers

Match the following terms related to food safety with their meanings:

TCS food = Time and Temperature Control for Safety RTE food = Ready-To-Eat PHF = Potentially Hazardous Food FDA = Food and Drug Administration Signup and view all the answers

Bacteria grow best in foods with high acidity levels.

False Signup and view all the answers

Name one preventive measure to reduce the risk of foodborne illnesses.

Proper handwashing Signup and view all the answers

The process of cooking foods to kill harmful microorganisms is known as __________.

heat treatment Signup and view all the answers

Which of the following is NOT a common source of foodborne illness?

Cooked vegetables Signup and view all the answers

Viruses can be eliminated by proper cooking temperatures.

False Signup and view all the answers

Match the following microorganisms to their sources:

Hepatitis A = Oysters from contaminated waters Salmonella = Undercooked eggs Listeria = Deli meats Norovirus = Contaminated water Signup and view all the answers

What is the meaning of the acronym 'FCS' in food safety?

Food Contact Surface Signup and view all the answers

The symptoms of __________ include jaundice and abdominal pain.

hepatitis A Signup and view all the answers

Which of the following factors influences microbial growth in food?

Humidity level Signup and view all the answers

Study Notes

Introduction to Food Safety

Food safety is important for everyone.
Foodborne illness is a major concern.
The UN SDG 3 focuses on good health and well-being, including food safety.
Foodborne illness is a disease transmitted through contaminated food and water.
An outbreak occurs when two or more people experience the same symptoms after consuming the same food.
Millions of people are affected by unsafe food annually.

Challenges to Food Safety

Time: Microorganisms double rapidly over time, leading to spoilage.
Language and Culture: Cultural differences in food safety practices and beliefs can pose challenges.
Literacy and Education: Lack of awareness and understanding about food safety concepts can result in misinformation.
Pathogens: Disease-causing microorganisms like bacteria and viruses are ubiquitous.
Unapproved Suppliers: Unreliable food sources can increase contamination and toxins.
High-Risk Customers: Individuals with compromised immune systems are more susceptible to foodborne illness.
Staff Turnover: Inconsistency in safety procedures and practices arises from inadequate training for new staff.

Costs of Foodborne Illnesses

Loss of customers and sales
Negative media exposure
Legal fees and lawsuits
Increased insurance premiums
Damage to reputation
Low staff morale
Staff absenteeism

How Foodborne Illnesses Occur

Contamination:
- Biological:
  - Bacteria
  - Viruses
  - Parasites
  - Molds
- Chemical:
  - Pesticides
  - Processing chemicals
  - Drug residue
  - Allergens
- Physical:
  - Naturally occurring (bones, pits, bugs)
  - Handling materials (glass, metal, hair)

Risk Factors for Foodborne Illness

Purchasing from unsafe sources
Improper cooking
Incorrect temperature storage
Using contaminated equipment
Poor personal hygiene

Foodborne Illness Practices

Time-Temperature Abuse: Leaving food in the danger zone for too long allows bacteria to multiply.
Cross-Contamination: Transfer of pathogens from contaminated surfaces or food to others.
Poor Cleaning and Sanitizing: Inadequate cleaning and sanitation practices can spread pathogens.
Poor Personal Hygiene: Improper handwashing, coughing/sneezing on food, and working while sick.

Types of Food

TCS Food (Time and Temperature Control for Safety): Food requiring specific temperature control to prevent bacterial growth.
RTE Food (Ready-to-Eat): Consumed without further preparation, washing, or cooking.

