Podcast
Questions and Answers
What type of disease spread is characterized by a global reach?
What type of disease spread is characterized by a global reach?
Which of the following is NOT a requirement for bacteria growth in the FAT TOM model?
Which of the following is NOT a requirement for bacteria growth in the FAT TOM model?
Which bacteria is known for causing foodborne illnesses and can be found in contaminated poultry?
Which bacteria is known for causing foodborne illnesses and can be found in contaminated poultry?
Which of the following pathogens can mutate quickly and requires a host to grow?
Which of the following pathogens can mutate quickly and requires a host to grow?
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What is a common symptom of foodborne illnesses?
What is a common symptom of foodborne illnesses?
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Which of the following is considered a non-biological hazard?
Which of the following is considered a non-biological hazard?
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What action should be taken to prevent bacterial growth in food?
What action should be taken to prevent bacterial growth in food?
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Which of the following is a big food allergen?
Which of the following is a big food allergen?
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Which pathogen is categorized as a fungus that spreads by spores?
Which pathogen is categorized as a fungus that spreads by spores?
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What is the primary characteristic of an epidemic?
What is the primary characteristic of an epidemic?
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Which of the following is considered a requirement for bacteria growth as per the FAT TOM model?
Which of the following is considered a requirement for bacteria growth as per the FAT TOM model?
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Which of the following pathogens is NOT listed among the Big 6 pathogens?
Which of the following pathogens is NOT listed among the Big 6 pathogens?
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What action is essential for preventing the spread of fungi in food service?
What action is essential for preventing the spread of fungi in food service?
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Which of the following statements about viruses is true?
Which of the following statements about viruses is true?
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What food allergen is most likely to cause severe reactions?
What food allergen is most likely to cause severe reactions?
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Which of the following is a symptom commonly associated with foodborne illnesses?
Which of the following is a symptom commonly associated with foodborne illnesses?
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Which of the following describes a key feature of parasites?
Which of the following describes a key feature of parasites?
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Which method is most effective for controlling bacteria in food preparation?
Which method is most effective for controlling bacteria in food preparation?
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Which of the following pathogens is classified as a parasite?
Which of the following pathogens is classified as a parasite?
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What is a characteristic of bacteria in food safety?
What is a characteristic of bacteria in food safety?
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What type of food hazard includes substances that are not food-related?
What type of food hazard includes substances that are not food-related?
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Which of the following is a common symptom associated with foodborne illnesses?
Which of the following is a common symptom associated with foodborne illnesses?
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Which statement accurately describes fungi in food safety?
Which statement accurately describes fungi in food safety?
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Which of the following bacteria is categorized as one of the Big 6 pathogens?
Which of the following bacteria is categorized as one of the Big 6 pathogens?
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What is a requirement for bacteria growth, according to the FAT TOM acronym?
What is a requirement for bacteria growth, according to the FAT TOM acronym?
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Which of the following allergens is known to cause severe reactions in individuals?
Which of the following allergens is known to cause severe reactions in individuals?
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Which characteristic defines viruses in relation to hosts?
Which characteristic defines viruses in relation to hosts?
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What is one effective method for maintaining safe food service?
What is one effective method for maintaining safe food service?
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Which of the following pathogens is considered a bacteria that can lead to foodborne illnesses?
Which of the following pathogens is considered a bacteria that can lead to foodborne illnesses?
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What environmental condition can significantly promote bacterial growth, as specified by the FAT TOM model?
What environmental condition can significantly promote bacterial growth, as specified by the FAT TOM model?
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Which of the following is not one of the Big 6 pathogens that cause foodborne illnesses?
Which of the following is not one of the Big 6 pathogens that cause foodborne illnesses?
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In food service, which protective equipment is essential for maintaining proper hygiene?
In food service, which protective equipment is essential for maintaining proper hygiene?
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What is a common requirement for the survival and reproduction of parasites?
What is a common requirement for the survival and reproduction of parasites?
