Bacteria, viruses, fungi, mold
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| show | Certain viruses, bacteria, parasites, and fungi that can cause illness.
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| show | When food stays out too long at temperatures that are good for pathogen growth.
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| What is foodborne illness? | show 🗑
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| show | 1. Food
2. Acidity
3. Temperature
4. Time
5. Oxygen
6. Moisture
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| show | FAT TOM
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| show | Foods that are sensitive to time and temperature abuse, making conditions favorable for pathogen growth.
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| show | Viruses
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| Viruses can survive cooler and freezer temperatures. True or False? | show 🗑
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| show | True
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| show | True
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| show | Hepatitis A and Norovirus
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| show | Good personal hygiene; specifically handwashing.
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| What foods are most commonly linked with the Hepatitis A Virus? | show 🗑
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| show | Fever (mild).
General weakness.
Nausea.
Abdominal Pain.
Jaundice (appears later).
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| What are the foods most commonly linked with the Norovirus? | show 🗑
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| What are the most common symptoms of Norovirus gastroenteritis? | show 🗑
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| show | Vomiting.
Diarrhea.
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| What symptoms are NOT associated with Norovirus gastroenteritis? | show 🗑
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| show | Keep employees diagnosed with the illness out of the operation. Keep employees who have jaundice out of the operation. Wash hands. Minimize bare-hand contact with ready-to-eat food. Purchase shellfish from approved, reputable suppliers
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| What preventative measures should a Foodservice Operator practice to prevent the spread of the Norovirus? | show 🗑
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| show | Twenty minutes.
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| What two illnesses are caused by the bacteria, Bacillus cereus? | show 🗑
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| What foods are commonly linked with the Bacillus cereus Vomiting illness? | show 🗑
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| show | Nausea. Vomiting.
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| show | Cooked vegetables.
Meat products.
Milk.
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| show | Watery diarrhea. (No vomiting)
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| What is the most important preventative measure to prevent Bacillcus cereus gastroenteritis? | show 🗑
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| When re-heating food, what internal temperature should it reach to destroy the bacillus cereus bacteria? | show 🗑
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| show | True.
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| What illness is caused by the bacteria, Listeria monocytogenes? | show 🗑
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| show | True.
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| What foods are commonly linked with the bacteria Listeria monocytogenes? | show 🗑
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| show | Miscarriage.
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| What are the most common symptoms of Listeriosis in newborns? | show 🗑
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| show | Controlling time and temperature.
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| show | 1. Throw out any out-dated product.
2. Cook raw meat to minimum internal temperatures.
3. Prevent cross contamination.
4. Avoid using unpasteurized dairy products.
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| What illness is caused by the bacteria, Shiga toxin-producing Escherichia coli? | show 🗑
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| show | E. coli.
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| show | Ground beef (raw & undercooked). Contaminated produce.
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| What are the most common symptoms of Hemorrhagic colitis? | show 🗑
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| show | Controlling time and temperature.
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| show | 1. Cook food to minimum internal temperatures.
2. Buy produce from reputable suppliers.
3. Prevent cross-contamination of raw meat & ready-to-eat food.
4. Employees with diarrhea must stay home.
5. Employees with hemorrhagic colitis must stay home.
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| show | Clostridium perfringens gastroenteritis.
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| show | Meat and Poultry.
Dishes made with meat and poultry, such as stews and gravies.
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| show | Diarrhea.
Severe abdominal pain.
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| What is the most important measure to practice to prevent Clostridium perfringens gastroenteritis? | show 🗑
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| show | Cool and reheat food correctly.
Hold food at the right temperatures.
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| What illness is caused by the bacteria, Clostridium botulinum? | show 🗑
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| show | Incorrectly canned food
Reduced oxygen packaged (ROP) food
Temperature-abused vegetables, such as baked potatoes
Untreated garlic & oil mixtures.
