Foodborne Illness and Safety Quiz

Foodborne Illness

• Disease transmitted through food, affecting health and safety.
• Five common causes include purchasing from unsafe sources, incorrect cooking, improper temperatures, contaminated equipment, and poor hygiene.

Categories of Contaminants

• Biological: Pathogens like viruses, parasites, fungi, and bacteria are the primary concern.
• Chemical: Includes cleaning supplies, sanitizers, and polishes that can contaminate food.
• Physical: Foreign objects (metal shavings, glass, dirt) that accidentally enter food.

Pathogens and Food Safety

• Four main pathogens: Bacteria, viruses, parasites, and fungi pose risks.
• The "Big Six" pathogens: Shigella, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, and Norovirus are crucial to monitor.

High-Risk Food Categories

• Foods more likely to become unsafe include milk, meat, fish, baked potatoes, tofu, cut fruits, shell eggs, and heat-treated plant foods.

Vulnerable Groups

• Certain populations are at higher risk for foodborne illnesses: elderly, preschool-aged children, and those with compromised immune systems.

Regulatory Agencies

• FDA: Examines food (not meat/poultry/fish), regulates interstate food transport, and provides the food code.
• USDA: Conducts inspections and regulations specifically for meat, poultry, and eggs.
• CDC and PHS: Support research and investigation into foodborne illness outbreaks.

Cleaning and Sanitizing Practices

• Proper practices include washing, rinsing, and sanitizing equipment between uses and ensuring wiping cloths are stored correctly.

Symptoms of Foodborne Illness

• Common symptoms: diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.

HACCP and Regulatory Compliance

• State and local authorities enforce food safety regulations, review HACCP plans, and investigate complaints.

Time-Temperature Abuse

• Occurs when food is held at temperatures between 41°F and 135°F, ideal for pathogen growth.

Hand Hygiene

• Important handwashing moments: before work, after restroom use, and after handling raw foods.

Food Allergy Awareness

• Symptoms include nausea, wheezing, rashes, swelling, and abdominal pain; common allergens are milk, eggs, fish, nuts, and shellfish.

Thermometers for Food Safety

• Bimetallic Stemmed Thermometer: Measures from 0°F to 220°F, with proper use involving inserting to the dimple.
• Thermocouples/Thermistors: Provide digital temperature readings and are suitable for various food types.
• Different probes (immersion, surface, penetration, air) are used for checking specific food temperatures.

Food Temperature Standards

• Cold foods should be maintained at 41°F or lower; hot foods must be kept at 135°F or higher.
• Live shellfish and shucked shellfish should also be maintained at 45°F.

Rejecting Unsafe Food

• Criteria for rejecting foods include visible defects (tears, dents), safety hazards (water stains), and temperature inconsistencies.

Preventing Cross-Contamination

• Use separate equipment for different food types, clean and sanitize surfaces, and prep foods at staggered times to avoid contamination.