it can incapacitate large numbers of personnel in a short period of times in which toxins or poisons produced by bacterial growth, certain foods are inherently or naturally poisonous is call
what are the three basic types of food-borne illnesses?
natural or chemical food poisoning, food intoxication and food infection
what is the caused of natural or chemical food poisoning?
caused by man's carelessness, indifference or ignorance
the food in its "natural state" contains elements poisonous to humans is called
natural food poisoning
list what are chemical food poisoning
antimony, cadmium, cyanide, zinc lead and arsenic, fluoride and methyl chloride poisoning
this poisoning is caused by food been cooked in poorly coated or chipped enameled cooking utensils
this poisoning is caused if chilled acid foods or drinks are stored in cadmium-plated metal containers
this poisoning is caused by silverware not properly washed and sanitized after detarnishing
this poisoning in food is rare but it is caused by acid foods are cooked in galvanized iron kettles
this poisoning is when its used to spray vegetables may cause these foods to become poisonous
lead and arsenic poisoning
this poisoning is caused by sodium fluoride, a substance used to get rid of cockroaches
this poisoning is caused by leaking mechanical refrigerators
methyl chloride poisoning
this type of illness is caused by toxins
this germ is found particularly in the hair, in the throat, in pimples on the skin, infected buts, boils is called
list some food intoxication
staphylococcus, E Coli, and Botulism
what do you call when these bacterias are large and diverse, although most strains are harmless, others can make you sick is also can cause disease by making a toxin called shiga toxin
E Coli (escherichia coli)
organisms are found in the soil and gain access to food through contact with soil, dust and possibly water is called
this type of food illness is caused by microorganisms such as the salmonella, shigella and clostridium species and streptococcus, bacillus and typhoid fever bacteria is called
this bacteria are transmitted by foods, usually from undercooked or semi-cooked raw foods found in raw salad/green, thoroughly microwaved foods, undercooked poultry and uninspected meats, and eggs that are eaten raw or undercooked is called
it is transmitted by contaminated milk and by certain other foods, including meats, meat products and dressings. Floor dust is one of the modes of transmission is called
it is transmitted by milk, shellfish, or water supplies that have become polluted with the urine or feces of a person harboring the organism of this disease is called
it is transmitted by contaminated foods or water, by human carriers, or by flies, this disease are found in the bowel discharge of infected person.
it is often characterized by skin yellowing and other signs of liver injury are sometimes present, it's highly contagious by drinking water or unsanitary conditions and flies or other biting insects may transmit the infectious material is call
these parasite sometimes enter the body in food and produce infections, some of these forms of animal life are one-celled, is called
this dysentery one-celled animal the amoeba is transmitted by foods served cold and moist, such as celery, lettuce, other fresh vegetables or fresh berries is called
all fresh pork products must be cooked to an internal temperature of 165 degrees for 15 seconds to kill what worm?
this tapeworm is transmitted by infected beef that has not been cooked long enough to kill the encysted larvae is called
beef tapeworm infection
this tapeworm is transmitted by infected fish that not been thoroughly cooked is called
fish tapeworm infection
bacterias are classified by their shapes; what do you call a round, rod, and spiral shaped bacterias?
all personnel must repeat medical tests when away from duty for how many days?
30 or more days
what is the minimum hours received for initial training and annual refresher training in foodservice sanitation principles?
4 hours for initial training and refresher training
who conducts sanitation training for all foodservice?
environmental health officer, preventive medicine technicians or any E-5 and above
instructors who conducts sanitation must recertified every _ to be authorized to sign the foodservice training certificate.
what are the 4 factors of food-borne disease outbreaks?
1. preparation of food too far in advance
2. poor refrigeration
3. careless handling of food
4. failure of personnel to follow good person hygiene habits
all fresh pork roast products must be cooked to what internal temperature for how long?
165 degrees for 15 seconds
poultry must be cooked to what internal temperature for how long?
165 degrees for 15 seconds
Roast shall be cooked to an internal temperature of
145 degrees for 4 minutes
ground meats shall be cooked to an internal temperature of
155 degrees for 15 seconds
steaks, pork chops, seafood and eggs should be cooked to an internal temperature of
145 degrees for 15 seconds
protein foods that are not served immediately after they are cooked should be chilled to what temperature? or held at what temperature?
chilled to 41 degrees or lower (not fronzen) or held at 135 degrees
cooked protein foods that have been held at these temperatures for 4 hours are considered unfit for consumption
what is the holding temperature on the serving line for hot foods?
maintained above 135 degrees
what is the holding temperature if serving salad, potato salad combination and hams plates by setting them on ice or refrigerated salad bar units maintained at what temperature?
what are 2 ways to thaw frozen meats?
in the refrigerator or cold running water
what temperature should dairy be delivered in?
product should be delivered at 45 degrees or less
how far should garbage storage areas or enclosures should bot be located within how many feet?
BUMED stands for
Bureau of medicine
a chemical agent is defined as a
solid, liquid, or gas that produces lethal or damaging effects on man, animals, plants or material that produces a screening or signaling smoke