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Which of the following allergies is considered a major food allergen?
Which of the following allergies is considered a major food allergen?
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Which symptom is associated with foodborne illnesses and indicates possible liver involvement?
Which symptom is associated with foodborne illnesses and indicates possible liver involvement?
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What characteristic best describes viruses in the context of foodborne illnesses?
What characteristic best describes viruses in the context of foodborne illnesses?
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Which fungi commonly found in food can cause irritation if ingested?
Which fungi commonly found in food can cause irritation if ingested?
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What is a primary action to take in order to prevent exposure to non-biological hazards?
What is a primary action to take in order to prevent exposure to non-biological hazards?
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What describes the scope of an endemic disease?
What describes the scope of an endemic disease?
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Which of the following pathogens is classified as a virus that causes foodborne illness?
Which of the following pathogens is classified as a virus that causes foodborne illness?
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Which of the following is NOT a requirement for bacteria growth indicated by the FAT TOM model?
Which of the following is NOT a requirement for bacteria growth indicated by the FAT TOM model?
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What is a characteristic of parasites regarding their lifecycle?
What is a characteristic of parasites regarding their lifecycle?
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Which fungus is commonly associated with food and can cause allergies or irritation?
Which fungus is commonly associated with food and can cause allergies or irritation?
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What is a major symptom that indicates a potential foodborne illness?
What is a major symptom that indicates a potential foodborne illness?
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Which of the following practices is essential for maintaining safe food service?
Which of the following practices is essential for maintaining safe food service?
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Which of the following accurately describes the transmission method of fungi?
Which of the following accurately describes the transmission method of fungi?
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Which of the following is considered a chemical hazard in food safety?
Which of the following is considered a chemical hazard in food safety?
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What is the primary role of proper PPE in food handling?
What is the primary role of proper PPE in food handling?
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Match the types of disease spread with their descriptions:
Match the types of disease spread with their descriptions:
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Match the following causes of foodborne illnesses with their types:
Match the following causes of foodborne illnesses with their types:
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Match the requirements for bacteria growth (FAT TOM) with their descriptions:
Match the requirements for bacteria growth (FAT TOM) with their descriptions:
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Match the following pathogens with their classifications:
Match the following pathogens with their classifications:
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Match the Big 6 pathogens with their names:
Match the Big 6 pathogens with their names:
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Match the characteristics with the respective pathogens:
Match the characteristics with the respective pathogens:
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Match the common symptoms of foodborne illnesses with their descriptions:
Match the common symptoms of foodborne illnesses with their descriptions:
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Match the types of food allergies with their examples:
Match the types of food allergies with their examples:
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Match the descriptions of biological hazards with their types:
Match the descriptions of biological hazards with their types:
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An epidemic spreads within a country or region.
An epidemic spreads within a country or region.
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Viruses can grow independently without a host.
Viruses can grow independently without a host.
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Parasites can multiply outside their host.
Parasites can multiply outside their host.
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Fungi in food service can be transmitted through spores.
Fungi in food service can be transmitted through spores.
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Diarrhea is a common symptom of foodborne illnesses.
Diarrhea is a common symptom of foodborne illnesses.
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Non-biological hazards include harmful substances related to food.
Non-biological hazards include harmful substances related to food.
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The Big 6 pathogens include Norovirus and Salmonella Typhi.
The Big 6 pathogens include Norovirus and Salmonella Typhi.
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Bacteria require a considerable amount of oxygen to grow.
Bacteria require a considerable amount of oxygen to grow.
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Chemical hazards in food safety pertain to edible substances.
Chemical hazards in food safety pertain to edible substances.
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Proper hygiene and discipline are essential for safe food service.
Proper hygiene and discipline are essential for safe food service.
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Study Notes
Scope of Disease Spread
- Endemic: Disease confined to a small local area.
- Epidemic: Disease spreading within a specific country or region.
