Food Purchasing - Exam 1

Front 1

What is considered an outbreak of FBI?

Back 1

incident that involves 2 or more ppl getting a FBI from a common food, confirmed through lab analysis

Front 2

What is considered a case of FBI?

Back 2

1 person involved in an outbreak

Front 3

What costs are associated with outbreaks of FBI?

Back 3

medical care, lost business, lawsuits, loss of income for victims and food service establishment

Front 4

Who is at risk for FBI?

Back 4

elderly, children, pregnant women, ppl with compromised immune systems

Front 5

Who plays a leadership role in the prevention of FBI?

Back 5

the food service manager

Front 6

During the clinton administration, what program was launched in 1997 that included goals and triggered tracking programs for FBI?

Back 6

the National Food Safety Initiative (NFSI)

Front 7

What are the 5 most common risk factors that cause FBI? (CDC)

Back 7

1. purchasing from unsafe sources
2. failing to cook food properly
3. holding food at incorrect temps
4. using contaminated equipment
5. poor personal hygiene

Front 8

What is a hazard?

Back 8

any biological, chemical, or physical property that affects a persons health

Front 9

What are the biological disease-causing pathogens?

Back 9

bacteria, viruses, parasites, and fungi (molds)

Front 10

What is intoxication?

Back 10

illness caused by eating toxins produced by microorganisms

Front 11

What temp is most favorable for the growth of pathogenic bacteria?

Back 11

body temp, about 98

Front 12

What is the danger zone?

Back 12

41-135 F

Front 13

T or F: virsuses and protozoa dont reproduce in foods and only cause infection?

Back 13

T

Front 14

What are potentially hazardous foods?

Back 14

foods that are more likely to cause FBI and favor rapid growth of microorgs

Front 15

How is salmonella transferred to cause infection?

Back 15

the bacteria is found in the intestinal tract of humans and animals and is excreted in feces that can contaminate food and water via poor hygiene and improper food handling.

Front 16

what are the most common foods associated with salmonella?

Back 16

POULTRY, EGGS, beef, pork,

Front 17

How is salmonella killed?

Back 17

proper cooking

Front 18

What are symptoms of salmonella?

Back 18

GI stress, and headache

Front 19

What is the incubation/duration time for salmonella?

Back 19

6-48 hours

Front 20

What foods are commonly linked to Campylobacter jejuni? (C. jejuni)

Back 20

raw milk, clams, undercooked POULTRY, beef, and pork
CROSS CONTAMINATION TOO

Front 21

What foods are commonly associated with E. coli?

Back 21

soft cheeses, undercooked beef, raw shellfish, spinach, lettuce, alfalfa sprouts

Front 22

What are symptoms of E. coli?

Back 22

bloody diarrhea, ("travelers diarrhea"), kidney failure

Front 23

What are primary organisms that cause foodborne infection?

Back 23

salmonella, C. jejuni, pathogenic E. coli, and Listeria monocytogens

Front 24

What are sources of Listeria monocytogens?

Back 24

unpasteurized milk and cheese, cold cuts

Front 25

What are symptoms of Listeria

Back 25

meningitis, spontaneous abortion, encephalitis

Front 26

what is the incubation time for Listeria?

Back 26

12 hours to several days

Front 27

what is the incubation time of E. coli?

Back 27

12-72 hours

Front 28

What are common organisms that cause foodborne intoxication?

Back 28

Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens

Front 29

What foods are associated with Stahpyloccocus aureus?

Back 29

high protein foods like meats, eggs, and milk
**refrigeration

Front 30

Where is Staphyloccocus aureus commonly found?

Back 30

healthy human skin, especially nose, and abundant in pimples

Front 31

How is S. aureus controlled and what technique doesnt work?

Back 31

refrigerated temp control critical! not destroyed in common cooking techniques of food prep

Front 32

what are symptoms of S. aureus? incubation time?

Back 32

diarrhea, nausea
1/2 to 6 hours

Front 33

Where is Clostridium botulinum commonly found?

Back 33

improperly processed, low acid canned foods, potatoes

Front 34

What symptoms are associated with C. botulinum?

Back 34

difficulty speaking, swallowing, or breathing "paralysis"

Front 35

what is the incubation time for C. botulinum?

Back 35

18-36 hours

Front 36

What foods are commonly associated with shigella?

Back 36

cold salads: potato, tuna, shrimp, macaroni

Front 37

What are symptoms of shigella? incubation time?

Back 37

pus or mucus in stools
1-7 days

Front 38

What does FAT TOM stand for?

Back 38

food, acid, time, temp, oxygen, moisture

Front 39

What are the "big eight" that 90% of food allergies caused by

Back 39

milk, eggs, fish, wheat, tree nuts, peanuts, soybeans, crustaceans

Front 40

What are chemical causes of FBI?

Back 40

cleaning and sanitizing products, excessive additives and preservatives, toxic metals

Front 41

What are physical hazards that could cause outbreaks of FBI?

Back 41

material or foreign contaminants that are accidentally introduced into foods

Front 42

What does food safety start with?

Back 42

The menu
* during menu planning the manager decides whether a potential menu item can be prepared and served safely

Front 43

What are internal and external controls of food safety?

Back 43

internal: menus and purchasing contacts
external: law and regulations

Front 44

What regulations have the most direct enforcement?

Back 44

Local regulations

Front 45

What is the food code?

Back 45

not a law or regulation; provides guidance and the latest scientific evidence about preventing FBI. promotes HACCP as best assurance of food safety

Front 46

what is the function of prerequisite programs?

Back 46

defines the practices that food service operations should be following regardless of the food item passing through
foundation for developement of HACCP

Front 47

What are standard operating procedures?

Back 47

standards of measure by which compliance is measure (food code)

Front 48

What is the most important prerequisite program for an effective food safety program?

Back 48

personal hygiene

Front 49

What health and personal hygiene aspects should policies covered?

Back 49

proper attire, hygiene habits, employee illness

Front 50

What is the most important personal hygiene practice in preventing FBI?

Back 50

hand washing

Front 51

what are the guidelines for cooling a hot food?

Back 51

cool within 4 hours: get to 70 in first 2 hours , 70-41 by 4 hours

Front 52

what temp should the fridge be at? freezer? reheated food? dry storage?

Back 52

40 or below
0
165
50-70

Front 53

what are two guidelines for thermometers?

Back 53

calibrated regularly , cleaned and sanitized after each use

Front 54

how does HACCP differ from other food safety programs?

Back 54

its preventative in nature, focuses on entire process of food prep and storage

Front 55

What is considered the flow of food?

Back 55

the route or path food follows through a food service operation

Front 56

What are parts of the flow food takes?

Back 56

receiving, storage, preparation, holding, service, cooling leftovers, and reheating

Front 57

what is the max amount of time food should be in the danger zone?

Back 57

4 hours

Front 58

How should eggs inventory be rotated?

Back 58

FIFO

Front 59

Who originally created HACCP?

Back 59

Pillsbury in cooperation with NASA

Front 60

What agency requires the use of HACCP for funding?

Back 60

The USDA - school nutrition program