Food and Microorganisms

Contaminants: Originate from various sources like animals, air, water, dirt, and chemicals.
Biological Contamination:
- Microorganisms: Small living organisms visible only under a microscope.
- Pathogens: Disease-causing microorganisms.
The BIG SIX:
- Bacteria:
  - Shigella spp.
  - Salmonella Typhi
  - Nontyphoidal Salmonella (NTS)
  - Shiga toxin-producing Escherichia coli (STEC)
- Viruses:
  - Hepatitis A
  - Norovirus

Symptoms of Foodborne Illness

Diarrhea
Vomiting
Fever
Nausea
Abdominal cramps
Jaundice

Bacteria

Found almost everywhere.
Invisible to the naked eye.
Require six conditions to grow: FAT TOM

FAT TOM - Conditions for Bacterial Growth

Food: Provides nutrients for bacteria.
- Good Bacteria (Probiotics): Beneficial bacteria for digestive health (Lactobacillus and Bifidobacteria species).
- Bad Bacteria: Harmful bacteria that cause illness.
Acidity (pH): Most pathogens thrive at a pH between 4.6 and 9.0.
- High-acid foods (pH below 4.6) inhibit pathogen growth.
- pH levels influence food quality (taste, texture, preservation).
Temperature: Bacteria grow rapidly in the temperature danger zone between 40°F and 140°F.
- Proper temperature control (refrigeration, freezing, cooking, thawing, reheating, cooling) is crucial.
Time: Extended exposure to favorable conditions allows bacteria to multiply.
- Bacterial Growth Curve: Lag phase, log phase, stationary phase, death phase.
Oxygen: Most foodborne pathogens are aerobic (require oxygen to survive).
- Anaerobic bacteria (Clostridium botulinum) can grow in low-oxygen conditions.
Moisture (Water Activity, Aw): Aw measures the availability of free water in food.
- Low Aw inhibits bacterial growth.
- Food preservation techniques (drying, curing, freezing, packaging) reduce Aw.

Major Bacteria causing Foodborne Illness

Shigella spp.: Causes diarrhea.
- Sources: Contaminated food, water, and person-to-person contact.
- Illness: Shigellosis, affecting the digestive system.
- Symptoms: Diarrhea, stomach cramps, vomiting, fever.
Salmonella Typhi: Causes typhoid fever.
- Sources: Uncooked or poorly cooked food, contaminated food and water.
- Symptoms: Constipation, high fever, headache, fatigue, loss of appetite.
Nontyphoidal Salmonella (NTS): Causes gastroenteritis.
- Sources: Undercooked eggs, unwashed produce.
- Symptoms: Diarrhea, gastroenteritis.

Additional Information

Bacteria can multiply through binary fission.
Viruses reproduce and can take 4-5 days to show symptoms.

NTS and Salmonella Typhi

Nontyphoidal Salmonella causes gastroenteritis and bacteremia.
Salmonella Typhi specifically causes typhoid fever.

Symptoms of Foodborne Illness

Gastroenteritis symptoms include diarrhea, nausea, cramping, and abdominal pain.
Shiga toxin-producing Escherichia coli (STEC) can cause Hemolytic Uremic Syndrome (HUS), Hemorrhagic Colitis (HC), and gastroenteritis.

Foods Linked to Microorganisms

Dairy, eggs, meat, raw produce, and tainted water are linked to Salmonella.
Undercooked beef, raw milk, contaminated water, and contact with infected individuals are linked to STEC.
Raw or undercooked shellfish, fresh produce, and food handled by infected people are linked to Hepatitis A.
Food handled by infected individuals is linked to Norovirus.

Prevention Measures

Cook food thoroughly.
Avoid raw milk and unpasteurized products.
Wash hands frequently with soap and water.
Practice good hygiene, including preventing cross-contamination.

Foodborne Illness Viruses

Hepatitis A is a contagious liver infection caused by the Hepatitis A virus (HAV).
Norovirus is the most common cause of gastroenteritis.

Other Foodborne Illness Pathogens

Parasites require a host to live and reproduce.
Some molds and mushrooms produce toxins that cause foodborne illness.

Food Safety Act 2013

The Food Safety Act 2013 (Republic Act No. 10611) aims to strengthen the food safety regulatory system in the Philippines.
The Act aims to protect consumer health and facilitate market access for local food and food products.
Adulteration is an act that leads to the production of unsafe food.

Roles of Government Agencies

The Department of Agriculture (DA) is primarily responsible for food safety in primary production and post-harvest stages.
The Department of Health (DOH) is responsible for food safety in processed and prepackaged foods.
The Department of Interior and Local Government (DILG) enforces sanitation standards and food safety regulations within LGUs’ jurisdiction.
Local Government Units (LGUs) are responsible for implementing sanitation standards and food safety regulations within their jurisdiction.

