Podcast
Questions and Answers
What is the definition of risk in the context of health effects?
What is the definition of risk in the context of health effects?
- The chance of a business thriving in a competitive environment.
- The likelihood of financial loss due to market fluctuations.
- The capacity to manage human resources in an organization.
- The probability of an adverse health effect and its severity due to a hazard. (correct)
Which of the following is NOT a type of business risk?
Which of the following is NOT a type of business risk?
- Social media influence (correct)
- Reputational risk
- Natural causes
- Financial risk
What is considered a potential risk in the hospitality and tourism industry?
What is considered a potential risk in the hospitality and tourism industry?
- Stable economic growth
- Innovation leading to cyber security risk (correct)
- Access to global markets
- Employee satisfaction surveys
Which of the following is a cause of business risk related to economics?
Which of the following is a cause of business risk related to economics?
What does risk management involve?
What does risk management involve?
What is the pH range indicating highly alkaline substances?
What is the pH range indicating highly alkaline substances?
At what temperature range do bacteria grow rapidly?
At what temperature range do bacteria grow rapidly?
Which of the following is a recommended action to prevent bacterial growth?
Which of the following is a recommended action to prevent bacterial growth?
After how many hours do microorganisms reach unsafe levels if left in the Temperature Danger Zone?
After how many hours do microorganisms reach unsafe levels if left in the Temperature Danger Zone?
Which bacteria can grow in refrigerated temperatures?
Which bacteria can grow in refrigerated temperatures?
What is categorized as a chemical hazard in food?
What is categorized as a chemical hazard in food?
Which of the following is a physical hazard in food?
Which of the following is a physical hazard in food?
Which item is NOT considered a biological hazard?
Which item is NOT considered a biological hazard?
What type of hazard is caused by foreign objects in food?
What type of hazard is caused by foreign objects in food?
What can be a consequence of chemical contaminants in food?
What can be a consequence of chemical contaminants in food?
Which type of bacteria requires oxygen to grow?
Which type of bacteria requires oxygen to grow?
What is the water activity scale range for bacterial growth?
What is the water activity scale range for bacterial growth?
Which food item is linked with Salmonella Typhi?
Which food item is linked with Salmonella Typhi?
What is a key prevention measure for Salmonella Typhi?
What is a key prevention measure for Salmonella Typhi?
Which bacteria can grow in the absence of oxygen?
Which bacteria can grow in the absence of oxygen?
Which food items are linked with viruses that cause foodborne illnesses?
Which food items are linked with viruses that cause foodborne illnesses?
What is a key prevention measure against foodborne viruses?
What is a key prevention measure against foodborne viruses?
What is a common way foodborne viruses are transmitted?
What is a common way foodborne viruses are transmitted?
Which of the following is true regarding the destruction of viruses?
Which of the following is true regarding the destruction of viruses?
Which major viruses are classified as part of the Big 6 pathogens that cause foodborne illnesses?
Which major viruses are classified as part of the Big 6 pathogens that cause foodborne illnesses?
Which food is predominantly linked with Nontyphoidal Salmonella?
Which food is predominantly linked with Nontyphoidal Salmonella?
What is a recommended prevention measure for Shigella spp.?
What is a recommended prevention measure for Shigella spp.?
From which source do Shiga toxin-producing E. coli primarily originate?
From which source do Shiga toxin-producing E. coli primarily originate?
What is a critical prevention measure for handling food linked with Nontyphoidal Salmonella?
What is a critical prevention measure for handling food linked with Nontyphoidal Salmonella?
Which of the following foods can become contaminated by Shigella spp.?
Which of the following foods can become contaminated by Shigella spp.?
What should food handlers diagnosed with Nontyphoidal Salmonella do?
What should food handlers diagnosed with Nontyphoidal Salmonella do?
Which prevention measure directly addresses cross-contamination of food?
Which prevention measure directly addresses cross-contamination of food?
What type of food is particularly associated with Shiga toxin-producing E. coli?
What type of food is particularly associated with Shiga toxin-producing E. coli?
What factors are essential for bacterial growth as outlined by the acronym FAT TOM?
What factors are essential for bacterial growth as outlined by the acronym FAT TOM?
Which of the following is a method to prevent bacterial growth?
Which of the following is a method to prevent bacterial growth?
Which type of food is classified as TCS food that supports bacterial growth?
Which type of food is classified as TCS food that supports bacterial growth?
