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What is a foodborne illness? When is an illness an outbreak?
Describe 7 challenges to food safety.
What does a foodborne illness cost a restuarant (8)?
What does a foodborne illness cost its victims? (3)
Describe the 3 main contaminants.
What is a pathogen?
What are the 5 most common food handling mistakes?
What is TCS food? List the 12.
What 3 populations are at high risk for food borne illness?
Describe the FDA's role in food safety?
Describe 3 other agencies that play a role in food safety besides FDA.
What do state and local authorities do for food safety?
What is the big six and who are they?
What are the 6 most common syptoms of FBI?
What are 4 characteristics of bacteria that cause FBI?
What is FAT TOM?
Describe salmonella typhi.
Describe Nontyphoidal salmonella.
Describe Shigella spp.
Describe shiga toxin-producting Escherichia coli or E. coli.
What are 3 commo characteristics for viruses? Which does the FDA consider to be major?
Describe hepatitis A.
Describe norovirus.
What are 3 basic characteristics of parasites?
What is a fungi?
What are the characteristics, symptoms, and prevention of biological toxins?
What are the sources and symptoms of chemical contaminants?
What are 7 ways to prevent chemical contamination?
What are the sources, symptoms, and prevention of physical contaminants.
What are the 4 groups that contaminate food on purpose?
What is A.L.E.R.T?
What are 7 things a restaurant can do to respond to an outbreak?
What is a food allergen? What are some of the common symptom?
What is the Big Eight?
When placing a special order for a food, describe employee's knowledge to give to customer? (4)
What should kitchen staff do to prevent allergens?
What are 6 ways to avoid cross-contamination w/ allergens?