Responsibilities of Food Business Operators (FBOs)

FBOs are responsible for complying with food safety laws and regulations.
They need to implement good practices within their businesses.
They must remove unsafe food from the market and inform the authorities.
They are also required to cooperate fully with inspections.

Foodborne Illness

Foodborne illness is caused by consuming contaminated food with pathogens.
Pathogens are disease-causing microorganisms.
Foodborne Illness Outbreak occurs when two or more people experience the same symptoms after consuming the same food.
Time-temperature abuse happens when food is exposed to temperatures that allow pathogens to grow.

Food Safety Practices and Terminology

Ready-to-Eat (RTE) refers to food that does not require additional cooking before consumption.
Time and Temperature Control for Safety (TCS) foods are susceptible to bacterial growth and require specific temperature control measures.
Cross-contamination occurs when pathogens transfer from one surface to another.
Food Contact Surface (FCS) is any surface that comes into contact with food.

Key Contributing Factors to Foodborne Illness

Poor personal hygiene: includes inadequate handwashing and cross-contamination.
Time-temperature abuse: inadequate temperature control throughout food preparation and storage.
Poor cleaning: contamination of food preparation areas and equipment.

Foodborne Illness Risks and Prevention

High-risk customers: include individuals with weakened immune systems, such as the elderly and children.
Proper handwashing: is crucial for preventing cross-contamination.
Vaccination: is available to protect against certain foodborne illnesses like Hepatitis A.

Bacterial Growth and Control

Water Activity: the amount of free moisture in food, influencing bacterial growth.
Temperature Danger Zone (TDZ): the temperature range where most bacteria grow rapidly, between 40°F and 140°F.
pH levels: most bacteria thrive in near-neutral pH levels.
Oxygen: some bacteria require oxygen for growth, while others do not.
Nutrients: food provides bacteria with essential nutrients for growth.
Acidity: acidic environments inhibit bacterial growth.

Foodborne Illness Microorganisms

Listeria: can be found in ready-to-eat meats like deli slices and can cause serious illness.
Clostridium Botulinum: can grow in vacuum-packed or canned foods, producing a potent toxin.
Shigella spp., Salmonella typhi, and Non-typhoidal Salmonella: are common foodborne pathogens that cause gastrointestinal illnesses.
STEC (Shiga toxin-producing E. coli): produces a dangerous toxin that can cause severe intestinal problems.
Hepatitis A Virus: causes liver inflammation and can be contracted through contaminated food.
Norovirus: highly contagious and can be spread through contaminated food, water, or surfaces.
Flies: can transfer harmful bacteria from feces to food.

Impacts of Foodborne Illness

Economic losses: include medical costs, lost wages, and loss of productivity.
Reputational damage: can impact the reputation of businesses and individuals.
Health consequences: ranging from mild gastrointestinal discomfort to severe illness and death.

UN Sustainable Development Goal (UN SDG) 3: Good Health and Well-being

Food safety is essential for achieving Good Health and Well-being, one of the UN's Sustainable Development Goals.

Case Study Examples

Food poisoning in a wedding feast: occurred in Maguindanao, highlighting the importance of safe food handling practices.
Distribution of contaminated food packs: by the Philippine Red Cross (PRC) to flood victims in Brgy. Tandang Sora, Agusan del Sur, emphasizing the need for robust food safety measures in emergency situations.

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Description

This quiz covers essential concepts of food safety, highlighting its importance in preventing foodborne illnesses. You'll explore various challenges such as time constraints, cultural differences, and the prevalence of pathogens. Understand the critical role food safety plays in achieving good health and well-being as outlined by the UN SDG 3.

Food Safety Basics and Challenges

Podcast Beta

Questions and Answers

Which of the following is a primary concern of food safety?

Foodborne illness only affects those with weak immune systems.

What is the United Nation Sustainable Development Goal (UN SDG) associated with food safety?

The term 'foodborne illness' refers to a disease transmitted to people by ______.

