All pathogens need oxygen to grow
The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.
Salmonella Typhi is commonly linked with ground beef.
Parasites are commonly associated with seafood.
Which pathogen is linked with which food. Hepatitis A
Beverages
Eggs and poultry
Meat
Fish
Shellfish
Ready-to-eat food
Produce
Rice/grains
Milk/dairy products
Contaminated water
Which pathogen is linked with which food. Norovirus
Which pathogen is linked with which food. Salmonella Typhi
Eggs and Poultry
FIsh
Which pathogen is linked with which food. Shigella spp.
Which pathogen is linked with which food. Shiga toxin-producing Escherichia coli
Which pathogen is linked with which food. Nontyphoidal Salmonella
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
How does most contamination of food happen?
Through contaminated water
When contaminants are airborne
When people cause the contamination
Through the use of contaminated animal products
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature.
Prevent cross-contamination.
Practice good personal hygiene.
Practice good cleaning and sanitizing.
What is the most important way to prevent a foodborne illness from viruses?
Parasites are commonly linked with what type of food?
Rice
Poultry
Seafood
Canned food
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Parasites
Allergic reaction
Biological toxins
Chemical contamination
How should chemicals be stored to prevent chemical contamination?
Away from prep areas
On the floor between uses
On the work surface of prep tables
With food supplies below prep tables
To prevent the deliberate contamination of food, a manager should know
when to register with the EPA.
how to fill out an incident report.
where to find Safety Data Sheets in the operation.
whom to contact about suspicious activity.
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order.
Cook food to the appropriate minimum internal temperature.
Store cold food at 41ºF (5ºC) or lower.
Label chemical containers correctly.
What step should be taken if a manager suspects a foodborne-illness outbreak?
Reheat the suspected product to safe temperatures.
Provide as little information as possible to the regulatory authority.
Deny that the operation has anything to do with the foodborne-illness outbreak.
Set aside the suspected product and label it with “do not use” and “do not discard.”
