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Viruses which cause food-born illness is called?

Ans. Enteric viruses

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What should be the immediate treatment for anaphylaxis?
Ans.: Epinephrine auto-injector. Epinephrine reverses the symptoms of anaphylaxis and helps in breathing in particular. After this treatment, the person must be transferred to hospital

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cooling food too slowly is a cause of illness
TRUE

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food borne illness caused by protozoa is Giardiases.

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Microorganisms which are good for health.
a) Yeast ( for bread and alcohol)
b)Acidophilus and Lacto-bacilli ( digest food)
c)Mould ( ripen and flavour cheese for
example blue cheese)

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Which among the following is considered as a high-risk food while conducting hazard analysis?

A.    Raw meat

B.    Raw fish

C.    Raw vegetables for salad preparation

D.    Milk received at processing unit

Ans: C.            Raw vegetables for salad preparation

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What are the 5 major food borne illness?

Ans: Norovirus, Salmonella, Clostridium Perfringens, Campylobacter, Staphylococcus aureus.

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What are food borne illness caused by protozoa?
ans: 1. Giardiases
2. Cryptosporidiosis
(both spread through contaminated water)

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Food-borne rod shaped bacteria that causes dysenteries in humans
Ans: Shigella

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Food-borne illness caused by Cryptosporidium

Ans: Cryptosporidiosis

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A water soluble synthetic yellow dye used as food colouring.

Ans: Tartrazine (FD&C Yellow 5

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Hormone used to treat anphylaxis.

Ans: Epinephrine

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In which of the following ways Allergen Contamination can occur?
1. Not identifying all ingredients in food received from a supplier.
2. Using misleading names for foods or ingredients.
3.Touching different types of food without handwashing in between.
4. Contaminating (adulteration) of food, whether on purpose or by accident.
Answer: All of the above

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What are the most common chemical hazards found in food?
Answer: Artificial colors, chemical additives, Insecticides and antibiotics.

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Which stage put food in danger zone: preparation, cooking, cooling and reheating?
Ans- All of above

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Harsimrat kaur

What are the carriers of campylobacter?

Ans. Birds, rodents , untreated water , pets

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unwrapped meat stored in shelves containing cadmium will prevent food contamination
ans:false

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What are the most common causes of a Salmonellosis outbreak?

A: Inadequate refrigeration & holding foods at the danger zone temperature

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What are the three levels at which the food service industry is regulated?

Ans.: Federal, Provincial and Municipal

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Please double click anywhere on the padlet to enter.
Re
Re
Clostridium perfringens
Clostridium perfringens

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What species of bacteria can be easily found in high protein or starch-like foods, and can cause food borne intoxication?

A: Clostridium perfringens

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Harsimrat kaur

A substance added to food can cause allergy to the person but is most commonly added to increase the food shelf life and impart colour to food. Identify the substance.

Ans Sulphites

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What is the name of a single celled fungi that may occur on the surface of sweet foods, especially liquids.  Also a commercial leavening agent containing yeast cells; used to raise the dough in making bread and to ferment beer or whiskey?

Answer :Yeast

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The correct temperatures to store frozen refrigerated food.
All foods being held cold for service must be held at 4 c  (40 F) or lower at all times.
This is the same temperature they would ve in refrigerator.

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______________ is a poisoning caused by eating food containing a toxin made by a spore-forming anaerobic bacterium. Its symptoms are nausea, vomiting, trouble seeing, muscle weakness
and tiredness. It can be fatal.
Ans: Botulism

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A recording thermometer chart shall have the following information noted thereon:
1. The date of operation.
2. The number of the pasteurizer, if more than one is in use, to which the recorder was attached.
3. The temperature of the indicating thermometer at some time corresponding with a marked point in the
holding period.
4. The name of product being pasteurized.
5. The signature of the operator.

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Food can transmit pathogens which can result in the illness or death of a person or other animals.
True.

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The dangers of physical hazards in food:

These objects (dirt, hair, broken glass, nails, staples, bits of metal or any other object that accidentally gets into food) can cause anything from a small cut to possible choking.

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How to safely hold food at hot temperatures? E.g. Food held in a buffet

-Food must be held at 60°C or higher at all times.

-Use of thermometer to monitor temperatures regularly during the holding time and record them.

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How to cool food safely by minimizing time in the danger zone?

There are 2 steps:

Within 2 hours: temperature should drop from 60°C to 20°C

Within next 4 hours: temperature should drop from 20°C to 4°C or less.

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Amanjyotkaur S. Banwayat.                                     

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Amanjyotkaur S. Banwayat.                                     

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Physical Hazards occur in low probability but causes high severity

TRUE

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Which of the following issue is not covered by the Municipal by-laws for food premises?
a. Garbage control
b. Carbon footprint
c. Sewage disposal
d. Building standards
Ans b. Carbon footprint

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Which is not an impact of foodborne illness on people and businesses?

a. Medical costs
b. Loss of productivity
c. Lower insurance cost
d. Investigation cost

Answer: C

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When foodborne illness is food poisoning
When something you eat or drink makes you sick, it’s called ‘foodborne illness.’ Foodborne illness used to be called ‘food poisoning,’ but because more foodborne illnesses are caused by infection than poison, this has been changed.

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True or False:
The responsibilities of food premise owners/operators and of food handlers need to know what the regulations and standards are. They also have the responsibility to follow them in order to provide safe food for consumers.
Answer: True

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True or False:

Cooling foods too slowly is a leading cause of foodborne illness.

Answer: True.

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 Tania Celis                               Common symptoms of foodborne illness           

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 Tania Celis                               Common symptoms of foodborne illness           

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Stomach cramps
Diarrhea
Vomiting
Nausea
Fever

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Which bacteria is most commonly found in poultry and meat which is carried by rodents, wild birds, household pets?
A. Campylobacter

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Which bacteria is most commonly found in poultry and meat which is carried by rodents, wild birds, household pets?

Answer. Campylobacter