Contaminants can come from many places. Pick the answer that best describes the places where contaminants can be found, The animals we use for food, air, contaminated water and dirt, chemicals used in the operation, All of these, The FDA has singled out 6 bacteria and viruses known as the Big Six that are highly contagious and can cause severe illness. Find the Big Six:, Norovirus, Hepatitus B, Shiga toxin-producing E-coli, Nontyphoidal Salmonella, Salmonella Typhi and Shigella spp., Shigella, Salmonella Typhi, Nontyphoidal Salmonella, Shiga toxin-producing e-coli, Hepatitis A, Norovirus, Norovirus, Colds, Shigella spp, Hepatitis A, Salmonella Typhi, Fever, Nausea, Cramps, Fever, Vomiting, Diarrhea, Sore throat, F.A.T.T.O.M. refers to what? , The conditions for Bacteria to Grow, The conditions for Bacteria and Viruses to grown, Bacteria grow rapidly between these temperatures: , 40 F and 135 F, 70 F and 125 F, 41 F and 125 F, 41 F and 135 F, Bacteria grow even MORE rapidly between these temperatures: , 41 F and 125 F, 70 F and 125 F, 41 F and 70 F, 40 F and 125 F, As a manager, you must know the foods linked to Salmonella Typhi are: , poultry and eggs, meat, ready-to-eat food and beverages, ground beef, As a manager, you must recognize the foods linked to Shiga Toxin producing e-coli are:, Poultry and eggs, meat, milk and dairy products, and Produce , Beverages, Ground beef (raw and undercooked) and contaminated produce, food that has made contact with contaminated water, such as produce, You must recognize the foods linked with Norovirus. These foods are: , Ready-too eat food and Shellfish from contaminated water, Ready-to-eat food and tomatoes, Fruit and Salads, Shellfish from contaminated water and Crustaceans, Fungi includes...., yeasts, molds and fruit, yeasts, molds and spores, yeasts, molds and mushrooms, yeasts, molds and some vegetables, Symptoms of a customer experiencing exposure to a CHEMICAL contaminant might be: , runny nose and swollen face, vomiting and diarrhea, vomiting and runny nose, flu-like symptoms, A.L.E.R.T. stands for , Alert, Look, Employees, Reports and Threat, Alice, Look, Employees, Rotten and Threat, Assure, Look, Employees, Reports and Threat, Alert, Look Employees, Reports and Threat, The FDA has identified 2 viruses that are highly contagious and can cause severe illness. these are , Hepatitis A and Norovirus, Norovirus B and Hepatitis C, Norovirus and Hepatitis D , Hepatitis A and Hepatitis B, Viruses are carried by human beings and animals and do not grow in food., True, False, The "O" in F.A.T.T.O.M. stands for ______________, OTHER water activity, OXYGEN , Oral - Fecal route, ORIGIN of toxins, Chemicals for cleaning and sanitizing must be stored away from: , prep areas and food storage areas, food, All of these, food contact surfaces, Salmonella Typi lives only in______________, Humans, Meat and Poultry, Poultry only, Fruits and Vegetables, Shiga Toxin producing e-coli can be found in___________________, flies that land on feces, vomit, The intestines of cattle, Food that makes contact with contaminated water, If an employee has Norovirus, you must , RESTRICT them from the operation., EXCLUDE them from the operation., If an employee has Hepatitis A, you must , RESTRICT them from the operation., EXCLUDE them from the operation., As a food safety manager you must recognize the symptoms of a foodborne illness. They are: , diarrhea, vomiting and sneezing, Abdominal cramps, shortness of breath and sneezing, diarrhea, vomiting, fever and coughing, Jaundice, abdominal cramps, nausea, fever, vomiting and diarrhea, Bacteria needs 6 conditions to grow. They are: , Food, Acidity, Temperature, Time, Oxygen and Many contaminants, Food, Acidity, Temperature, Time, Oxygen and Moisture, To control F.A.T.T.O.M. conditions, as a manager you must control............., Bacteria and Viruses, employee Hygiene and health, Time and Temperature, Flies in the kitchen that spread disease, Washing hands well is a prevention measure for ________________ and _______________., Salmonella Typhi and Shigella spp., Shiga toxin producing e-Coli and Salmonella Typhi, Nontyphoidal Salmonella and Parasites, Salmonella Typhi and Hepatitis A, Viruses are not destroyed by normal cooking, True, False, People are most likely to get viruses from ...., food, water, or any contaminated surfaces, flies, dirty hands and feces.

CHAPTER 2

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