Risk Management in Disease Spread

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Questions and Answers

What type of disease spread is characterized by a global reach?

  • Pandemic (correct)
  • Localized
  • Endemic
  • Epidemic

Which of the following is NOT a requirement for bacteria growth in the FAT TOM model?

  • Light (correct)
  • Food
  • Moisture
  • Oxygen

Which bacteria is known for causing foodborne illnesses and can be found in contaminated poultry?

  • Salmonella (correct)
  • Giardia
  • Candida
  • Norovirus

Which of the following pathogens can mutate quickly and requires a host to grow?

<p>Virus (D)</p> Signup and view all the answers

What is a common symptom of foodborne illnesses?

<p>Jaundice (D)</p> Signup and view all the answers

Which of the following is considered a non-biological hazard?

<p>Chemical substances (C)</p> Signup and view all the answers

What action should be taken to prevent bacterial growth in food?

<p>Control time and temperature (D)</p> Signup and view all the answers

Which of the following is a big food allergen?

<p>Shellfish (D)</p> Signup and view all the answers

Which pathogen is categorized as a fungus that spreads by spores?

<p>Aspergillus (D)</p> Signup and view all the answers

What is the primary characteristic of an epidemic?

<p>Spreads within a country or region (A)</p> Signup and view all the answers

Which of the following is considered a requirement for bacteria growth as per the FAT TOM model?

<p>Presence of Food (B)</p> Signup and view all the answers

Which of the following pathogens is NOT listed among the Big 6 pathogens?

<p>Listeria monocytogenes (A)</p> Signup and view all the answers

What action is essential for preventing the spread of fungi in food service?

<p>Maintaining proper humidity levels (C)</p> Signup and view all the answers

Which of the following statements about viruses is true?

<p>Require a host to replicate (D)</p> Signup and view all the answers

What food allergen is most likely to cause severe reactions?

<p>Tree nuts (B)</p> Signup and view all the answers

Which of the following is a symptom commonly associated with foodborne illnesses?

<p>Diarrhea (B)</p> Signup and view all the answers

Which of the following describes a key feature of parasites?

<p>Need a host for reproduction (C)</p> Signup and view all the answers

Which method is most effective for controlling bacteria in food preparation?

<p>Proper sanitization of surfaces (B)</p> Signup and view all the answers

Which of the following pathogens is classified as a parasite?

<p>Giardia duodenalis (A)</p> Signup and view all the answers

What is a characteristic of bacteria in food safety?

<p>Cannot be seen, tasted, or smelled (B)</p> Signup and view all the answers

What type of food hazard includes substances that are not food-related?

<p>Chemical hazards (D)</p> Signup and view all the answers

Which of the following is a common symptom associated with foodborne illnesses?

<p>Diarrhea (C)</p> Signup and view all the answers

Which statement accurately describes fungi in food safety?

<p>Fungi reproduce by spores and can spread through contact (C)</p> Signup and view all the answers

Which of the following bacteria is categorized as one of the Big 6 pathogens?

<p>Escherichia Coli (A)</p> Signup and view all the answers

What is a requirement for bacteria growth, according to the FAT TOM acronym?

<p>Adequate oxygen (A)</p> Signup and view all the answers

Which of the following allergens is known to cause severe reactions in individuals?

<p>Milk (B)</p> Signup and view all the answers

Which characteristic defines viruses in relation to hosts?

<p>Require a host for growth (B)</p> Signup and view all the answers

What is one effective method for maintaining safe food service?

<p>Proper hygiene and knowledge in food handling (C)</p> Signup and view all the answers

Which of the following pathogens is considered a bacteria that can lead to foodborne illnesses?

<p>Salmonella (C)</p> Signup and view all the answers

What environmental condition can significantly promote bacterial growth, as specified by the FAT TOM model?

<p>Optimal temperature (D)</p> Signup and view all the answers

Which of the following is not one of the Big 6 pathogens that cause foodborne illnesses?

<p>Giardia duodenalis (D)</p> Signup and view all the answers

In food service, which protective equipment is essential for maintaining proper hygiene?

<p>Apron (B)</p> Signup and view all the answers

What is a common requirement for the survival and reproduction of parasites?

<p>A host (D)</p> Signup and view all the answers

Which of the following allergies is considered a major food allergen?

<p>Peanuts (D)</p> Signup and view all the answers

Which symptom is associated with foodborne illnesses and indicates possible liver involvement?

<p>Jaundice (C)</p> Signup and view all the answers

What characteristic best describes viruses in the context of foodborne illnesses?

