Download FNW Unit 2 Study Guide

FNW Unit 2 Study Guide
Name: ___________________________ Date: _____________ Period: ______
HUM-FNW-8: Compare the causes and food at risk for illnesses.
Complete the study guide on your own paper. You will turn it in for a grade the
day of your test. All questions should be answered in complete sentences.
1. Explain what a foodborne illness is? (AKA Foodborne Disease or Food Poisoning)
Infection or intoxication caused by substances that spoil or infect from food or drinking
water to humans. Most contaminates are bacteria, parasites or viruses.
2. What is a food additive? List the five examples of food additives. Any substance that is
added to food and affects the food’s characteristics. EX: Preservatives, Sweeteners,
Flavorings, Artificial and natural colorings and Nutritional Supplements.
3. What is a pathogen? List the four types of pathogens. Any microorganism that is
infectious or toxigenic and cause disease.
4. How many people does it take for an outbreak to occur? 2 or more of a similar case
5. Define Toxin –A poison that is produced by microorganisms carried by fish, or released
by plants.
6. Explain what an at-risk population is and list the at-risk groups for foodborne illnesses.
Any group who is more susceptible to more serious symptoms or side effects from an
illness that the general population.
7. Define Irradiation-A process by which ionizing energy is used to kill pathogens and
other harmful substances in food by causing breaks in the DNA.
8. Explain pasteurization. Who invented it and what is was originally used for.
The process of using heat or irradiation to destroy microorganisms that could cause
disease. Louis Pasteur – wine preservation
9. Explain the Time/Temperature relationship. The higher the temperature the quicker
bacteria inactivate. Higher temp less time or lower temp more time to kill bacteria.
10. Explain what Ultra High Pressure Treatment is and its acronym. Method to kill harmful
bacteria in foods that contain water. Doesn’t use high temperatures or chemical
additives. UHP
11. How long does it take bacteria to grow. 10-12 hours
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FNW Unit 2 Study Guide
Name: ___________________________ Date: _____________ Period: ______
HUM-FNW-8: Compare the causes and food at risk for illnesses.
12. What is the difference between bacteria and bacterium? Bacteria=Plural
Bacterium=singular
13. What is bacteria’s nickname? BAC
14. What are the four C’s? Explain them in detail. CLEAN- washing your hands and using
clean utensils. Using proper sanitary procedures. COMBAT-separate fresh foods with
raw meats, poultry and seafood. Sanitize the cooking area before, during and after food
preparation. COOK-make sure you are cooking foods to correct internal temperature.
CHILL- foods need to be kept cold if they are to be refrigerated. Foods must not sit out
more than 2 hours after being prepared. Store food appropriately before and after you
cook them.
15. Explain cross-contamination and the major problem that causes it. The transfer of
bacteria from food, hands, utensils or food preparation surfaces to a food. A problem
with liquids from raw meats, poultry and seafood.
16. What is a sell by date? Found on perishable food products, do not buy or consume
products after the date has expired.
17. What is the FDA in charge of? What does the FDA stand for? Food, Drugs, Medical
devices, vaccines, blood, biologics, Animal and veterinary drugs, Cosmetics, radiationemitting products and tobacco products. FOOD AND DRUG ADMINISTRATION.
18. How should you correctly thaw your frozen foods? Freezer to fridge or freezer to
microwave.
19. What temperature should your refrigerator and freezer be set on? Fridge=40 degrees
or below and freezer 0 degrees or below.
20. If you’re unsure if a food is safe to eat, what saying should you remember? “When in
Doubt, Throw it Out”
21. What is the proper way to check to see if eggs and meats are done? With the meat
thermometer.
22. What is proper internal temperature for ground meats? 160 degrees F
23. How many cutting boards should you have and why? 2 one for vegetables& fruit and
one for meats. To prevent cross-contamination.
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FNW Unit 2 Study Guide
Name: ___________________________ Date: _____________ Period: ______
HUM-FNW-8: Compare the causes and food at risk for illnesses.
24. How should uncooked meat be stored? In the bottom of your fridge, below cook/ready
to eat foods.
25. How do bacterial multiply? Binary Fission- where the cell’s DNA doubles. The cells split
and 2 independent cells form.
26. Explain the electron microscope. It can magnify an image up to million times its
original size.
27. What does DNA have to do with bacteria? DNA encodes the information that enables
bacteria to grow, reproduce and cause illness.
28. What does the DNA tell us? When there is an outbreak of foodborne illness a pathogens
DNA fingerprint is used to determine the source.
29. What is fed to baby chicks to help prevent bad bacteria growth? How does it prevent
the bad bacteria growth? Good bacteria, because with the good bacteria in their system,
there is no room for bad bacteria to grow.
30. How do they pasteurize an egg without cooking it? Using a lower temp of 130 degrees
F and cooking for 45 minutes (longer time) will kill bacteria but not cook the egg.
31. Explain the cold chain. How is it used in the grocery store? Series of actions that
maintain the temperature of food as it travels from the farm to the table. Storage areas
and display cases must be kept at a safe temperature to keep food frozen or chilled.
32. Explain the recall process. FDA or USDA (depending on jurisdiction) will do a
nationwide recall and the manufacturer or distributor implements the recall.
33. Using your least wanted bacteria handout. Explain each of the 10 least wanted
pathogens in detail. You will be tested on each of these pathogens USE THE LEAST
WANTED BACTERIA HANDOUT TO SUMMARIZE.
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