- Pandemic: Disease occurring globally, affecting multiple countries.
Biohazard Causes of Foodborne Illnesses
- Major categories include:
- Bacteria
- Viruses
- Fungi
- Parasites
Bacteria Growth Requirements (FAT TOM)
- Acronym representing key growth conditions:
- Food: Nutritional source for bacteria.
- Acid: Bacteria thrive in neutral to low acid environments.
- Temperature: Ideal range is between 41°F - 135°F (5°C - 57°C).
- Time: Bacteria can double in number in as little as 20 minutes.
- Oxygen: Some bacteria need oxygen, while others do not.
- Moisture: Water activity level must be sufficient for growth.
Key Bacteria
- Salmonella: Common in raw poultry, eggs.
- Campylobacter: Often found in undercooked meat.
- Enterohaemorrhagic Escherichia Coli (E. coli): Linked to undercooked beef.
Key Viruses
- Norovirus: Leading cause of gastroenteritis.
- Hepatitis A: Transmitted through contaminated food.
- Hepatitis E: Similar transmission routes as Hepatitis A.
Key Fungi
- Alternaria: Associated with plant diseases.
- Aspergillus: Can contaminate grains and nuts.
- Candida: Part of normal flora, can cause infections in immunocompromised.
Key Parasites
- Giardia duodenalis: Causes giardiasis, often linked to contaminated water.
- Cryptosporidium parvum: Causes cryptosporidiosis, from waterborne sources.
- Cyclospora cayetanensis: Linked to contaminated produce.
Biological Hazards
-
Big 6 Pathogens: Major foodborne illness-causing organisms are:
- Shigella SPP
- Salmonella Typhi
- Non-Typhonial Salmonella
- E. Coli
- Hepatitis A
- Norovirus
Virus Characteristics
- Carried by humans and animals, requires a host for growth.
- Mutates easily; remains infectious outside the carrier.
- Does not multiply rapidly.
Parasite Characteristics
- Requires a host for survival and reproduction.
- Can cause death of the host.
Fungi Characteristics
- Includes molds and mushrooms.
- Spreads via spores and transmitted through contact.
Bacteria Characteristics
- Ubiquitous and cannot be detected by taste or smell.
- Rapid growth under FAT TOM conditions.
- Prevention involves cleaning, sanitizing, and controlling time and temperature.
Common Symptoms of Foodborne Illnesses
- Symptoms include:
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
Non-Biological Hazards
- Chemical Hazards: Non-food-related substances that can cause health risks.
- Physical Hazards: Inedible objects that can cause harm.
- Allergens: Adverse body reactions to specific food/semi-food substances.
Big Food Allergens
- Major allergens that can trigger reactions include:
- Milk
- Eggs
- Fish
- Shellfish
- Tree nuts
- Peanuts
- Wheat
- Soy
Safe Food Service Practices
- Emphasizing hygiene and proper personal protective equipment (PPE).
- Importance of discipline and knowledge in food handling.
Proper Attire for Food Service
- Required items include:
- Hairnet or Chef's Cap
- No ear accessories
- Spit shield
- Neckerchief
- Apron
- Single-use gloves
- Standard kitchen uniform
- Clogs as appropriate footwear.
Scope of Disease Spread
- Endemic: Disease confined to a small local area.
- Epidemic: Disease spreading within a specific country or region.
- Pandemic: Disease occurring globally, affecting multiple countries.
Biohazard Causes of Foodborne Illnesses
- Major categories include:
- Bacteria
- Viruses
- Fungi
- Parasites
Bacteria Growth Requirements (FAT TOM)
- Acronym representing key growth conditions:
- Food: Nutritional source for bacteria.
- Acid: Bacteria thrive in neutral to low acid environments.
- Temperature: Ideal range is between 41°F - 135°F (5°C - 57°C).
- Time: Bacteria can double in number in as little as 20 minutes.
- Oxygen: Some bacteria need oxygen, while others do not.
