When can people contaminate food?

they don’t wash their hands after using the restroom, they are in contact with a person who is ill, they sneeze or vomit onto food or food contact surfaces, they touch dirty food-contact surfaces and equipment and then touch food.

What are the 3 biological contaminations?

Microorganism, pathogen, toxin.

What are the 4 pathogens?

Bacteria, viruses, parasites, fungi.

What are common symptoms of Foodborne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice (yellowing of skin and eyes).

Which ways can bacteria not be detected?

Cannot be seen, smelled, or tasted.

How can we prevent bacteria?

Controlling the time and temperature.

Where does bacteria grow best?

Bacteria grow best in food that contains little or no acid.

What temperature is known as the temperature danger zone ?

41˚F and 135˚F (5˚C and 57˚C).

What three types of bacteria that cause severe illness and are highly contagious.

Salmonella Typhi, Shigella spp, Enterohemorrhagic and shiga toxin-producing Escherichia coli

How can we prevent Salmonella Typhi bacteria?

Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation, washing hands, ook food to minimum internal temperatures.

How can we prevent Shigella spp. bacteria?

Exclude food handlers diagnosed with an illness caused by Shigella spp. from the operation. Exclude food handlers who have diarrhea from the operation. Wash hands. Control flies inside and outside the operation.

How can we prevent Enterohemorrhagic and shiga toxin-producing Escherichia coli. bacteria?

Exclude food handlers who have diarrhea or have been diagnosed with a disease from the bacteria. Purchases produce from approved reputable suppliers. Prevent cross-contamination between raw meat and ready-to-eat food.

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Serv Safe Chapter 2.

Forms of Contamination.

Question	Answer
When can people contaminate food?	they don’t wash their hands after using the restroom, they are in contact with a person who is ill, they sneeze or vomit onto food or food contact surfaces, they touch dirty food-contact surfaces and equipment and then touch food.
What are the 3 biological contaminations?	Microorganism, pathogen, toxin.
What are the 4 pathogens?	Bacteria, viruses, parasites, fungi.
What are common symptoms of Foodborne illness?	Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice (yellowing of skin and eyes).
Where can bacteria be found?	Everywhere.
Which ways can bacteria not be detected?	Cannot be seen, smelled, or tasted.
How can we prevent bacteria?	Controlling the time and temperature.
What do most bacteria need to survive?	Nutrients.
Where does bacteria grow best?	Bacteria grow best in food that contains little or no acid.
What temperature is known as the temperature danger zone ?	41˚F and 135˚F (5˚C and 57˚C).
What three types of bacteria that cause severe illness and are highly contagious.	Salmonella Typhi, Shigella spp, Enterohemorrhagic and shiga toxin-producing Escherichia coli
How can we prevent Salmonella Typhi bacteria?	Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation, washing hands, ook food to minimum internal temperatures.
How can we prevent Shigella spp. bacteria?	Exclude food handlers diagnosed with an illness caused by Shigella spp. from the operation. Exclude food handlers who have diarrhea from the operation. Wash hands. Control flies inside and outside the operation.
How can we prevent Enterohemorrhagic and shiga toxin-producing Escherichia coli. bacteria?	Exclude food handlers who have diarrhea or have been diagnosed with a disease from the bacteria. Purchases produce from approved reputable suppliers. Prevent cross-contamination between raw meat and ready-to-eat food.

Created by: luisparedes

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