Podcast
Questions and Answers
During the Log Phase, growth is rapid, doubling in numbers every few ______.
During the Log Phase, growth is rapid, doubling in numbers every few ______.
minutes
In the Stationary Phase, the number of new bacteria equals the number of organisms that are ______ off.
In the Stationary Phase, the number of new bacteria equals the number of organisms that are ______ off.
dying
Foodborne Illness is transmitted to people by ______.
Foodborne Illness is transmitted to people by ______.
food
Cross Contamination occurs when microorganisms are transferred from one surface or food to ______.
Cross Contamination occurs when microorganisms are transferred from one surface or food to ______.
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Infection involves eating a living disease-causing ______ along with food.
Infection involves eating a living disease-causing ______ along with food.
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The chance or probability that a person will be harmed or experience an adverse health effect if exposed to a hazard is known as ______.
The chance or probability that a person will be harmed or experience an adverse health effect if exposed to a hazard is known as ______.
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Three types of risk include Business, Non-business, and ______ risk.
Three types of risk include Business, Non-business, and ______ risk.
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Natural disasters fall under the category of ______ causes of business risk.
Natural disasters fall under the category of ______ causes of business risk.
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Potential risks in the hospitality and tourism industry may include safety issues, innovation, natural disasters, and ______ risk.
Potential risks in the hospitality and tourism industry may include safety issues, innovation, natural disasters, and ______ risk.
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The practice of identifying potential risks in advance and taking precautionary steps to reduce the risk is known as ______ management.
The practice of identifying potential risks in advance and taking precautionary steps to reduce the risk is known as ______ management.
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Microorganisms that can cause illnesses are referred to as ______.
Microorganisms that can cause illnesses are referred to as ______.
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The acronym F.A.T.T.O.M. stands for Food, Acidity, Temperature, Time, Oxygen, and ______.
The acronym F.A.T.T.O.M. stands for Food, Acidity, Temperature, Time, Oxygen, and ______.
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In the lag phase of bacterial growth, bacteria exhibit life or no growth as they adjust to their ______.
In the lag phase of bacterial growth, bacteria exhibit life or no growth as they adjust to their ______.
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Study Notes
Understanding Risk
- Risk is the probability of harm or adverse health effects resulting from exposure to a hazard.
Types of Risk
- Business risk involves factors that can impact profitability or operations.
- Non-business risk refers to risks that are not directly tied to a business environment.
- Financial risk pertains to the possibility of losing money on investments.
Causes of Business Risk
- Natural causes include natural disasters like earthquakes and floods.
- Human causes can involve errors, accidents, or negligence.
- Economic causes are influenced by market elements such as recession or inflation.
Potential Risks in Hospitality and Tourism
- Innovation brings cyber security challenges due to technological advancements.
- Safety issues encompass food safety, slips, falls, and other hazards.
- Natural disasters, including extreme weather and disease outbreaks, are increasing due to climate change.
- Reputational risk centers around online reviews and consumer trust in service quality.
Risk Management
- Risk management is the systematic practice of identifying, analyzing, and mitigating potential risks.
Basic Terminologies
- Hygiene relates to maintaining health through cleanliness.
- Microorganisms are tiny living entities not visible to the naked eye.
- Pathogens are specific microorganisms that can cause diseases.
- Foodborne illness is any sickness caused by consuming contaminated food.
- Foodborne hazards can be biological, physical, or chemical.
Types of Microorganisms
- Beneficial microorganisms play a role in food production.
- Harmful microorganisms spoil food and can lead to disease.
Key Factors of Pathogens in Food
- F - Food
- A - Acidity
- T - Temperature
- T - Time
- O - Oxygen
- M - Moisture
Phases of Bacterial Growth
- Lag Phase: Bacteria adjust to their environment, minimal growth.
- Log Phase: Bacteria reproduce rapidly, doubling in numbers.
- Stationary Phase: New bacterial growth balances with dying bacteria.
- Decline Phase: Nutrient depletion and toxic waste lead to rapid die-off.
General Symptoms of Foodborne Illness
- Headache
- Nausea
- Vomiting
- Dehydration
- Abdominal pain
- Diarrhea
- Fatigue
- Fever
Types of Foodborne Illness
- Infection: Consumption of live, disease-causing microorganisms.
- Intoxication: Results from food poisoning due to toxins.
- Toxin-mediated Infection: Harmful microorganisms produce toxins in the body.
Temperature Control in Food Safety
- Time-temperature abuse occurs when food is kept in the Temperature Danger Zone (40°F - 140°F) for over 4 hours.
Cross Contamination
- Cross contamination happens when microorganisms transfer from one source to another:
- Hand to food
- Food to food
- Equipment to food
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Description
This quiz explores the concept of risk, particularly focusing on business, non-business, and financial risks. It also delves into the potential risks faced in the hospitality and tourism industry, including natural disasters, safety issues, and innovation. Test your knowledge on the types and causes of risks and how they impact various sectors.