- Moisture: Water activity level must be sufficient for growth.
Key Bacteria
- Salmonella: Common in raw poultry, eggs.
- Campylobacter: Often found in undercooked meat.
- Enterohaemorrhagic Escherichia Coli (E. coli): Linked to undercooked beef.
Key Viruses
- Norovirus: Leading cause of gastroenteritis.
- Hepatitis A: Transmitted through contaminated food.
- Hepatitis E: Similar transmission routes as Hepatitis A.
Key Fungi
- Alternaria: Associated with plant diseases.
- Aspergillus: Can contaminate grains and nuts.
- Candida: Part of normal flora, can cause infections in immunocompromised.
Key Parasites
- Giardia duodenalis: Causes giardiasis, often linked to contaminated water.
- Cryptosporidium parvum: Causes cryptosporidiosis, from waterborne sources.
- Cyclospora cayetanensis: Linked to contaminated produce.
Biological Hazards
-
Big 6 Pathogens: Major foodborne illness-causing organisms are:
- Shigella SPP
- Salmonella Typhi
- Non-Typhonial Salmonella
- E. Coli
- Hepatitis A
- Norovirus
Virus Characteristics
- Carried by humans and animals, requires a host for growth.
- Mutates easily; remains infectious outside the carrier.
- Does not multiply rapidly.
Parasite Characteristics
- Requires a host for survival and reproduction.
- Can cause death of the host.
Fungi Characteristics
- Includes molds and mushrooms.
- Spreads via spores and transmitted through contact.
Bacteria Characteristics
- Ubiquitous and cannot be detected by taste or smell.
- Rapid growth under FAT TOM conditions.
- Prevention involves cleaning, sanitizing, and controlling time and temperature.
Common Symptoms of Foodborne Illnesses
- Symptoms include:
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
Non-Biological Hazards
- Chemical Hazards: Non-food-related substances that can cause health risks.
- Physical Hazards: Inedible objects that can cause harm.
- Allergens: Adverse body reactions to specific food/semi-food substances.
Big Food Allergens
- Major allergens that can trigger reactions include:
- Milk
- Eggs
- Fish
- Shellfish
- Tree nuts
- Peanuts
- Wheat
- Soy
Safe Food Service Practices
- Emphasizing hygiene and proper personal protective equipment (PPE).
- Importance of discipline and knowledge in food handling.
Proper Attire for Food Service
- Required items include:
- Hairnet or Chef's Cap
- No ear accessories
- Spit shield
- Neckerchief
- Apron
- Single-use gloves
- Standard kitchen uniform
- Clogs as appropriate footwear.
Scope of Disease Spread
- Endemic: Disease confined to a small local area.
- Epidemic: Disease spreading within a specific country or region.
- Pandemic: Disease occurring globally, affecting multiple countries.
Biohazard Causes of Foodborne Illnesses
- Major categories include:
- Bacteria
- Viruses
- Fungi
- Parasites
Bacteria Growth Requirements (FAT TOM)
- Acronym representing key growth conditions:
- Food: Nutritional source for bacteria.
- Acid: Bacteria thrive in neutral to low acid environments.
- Temperature: Ideal range is between 41°F - 135°F (5°C - 57°C).
- Time: Bacteria can double in number in as little as 20 minutes.
- Oxygen: Some bacteria need oxygen, while others do not.
- Moisture: Water activity level must be sufficient for growth.
Key Bacteria
- Salmonella: Common in raw poultry, eggs.
- Campylobacter: Often found in undercooked meat.
- Enterohaemorrhagic Escherichia Coli (E. coli): Linked to undercooked beef.
Key Viruses
- Norovirus: Leading cause of gastroenteritis.
- Hepatitis A: Transmitted through contaminated food.
- Hepatitis E: Similar transmission routes as Hepatitis A.
Key Fungi
- Alternaria: Associated with plant diseases.