Match the following high-risk customers with their descriptions:

Which of the following challenges to food safety is related to inadequate employee training?

Microorganisms can double in number over time, contributing to food spoilage.

What is one reason why retailers may choose unapproved suppliers?

What pH value is considered high-acid for food safety?

Bacteria can multiply rapidly in the temperature danger zone, which is between 40°F and 140°F.

Name two carbapenem-resistant bacteria.

Food should be stored below _____°F to prevent bacterial growth.

Match the following bacteria with their resistance:

Which of the following is NOT a practice for preventing bacterial growth in food?

High-acid foods must be kept at a pH level above 4.6 to prevent pathogens from thriving.

What is the purpose of acidulants like vinegar in food safety?

The _____ phase in the bacterial growth curve indicates no increase in cell numbers.

Match the following food items with their pH levels:

What temperature should leftovers be reheated to for safety?

Which of the following is NOT one of the Seven costs of foodborne illnesses?

Foodborne illnesses can be caused by chemical contamination including pesticides.

Food spoilage is characterized by pleasant odors and flavors.

Name one of the BIG SIX pathogens that causes foodborne illness.

Why is time considered an important factor in food safety?

The optimum refrigeration temperature for perishable foods is _____°F.

___ is a common symptom of foodborne illness characterized by the expulsion of stomach contents.

Which of the following factors influences chemical, biological, and environmental processes?

Which of these is a risk factor that can lead to foodborne illness?

Cross-contamination can occur when ready-to-eat food comes into contact with contaminated surfaces.

What does FAT TOM stand for in relation to bacterial growth?

TCS food refers to food that requires time and temperature control for _____.

Which of the following is a form of biological contamination?

Match the food contamination type with an example:

Bad bacteria are beneficial for human health and should be consumed.

What is one action that food handlers can take to prevent foodborne illness?

Time-temperature abuse occurs when food is not stored or cooked at the correct _____.

Which bacteria is known for causing typhoid fever?

List one example of good bacteria.

What is the atomic number of oxygen?

All microorganisms are aerobic, meaning they require oxygen for growth.

What type of toxins does Clostridium botulinum produce?

Oxygen is represented by the chemical symbol ______.

Match the following types of microbes with their oxygen requirements:

Which foodborne illness is caused by Shigella?

Water activity (Aw) is a measurement of how much water is available for biological reactions.

Name one method of food preservation used to avoid moisture content.

The bacteria that causes typhoid fever is called ______.

Match the following foodborne pathogens with their source of contamination:

Which of the following foods can harbor botulinum toxins?

Facultative bacteria prefer aerobic conditions but can survive without oxygen.

What are the symptoms associated with Shigellosis?

The water activity level of bread typically ranges from _____ to _____ percent.

Match the food product with its typical water activity percentage:

What specifically causes typhoid fever?

Hepatitis A is primarily transmitted through contaminated water and food.

What are the typical symptoms of gastroenteritis?

The leading cause of gastroenteritis is the __________ virus.

Match the illness with its cause:

Which of the following is NOT a prevention measure for STEC infections?

Person-to-person transmission can occur through various contact settings.

Which foods are commonly linked with Hepatitis A?

_________ is a condition that damages blood vessels in the kidneys.

What is a key prevention measure for hepatitis A?

Normal cooking temperatures can destroy Norovirus.

List one symptom of Hepatitis A.

To prevent norovirus spread, it is important to practice ______________ hygiene.

Match the symptoms with the related illness:

What is a recommended method to limit oxygen exposure in food storage?

Curing food in salt or sugar is a method to control moisture in food preservation.

What does STEC stand for in the context of foodborne illness?

The main prevention measure against Hepatitis A is ______.

Match the following microorganisms with their primary characteristics:

What percentage of stool samples from patients hospitalized in Baguio tested positive for Norovirus and Sapovirus?

Biological toxins can be eliminated by cooking food.

Name one source of foodborne illness caused by parasites.

The food safety regulatory system in the Philippines aims to strengthen consumer health by promoting __________.

Match the following pathogens with their type:

The water activity level of bread typically ranges from _ to _ percent.