Podcast
Questions and Answers
What is a foodborne illness?
What is a foodborne illness?
What are the three categories of contaminants?
What are the three categories of contaminants?
Biological, chemical and physical
What are biological contaminants?
What are biological contaminants?
Pathogens that are the greatest threat includes certain viruses, parasites, fungi and bacteria
What are examples of chemical contaminants?
What are examples of chemical contaminants?
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What are physical contaminants?
What are physical contaminants?
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What are the 5 most common reasons that cause a foodborne illness?
What are the 5 most common reasons that cause a foodborne illness?
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What causes time-temperature abuse?
What causes time-temperature abuse?
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What are ways a foodborne illness can occur?
What are ways a foodborne illness can occur?
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What is cross-contamination?
What is cross-contamination?
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What symptoms indicate a foodborne illness?
What symptoms indicate a foodborne illness?
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What conditions do bacteria need to grow?
What conditions do bacteria need to grow?
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What does FAT TOM stand for?
What does FAT TOM stand for?
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What are the major viruses that cause foodborne illness?
What are the major viruses that cause foodborne illness?
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What is the temperature for cold food?
What is the temperature for cold food?
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What is the critical temperature for hot food?
What is the critical temperature for hot food?
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What are reasons to reject frozen food?
What are reasons to reject frozen food?
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What is a bimetallic stemmed thermometer used for?
What is a bimetallic stemmed thermometer used for?
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When are the times to wash hands?
When are the times to wash hands?
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Study Notes
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.
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Description
Test your knowledge on foodborne illnesses and the key factors that contribute to food safety. This quiz covers common causes, types of contaminants, and the main pathogens of concern. Understand the vulnerable groups and high-risk foods to enhance your food safety awareness.