- Aspergillus: Can contaminate grains and nuts.
- Candida: Part of normal flora, can cause infections in immunocompromised.
Key Parasites
- Giardia duodenalis: Causes giardiasis, often linked to contaminated water.
- Cryptosporidium parvum: Causes cryptosporidiosis, from waterborne sources.
- Cyclospora cayetanensis: Linked to contaminated produce.
Biological Hazards
-
Big 6 Pathogens: Major foodborne illness-causing organisms are:
- Shigella SPP
- Salmonella Typhi
- Non-Typhonial Salmonella
- E. Coli
- Hepatitis A
- Norovirus
Virus Characteristics
- Carried by humans and animals, requires a host for growth.
- Mutates easily; remains infectious outside the carrier.
- Does not multiply rapidly.
Parasite Characteristics
- Requires a host for survival and reproduction.
- Can cause death of the host.
Fungi Characteristics
- Includes molds and mushrooms.
- Spreads via spores and transmitted through contact.
Bacteria Characteristics
- Ubiquitous and cannot be detected by taste or smell.
- Rapid growth under FAT TOM conditions.
- Prevention involves cleaning, sanitizing, and controlling time and temperature.
Common Symptoms of Foodborne Illnesses
- Symptoms include:
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
Non-Biological Hazards
- Chemical Hazards: Non-food-related substances that can cause health risks.
- Physical Hazards: Inedible objects that can cause harm.
- Allergens: Adverse body reactions to specific food/semi-food substances.
Big Food Allergens
- Major allergens that can trigger reactions include:
- Milk
- Eggs
- Fish
- Shellfish
- Tree nuts
- Peanuts
- Wheat
- Soy
Safe Food Service Practices
- Emphasizing hygiene and proper personal protective equipment (PPE).
- Importance of discipline and knowledge in food handling.
Proper Attire for Food Service
- Required items include:
- Hairnet or Chef's Cap
- No ear accessories
- Spit shield
- Neckerchief
- Apron
- Single-use gloves
- Standard kitchen uniform
- Clogs as appropriate footwear.
Scope of Disease Spread
- Endemic: Disease confined to a small local area.
- Epidemic: Disease spreading within a specific country or region.
- Pandemic: Disease occurring globally, affecting multiple countries.
Biohazard Causes of Foodborne Illnesses
- Major categories include:
- Bacteria
- Viruses
- Fungi
- Parasites
Bacteria Growth Requirements (FAT TOM)
- Acronym representing key growth conditions:
- Food: Nutritional source for bacteria.
- Acid: Bacteria thrive in neutral to low acid environments.
- Temperature: Ideal range is between 41°F - 135°F (5°C - 57°C).
- Time: Bacteria can double in number in as little as 20 minutes.
- Oxygen: Some bacteria need oxygen, while others do not.
- Moisture: Water activity level must be sufficient for growth.
Key Bacteria
- Salmonella: Common in raw poultry, eggs.
- Campylobacter: Often found in undercooked meat.
- Enterohaemorrhagic Escherichia Coli (E. coli): Linked to undercooked beef.
Key Viruses
- Norovirus: Leading cause of gastroenteritis.
- Hepatitis A: Transmitted through contaminated food.
- Hepatitis E: Similar transmission routes as Hepatitis A.
Key Fungi
- Alternaria: Associated with plant diseases.
- Aspergillus: Can contaminate grains and nuts.
- Candida: Part of normal flora, can cause infections in immunocompromised.
Key Parasites
- Giardia duodenalis: Causes giardiasis, often linked to contaminated water.
- Cryptosporidium parvum: Causes cryptosporidiosis, from waterborne sources.
- Cyclospora cayetanensis: Linked to contaminated produce.
Biological Hazards
-
Big 6 Pathogens: Major foodborne illness-causing organisms are:
- Shigella SPP
- Salmonella Typhi
- Non-Typhonial Salmonella
- E. Coli
- Hepatitis A
- Norovirus
Virus Characteristics
- Carried by humans and animals, requires a host for growth.