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| What are the most common symptoms of Botulism? | show 🗑
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| show | True
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| What is the most important measure to practice to prevent the growth of Clostridium botulinum? | show 🗑
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| show | 1. Hold, cool, and reheat food correctly.
2. Inspect canned food for damage.
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| What illness is caused by the bacteria, Salmonella spp? | show 🗑
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| show | Poultry and eggs.
Dairy products.
Produce.
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| show | Diarrhea.
Abdominal cramps.
Vomiting.
Fever.
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| show | Prevent cross-contamination
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| Name 3 additional prevention measures to prevent spreading Salmonella spp. | show 🗑
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| What illness is caused by the bacteria, Shigella spp? | show 🗑
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| What foods are commonly linked with Shigella spp? | show 🗑
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| What are the most common symptoms of Shigellosis? | show 🗑
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| What is the most important preventative measure to prevent Shigellosis? | show 🗑
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| show | 1. Keep foodhandlers who have diarrhea out of the operation. 2. Keep foodhandlers who have Shigellosis out of the operation. Control flies inside and outside the operation.
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| show | Staphylococcus aureus.
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| show | Staphylococcal gastroenteritis
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| Which foods are commonly linked with Staphylococcus aureus? | show 🗑
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| What are the most common symptoms of Staphyloccal gastroenteritis? | show 🗑
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| What is the most important preventative measure to prevent Staphyloccal gastroenteritis? | show 🗑
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| Name 3 additional preventative measures to prevent the spread of Staphylococcal gastroenteritis. | show 🗑
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| Which illnesses are linked with the bacteria Vibrio vulnificus & Vibrio parahaemolyticus? | show 🗑
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| What food is commonly linked with the bacteria Vibrio vulnificus & Vibrio parahaemolyticus? | show 🗑
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| What are the most common symptoms of Vibrio vulnificus & Vibrio parahaemolyticus? | show 🗑
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| People with chronic illnesses, such as diabetes or cirrhosis, who become ill with Vibrio vulnificus & Vibrio parahaemolyticus are in danger of developing a severe illness that may lead to death. What is the illness? | show 🗑
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| The bacteria Vibrio vulnificus & Vibrio parahaemolyticus grow very rapidly in certain temperatures. What is the temperature range that contributes to rapid growth of the bacteria? | show 🗑
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| show | Purchase oysters from approved, reputable suppliers.
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| What other preventative measure can be taken to prevent Vibrio gastroenteritis & Vibrio parahaemolyticus? | show 🗑
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| Many farm animals carry this bacteria naturally. What is the name of the bacteria? | show 🗑
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| Which bacteria does not need oxygen to grow? | show 🗑
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| Which is a spore-forming bacteria found in soil that can produce two different illnesses? | show 🗑
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| Which bacteria is found in the intestines of cattle and can cause humans to become ill when eaten in only a small amount? | show 🗑
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| show | Listeria monocytogenes
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| show | Clostridium perfringens
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| show | False
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| show | True
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| Parasites can contaminate both food and water. True or False? | show 🗑
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| show | Anisakiasis
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| show | Raw & undercooked fish, including: Herring, cod, halibut, mackerel, & Pacific salmon
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| What are the most common symptoms of Anisakiasis? | show 🗑
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| What is the most effective preventative measure to prevent Anisakiasis? | show 🗑
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| What other 2 preventative measures can be taken to prevent Anisakiasis? | show 🗑
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| The illness Cryptosporidiosis is caused by which parasite? | show 🗑
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| show | Foods grown in, or watered with, contaminated water.
Produce.
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| What are the most common symptoms of Cryptosporidiosis? | show 🗑
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| What is the most effective preventative measure to prevent Cryptosporidiosis? | show 🗑
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| What other 3 preventative measures can be taken to preventCryptosporidiosis? | show 🗑
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| What is the name of the parasite that causes the illness, Giardiasis? | show 🗑
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| Which foods are most commonly linked to Giardiasis? | show 🗑
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| What is the most effective preventative measure to prevent Giardiasis? | show 🗑
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| show | Initially: Fever.