What is one characteristic of bacteria regarding their detection?
What is one characteristic of bacteria regarding their detection?
Which of these substances do most bacteria require for survival?
Which of these substances do most bacteria require for survival?
Which of the following is a recommended prevention measure for Norovirus?
Which of the following is a recommended prevention measure for Norovirus?
What is a characteristic of parasites?
What is a characteristic of parasites?
Which of the following is NOT a type of fungi mentioned?
Which of the following is NOT a type of fungi mentioned?
What is a key prevention method for seafood associated with parasites?
What is a key prevention method for seafood associated with parasites?
How should moldy food be handled?
How should moldy food be handled?
Study Notes
Foodborne Hazards
- Foodborne hazards are primarily categorized into chemical, physical, and biological hazards.
Chemical Hazard
- Consists of toxic substances from natural or added sources during food processing.
- Common contaminants include pesticides, fertilizers, cleaning compounds, food additives.
- Can cause severe poisoning and allergic reactions if food is contaminated.
Physical Hazard
- Involves foreign objects in food leading to injury or illness.
- Sources include glass, metal, toothpicks, jewelry, human hair, and dirt.
- Naturally occurring objects like fish bones also fall under this category.
Biological Hazard
- Refers to pathogens that cause illness when consumed.
Risk
- Defined as the probability and severity of adverse health effects due to food hazards.
- Types of risks include business, non-business, and financial risks.
Causes of Business Risks
- Natural Causes: Natural disasters impacting operations.
- Human Causes: Negligence, strikes, mismanagement.
- Economic Causes: Effects of recession on the business.
Potential Risks in Hospitality and Tourism
- Innovation risks associated with technological advancements and cybersecurity threats.
- Safety risks related to food safety, slips and falls.
- Reputational risks due to reliance on online customer reviews.
- Natural disasters, including volatile weather events and disease epidemics.
Risk Management
- Involves preemptively identifying, analyzing, and mitigating potential risks.
Bacteria
- Ubiquitous presence; undetectable by sight, smell, or taste.
- Rapid growth occurs under optimal FAT TOM conditions:
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture
Temperature Control for Safety (TCS) Food
- Includes dairy, eggs, cut vegetables, fish, shellfish, and cooked grains; conducive to bacterial growth.
Acidity
- Ideal growth occurs in low-acid foods; pH scale from 0 (highly acidic) to 14 (highly alkaline), with 7 being neutral.
Temperature
- Growth thrives in the Temperature Danger Zone (40°F to 140°F).
- Some bacteria can multiply at refrigeration temperatures, while freezing (0°F) or cooking (above 145°F) is recommended for safety.
Time
- Bacteria need time within the TDZ to grow; significant risk after four hours.
Oxygen Requirements
- Certain bacteria thrive on oxygen (aerobic), while others grow without it (anaerobic).
- Some can survive in both environments.
Moisture
- High moisture levels favor bacterial growth; water activity (aw) needed ranges between 0.0 to 1.0.
Common Foodborne Illness-causing Bacteria
- Salmonella Typhi: Linked to ready-to-eat foods and beverages; prevent through hygiene and cooking practices.
- Nontyphoidal Salmonella: Found in poultry, meat, dairy; prevention through cooking and avoiding cross-contamination.
- Shigella spp.: Contaminated by human feces, affects salads and produce; hygiene and controlling staff illness are key.
- Shiga toxin-producing E. coli: Linked with raw ground beef and produce; requires strict hygiene and proper cooking.
Viruses
- Dependent on hosts for growth; do not multiply in food but can remain infectious.
- Major viruses include Hepatitis A and Norovirus, both affecting ready-to-eat foods and shellfish.
Prevention of Viruses
- Critical measures include excluding infected staff, proper handwashing, and avoiding bare-hand contact with food.
Parasites
- Require hosts for survival and reproduction; sourced from seafood and contaminated water.
- Prevention includes purchasing from reputable suppliers and ensuring proper cooking temperatures.
Fungi
- Includes yeasts, molds, and mushrooms; some produce toxins.
- Moldy food should be discarded unless it’s a natural part of the food; purchase mushrooms from approved suppliers.
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Description
Explore the critical categories of foodborne hazards, including chemical and physical contaminants. Understand how these hazards can impact food safety and health, leading to serious consequences if not managed properly. This quiz will enhance your knowledge of food safety protocols.