- Mutates easily; remains infectious outside the carrier.
- Does not multiply rapidly.
Parasite Characteristics
- Requires a host for survival and reproduction.
- Can cause death of the host.
Fungi Characteristics
- Includes molds and mushrooms.
- Spreads via spores and transmitted through contact.
Bacteria Characteristics
- Ubiquitous and cannot be detected by taste or smell.
- Rapid growth under FAT TOM conditions.
- Prevention involves cleaning, sanitizing, and controlling time and temperature.
Common Symptoms of Foodborne Illnesses
- Symptoms include:
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
Non-Biological Hazards
- Chemical Hazards: Non-food-related substances that can cause health risks.
- Physical Hazards: Inedible objects that can cause harm.
- Allergens: Adverse body reactions to specific food/semi-food substances.
Big Food Allergens
- Major allergens that can trigger reactions include:
- Milk
- Eggs
- Fish
- Shellfish
- Tree nuts
- Peanuts
- Wheat
- Soy
Safe Food Service Practices
- Emphasizing hygiene and proper personal protective equipment (PPE).
- Importance of discipline and knowledge in food handling.
Proper Attire for Food Service
- Required items include:
- Hairnet or Chef's Cap
- No ear accessories
- Spit shield
- Neckerchief
- Apron
- Single-use gloves
- Standard kitchen uniform
- Clogs as appropriate footwear.
Scope of Disease Spread
- Endemic: Disease confined to a small local area.
- Epidemic: Disease spreading within a specific country or region.
- Pandemic: Disease occurring globally, affecting multiple countries.
Biohazard Causes of Foodborne Illnesses
- Major categories include:
- Bacteria
- Viruses
- Fungi
- Parasites
Bacteria Growth Requirements (FAT TOM)
- Acronym representing key growth conditions:
- Food: Nutritional source for bacteria.
- Acid: Bacteria thrive in neutral to low acid environments.
- Temperature: Ideal range is between 41°F - 135°F (5°C - 57°C).
- Time: Bacteria can double in number in as little as 20 minutes.
- Oxygen: Some bacteria need oxygen, while others do not.
- Moisture: Water activity level must be sufficient for growth.
Key Bacteria
- Salmonella: Common in raw poultry, eggs.
- Campylobacter: Often found in undercooked meat.
- Enterohaemorrhagic Escherichia Coli (E. coli): Linked to undercooked beef.
Key Viruses
- Norovirus: Leading cause of gastroenteritis.
- Hepatitis A: Transmitted through contaminated food.
- Hepatitis E: Similar transmission routes as Hepatitis A.
Key Fungi
- Alternaria: Associated with plant diseases.
- Aspergillus: Can contaminate grains and nuts.
- Candida: Part of normal flora, can cause infections in immunocompromised.
Key Parasites
- Giardia duodenalis: Causes giardiasis, often linked to contaminated water.
- Cryptosporidium parvum: Causes cryptosporidiosis, from waterborne sources.
- Cyclospora cayetanensis: Linked to contaminated produce.
Biological Hazards
-
Big 6 Pathogens: Major foodborne illness-causing organisms are:
- Shigella SPP
- Salmonella Typhi
- Non-Typhonial Salmonella
- E. Coli
- Hepatitis A
- Norovirus
Virus Characteristics
- Carried by humans and animals, requires a host for growth.
- Mutates easily; remains infectious outside the carrier.
- Does not multiply rapidly.
Parasite Characteristics
- Requires a host for survival and reproduction.
- Can cause death of the host.
Fungi Characteristics
- Includes molds and mushrooms.
- Spreads via spores and transmitted through contact.
Bacteria Characteristics
- Ubiquitous and cannot be detected by taste or smell.
- Rapid growth under FAT TOM conditions.
- Prevention involves cleaning, sanitizing, and controlling time and temperature.