<p>They can remain infectious outside the carrier (C)</p> Signup and view all the answers

Which fungi commonly found in food can cause irritation if ingested?

<p>Aspergillus (B)</p> Signup and view all the answers

What is a primary action to take in order to prevent exposure to non-biological hazards?

<p>Using adequate PPE (C)</p> Signup and view all the answers

What describes the scope of an endemic disease?

<p>Spreads in a small local area (B)</p> Signup and view all the answers

Which of the following pathogens is classified as a virus that causes foodborne illness?

<p>Norovirus (D)</p> Signup and view all the answers

Which of the following is NOT a requirement for bacteria growth indicated by the FAT TOM model?

<p>Protein (B)</p> Signup and view all the answers

What is a characteristic of parasites regarding their lifecycle?

<p>Kill their host (B)</p> Signup and view all the answers

Which fungus is commonly associated with food and can cause allergies or irritation?

<p>Candida (C)</p> Signup and view all the answers

What is a major symptom that indicates a potential foodborne illness?

<p>Abdominal cramps (A)</p> Signup and view all the answers

Which of the following practices is essential for maintaining safe food service?

<p>Proper hygiene (C)</p> Signup and view all the answers

Which of the following accurately describes the transmission method of fungi?

<p>Spread by spores (A)</p> Signup and view all the answers

Which of the following is considered a chemical hazard in food safety?

<p>Cleaning detergents (C)</p> Signup and view all the answers

What is the primary role of proper PPE in food handling?

<p>Preventing cross-contamination (D)</p> Signup and view all the answers

Match the types of disease spread with their descriptions:

<p>Endemic = Spreads in a small local area Epidemic = Spreads within a country or region Pandemic = Spreads globally</p> Signup and view all the answers

Match the following causes of foodborne illnesses with their types:

<p>Bacteria = Be a Virus = Very Fungi = Fun Parasites = Person</p> Signup and view all the answers

Match the requirements for bacteria growth (FAT TOM) with their descriptions:

<p>Food = Necessary nutrient source Acid = Influences bacterial growth Temperature = Optimal for rapid growth Moisture = Essential for bacteria survival</p> Signup and view all the answers

Match the following pathogens with their classifications:

<p>Salmonella = Bacteria Norovirus = Virus Candida = Fungus Giardia = Parasite</p> Signup and view all the answers

Match the Big 6 pathogens with their names:

<p>Shigella SPP = Bacteria Salmonella Typhi = Bacteria Norovirus = Virus Hepatitis A = Virus</p> Signup and view all the answers

Match the characteristics with the respective pathogens:

<p>Virus = Needs a host to grow Parasite = Kill the host Fungi = Spreads by spores Bacteria = Grows rapidly when FAT TOM is met</p> Signup and view all the answers

Match the common symptoms of foodborne illnesses with their descriptions:

<p>Diarrhea = Frequent bowel movements Vomiting = Forceful expulsion from the stomach Jaundice = Yellowing of the skin Abdominal cramps = Pain in the stomach area</p> Signup and view all the answers

Match the types of food allergies with their examples:

<p>Milk = Dairy allergy Peanuts = Nut allergy Fish = Seafood allergy Wheat = Gluten allergy</p> Signup and view all the answers

Match the descriptions of biological hazards with their types:

<p>Chemical = Substances that are not food related Physical = Non-edible physical matter Allergies = Negative bodily reactions Biological = Pathogens affecting food safety</p> Signup and view all the answers

An epidemic spreads within a country or region.

<p>True (A)</p> Signup and view all the answers

Viruses can grow independently without a host.

<p>False (B)</p> Signup and view all the answers

Parasites can multiply outside their host.

<p>False (B)</p> Signup and view all the answers

Fungi in food service can be transmitted through spores.

<p>True (A)</p> Signup and view all the answers

Diarrhea is a common symptom of foodborne illnesses.

<p>True (A)</p> Signup and view all the answers

Non-biological hazards include harmful substances related to food.

<p>False (B)</p> Signup and view all the answers

The Big 6 pathogens include Norovirus and Salmonella Typhi.

<p>True (A)</p> Signup and view all the answers

Bacteria require a considerable amount of oxygen to grow.

<p>False (B)</p> Signup and view all the answers

Chemical hazards in food safety pertain to edible substances.

<p>False (B)</p> Signup and view all the answers

Proper hygiene and discipline are essential for safe food service.

<p>True (A)</p> Signup and view all the answers

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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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