Later: Diarrhea, abdominal cramps, nausea.
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| show | 1. Use properly treated water.
2. Keep foodhandlers with diarrhea out of the operation.
3. Wash hands.
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| show | Cryptosporidium parvum & Giardia duodenalis.
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| Which parasite can be destroyed by cooking fish to a minimum of 145 degrees F for a minimum of 15 seconds? | show 🗑
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| show | True
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| show | True.
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| Molds and yeasts are examples of Fungi. True or False? | show 🗑
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| Cooler or freezer temperatures will kill mold. True or False? | show 🗑
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| Some molds produce toxins. True or False? | show 🗑
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| If hard cheeses, salami, and firm fruits have mold on the exterior, they may still be used if 1 inch of the product is removed cut away. True or False? | show 🗑
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| show | True.
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| Yeasts grow well in acidic food with little moisture. True or False? | show 🗑
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| show | True.
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| show | False. The discoloration or slime is white or pink. It may also bubble.
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| show | True.
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| show | False. Throw out any food that has been spoiled by yeast.
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| show | True.
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| Some fish toxins are a natural part of the fish. True or False? | show 🗑
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| show | True.
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| Some fish toxins are made when fish eat marine algae containing the toxin. True or False? | show 🗑
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| show | False.
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| Shellfish can become contaminated when they eat marine algae that have a toxin. True or False? | show 🗑
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| What fish toxin causes the illness, Scombroid poisoning? | show 🗑
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| show | Tuna, Bonito, Mackerel, Mahi mahi.
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| show | Reddening of the face & neck, sweating, headache, burning or tingling in the mouth or throat; possibly diarrhea & vomiting.
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| show | 1. Buy from approved, reputable suppliers.
2. Prevent time-temperature abuse during storage & preparation.
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| Ciguatera fish poisoning is caused by which fish toxin? | show 🗑
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| show | Barracuda, Grouper, Jacks, & Snaper.
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| show | True.
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| Cooking or freezing will destroy the Ciguatoxin. True or False? | show 🗑
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| What are the most common symptoms of Ciguatera fish poisoning? | show 🗑
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| What is the most important preventative measure to prevent Ciguatera fish poisoning? | show 🗑
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| What Shellfish toxin causes Paralytic shellfish poisoning (PSP)? | show 🗑
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| show | Clams, Mussels, Oysters, Scallops.
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| Saxitoxin is common in colder waters, such as those of the Pacific and New England coasts. True or False? | show 🗑
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| show | Numbness, tingling of the mout, face, arms, & legs, dizziness, nausea, vomiting, &diarrhea.
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| Death from paralyis may result if high levels of the toxin are eaten. True or False? | show 🗑
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| show | Purchase only from an approved, reputable supplier.
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| show | Neurotoxin shellfish poisoning (NSP).
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| show | Clams, mussels, & oysters.
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| Brevetoxin is found in the warmer waters of the west coast of Florida, the Guld of Mexico, and the Carribbean Sea. True or False? | show 🗑
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| show | Tingling & numbness of the lips, tongue, & throat; dizziness, reversal of hot & cold sensations, vomiting, diarrhea.
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| Some types of shellfish can become contaminated with Brevetoxin as they filter toxic algae from the water. True or False? | show 🗑
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| show | Purchase only from an approved, reputable supplier.
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| What shellfish toxin produces Amnesic shellfish poisoning (ASP)? | show 🗑
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| Cooking or freezing will destroy Domoic acid. True or False? | show 🗑
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| Which foods are commonly linked with Domoic acid? | show 🗑
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| Domoic acid is found in the shellfish in the coastal waters of the Pacific Northweat and the East coast of Canada. True or False? | show 🗑
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| show | Initially: vomiting, diarrhea & abdominal pain. Possibly later: confusion, memory loss, disorientation, seizure, & coma.
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| show | Purchase only from an approved, reputable supplier.
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