Common Symptoms of Foodborne Illnesses
- Symptoms include:
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
Non-Biological Hazards
- Chemical Hazards: Non-food-related substances that can cause health risks.
- Physical Hazards: Inedible objects that can cause harm.
- Allergens: Adverse body reactions to specific food/semi-food substances.
Big Food Allergens
- Major allergens that can trigger reactions include:
- Milk
- Eggs
- Fish
- Shellfish
- Tree nuts
- Peanuts
- Wheat
- Soy
Safe Food Service Practices
- Emphasizing hygiene and proper personal protective equipment (PPE).
- Importance of discipline and knowledge in food handling.
Proper Attire for Food Service
- Required items include:
- Hairnet or Chef's Cap
- No ear accessories
- Spit shield
- Neckerchief
- Apron
- Single-use gloves
- Standard kitchen uniform
- Clogs as appropriate footwear.
Scope of Disease Spread
- Endemic: Disease confined to a small local area.
- Epidemic: Disease spreading within a specific country or region.
- Pandemic: Disease occurring globally, affecting multiple countries.
Biohazard Causes of Foodborne Illnesses
- Major categories include:
- Bacteria
- Viruses
- Fungi
- Parasites
Bacteria Growth Requirements (FAT TOM)
- Acronym representing key growth conditions:
- Food: Nutritional source for bacteria.
- Acid: Bacteria thrive in neutral to low acid environments.
- Temperature: Ideal range is between 41°F - 135°F (5°C - 57°C).
- Time: Bacteria can double in number in as little as 20 minutes.
- Oxygen: Some bacteria need oxygen, while others do not.
- Moisture: Water activity level must be sufficient for growth.
Key Bacteria
- Salmonella: Common in raw poultry, eggs.
- Campylobacter: Often found in undercooked meat.
- Enterohaemorrhagic Escherichia Coli (E. coli): Linked to undercooked beef.
Key Viruses
- Norovirus: Leading cause of gastroenteritis.
- Hepatitis A: Transmitted through contaminated food.
- Hepatitis E: Similar transmission routes as Hepatitis A.
Key Fungi
- Alternaria: Associated with plant diseases.
- Aspergillus: Can contaminate grains and nuts.
- Candida: Part of normal flora, can cause infections in immunocompromised.
Key Parasites
- Giardia duodenalis: Causes giardiasis, often linked to contaminated water.
- Cryptosporidium parvum: Causes cryptosporidiosis, from waterborne sources.
- Cyclospora cayetanensis: Linked to contaminated produce.
Biological Hazards
-
Big 6 Pathogens: Major foodborne illness-causing organisms are:
- Shigella SPP
- Salmonella Typhi
- Non-Typhonial Salmonella
- E. Coli
- Hepatitis A
- Norovirus
Virus Characteristics
- Carried by humans and animals, requires a host for growth.
- Mutates easily; remains infectious outside the carrier.
- Does not multiply rapidly.
Parasite Characteristics
- Requires a host for survival and reproduction.
- Can cause death of the host.
Fungi Characteristics
- Includes molds and mushrooms.
- Spreads via spores and transmitted through contact.
Bacteria Characteristics
- Ubiquitous and cannot be detected by taste or smell.
- Rapid growth under FAT TOM conditions.
- Prevention involves cleaning, sanitizing, and controlling time and temperature.
Common Symptoms of Foodborne Illnesses
- Symptoms include:
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
Non-Biological Hazards
- Chemical Hazards: Non-food-related substances that can cause health risks.
- Physical Hazards: Inedible objects that can cause harm.
- Allergens: Adverse body reactions to specific food/semi-food substances.
Big Food Allergens
- Major allergens that can trigger reactions include:
- Milk
- Eggs
- Fish
- Shellfish
- Tree nuts
- Peanuts
- Wheat
- Soy
Safe Food Service Practices
- Emphasizing hygiene and proper personal protective equipment (PPE).
