Forms of Contamination
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| harmful microorganisms are called: | pathogens
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| what are the four types of pathogens that can cause food borne illness | bacteria, viruses, parasites, fungi
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| the "big six" pathogens | shigella spp.
salmonella typhi
nontyphoidal salmonella
e coli
Hepatitis A
norovirus
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| the six most common symptoms of food borne illness | diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
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| what does FATTOM stand for | Food
Acidity
Time
Temperature
Oxygen
Moisture
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| what is the source of salmonella typhi | humans bloodstream/intestinal tract
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| what food is linked with salmonella typhi | ready to eat food
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| what is the source of nontyphoidal salmonella | farm animals
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| what food is linked with nontyphoidal salmonella | poultry, eggs, meat, miilk, dairy, produce
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| what is the source of shigella spp. | feces of humans with the illness
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| what food is linked with shigella spp | food that is easily contaminated by hands
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| what is the source of ecoli | intestines of cattle
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| what food is linked with ecoli | ground beef, contaminated produce
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| what is the source of Hepatitis A | feces of humans infected with it
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| what food is linked with Hepatitis A | ready to eat food, shellfish from contaminated water
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| what is the source of Norovirus | human feces
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| what food is linked with Norovirus | ready to eat food, shellfish from contaminated water
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| what is the acronym that correlates with the delibrate contamination of food | ALERT
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| what does the acronym ALERT stand for | Assure, Look, Employees, Report, Threat
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| steps to responding to a food borne ilness outbreak | gather info, notify authorities, segregate product, document info, identify staff, review procedures
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| what are the big nine food allergens | milk, soy, eggs, tree nuts, peanuts, fish, shellfish, sesame, wheat
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| what is cross contact? | when allergens are transferred from one food/surfaces to the food of a customer
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| how does most contamination of food happen? | people
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| what is the most important way to prevent illness from bacteria | control time and temperature
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| what is the most important way to prevent illness from viruses | practice good personal hygiene
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| parasites are commonly linked with what food? | seafood
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| a guest had a reversal of hot and cold sensations after eating seafood. what most likely caused the illness? | biological toxins
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