- Importance of discipline and knowledge in food handling.
Proper Attire for Food Service
- Required items include:
- Hairnet or Chef's Cap
- No ear accessories
- Spit shield
- Neckerchief
- Apron
- Single-use gloves
- Standard kitchen uniform
- Clogs as appropriate footwear.
Scope of Disease Spread
- Endemic: Disease confined to a small local area.
- Epidemic: Disease spreading within a specific country or region.
- Pandemic: Disease occurring globally, affecting multiple countries.
Biohazard Causes of Foodborne Illnesses
- Major categories include:
- Bacteria
- Viruses
- Fungi
- Parasites
Bacteria Growth Requirements (FAT TOM)
- Acronym representing key growth conditions:
- Food: Nutritional source for bacteria.
- Acid: Bacteria thrive in neutral to low acid environments.
- Temperature: Ideal range is between 41°F - 135°F (5°C - 57°C).
- Time: Bacteria can double in number in as little as 20 minutes.
- Oxygen: Some bacteria need oxygen, while others do not.
- Moisture: Water activity level must be sufficient for growth.
Key Bacteria
- Salmonella: Common in raw poultry, eggs.
- Campylobacter: Often found in undercooked meat.
- Enterohaemorrhagic Escherichia Coli (E. coli): Linked to undercooked beef.
Key Viruses
- Norovirus: Leading cause of gastroenteritis.
- Hepatitis A: Transmitted through contaminated food.
- Hepatitis E: Similar transmission routes as Hepatitis A.
Key Fungi
- Alternaria: Associated with plant diseases.
- Aspergillus: Can contaminate grains and nuts.
- Candida: Part of normal flora, can cause infections in immunocompromised.
Key Parasites
- Giardia duodenalis: Causes giardiasis, often linked to contaminated water.
- Cryptosporidium parvum: Causes cryptosporidiosis, from waterborne sources.
- Cyclospora cayetanensis: Linked to contaminated produce.
Biological Hazards
-
Big 6 Pathogens: Major foodborne illness-causing organisms are:
- Shigella SPP
- Salmonella Typhi
- Non-Typhonial Salmonella
- E. Coli
- Hepatitis A
- Norovirus
Virus Characteristics
- Carried by humans and animals, requires a host for growth.
- Mutates easily; remains infectious outside the carrier.
- Does not multiply rapidly.
Parasite Characteristics
- Requires a host for survival and reproduction.
- Can cause death of the host.
Fungi Characteristics
- Includes molds and mushrooms.
- Spreads via spores and transmitted through contact.
Bacteria Characteristics
- Ubiquitous and cannot be detected by taste or smell.
- Rapid growth under FAT TOM conditions.
- Prevention involves cleaning, sanitizing, and controlling time and temperature.
Common Symptoms of Foodborne Illnesses
- Symptoms include:
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
Non-Biological Hazards
- Chemical Hazards: Non-food-related substances that can cause health risks.
- Physical Hazards: Inedible objects that can cause harm.
- Allergens: Adverse body reactions to specific food/semi-food substances.
Big Food Allergens
- Major allergens that can trigger reactions include:
- Milk
- Eggs
- Fish
- Shellfish
- Tree nuts
- Peanuts
- Wheat
- Soy
Safe Food Service Practices
- Emphasizing hygiene and proper personal protective equipment (PPE).
- Importance of discipline and knowledge in food handling.
Proper Attire for Food Service
- Required items include:
- Hairnet or Chef's Cap
- No ear accessories
- Spit shield
- Neckerchief
- Apron
- Single-use gloves
- Standard kitchen uniform
- Clogs as appropriate footwear.
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Description
This quiz explores the concepts of risk management regarding the spread of diseases. It covers various types of disease spread, including endemic, epidemic, and pandemic situations, along with the biohazards linked to foodborne illnesses. You'll also learn about bacterial growth requirements and key pathogens involved in food safety.
