FSHN 249 Exam – Food Science and Human Nutrition – Review Notes and
Practice Material
5 common risk factors to food borne illness - ✔✔1) purchasing food from unsafe places
2) failing to cook food adequately
3) holding food at improper temp
4) contaminated equipment
5) Poor hygiene
USDA - ✔✔regulates animal products
FDA - ✔✔Regulates all food other than animal products
CDC - ✔✔Research of illness
PHS - ✔✔Public Health Service, conducts research into causes of illness and assists on
investigations
Highly Susceptible Population - ✔✔very young, chronically ill, immune compromised
SOPs - ✔✔Standard Operating Procedures
Active Managerial control - ✔✔process to control CDC's risk factors
outbreak number of cases needed - ✔✔2
,can't be smelled, seen, tasted (which MO) - ✔✔bacteria
what is the acronym for the rate at which bacteria grows - ✔✔FATTOM
what does FATTOM stand for - ✔✔Food, Acidity, Time, Temperature, Oxygen, Moisture
what is the organism that can only live within another organism, related to the cold and flu, and
is transferred person to person and CAN'T be destroyed by cooking - ✔✔virus
MO associated with feces, contam water, irrigation water, seafood, wild game, and produce -
✔✔parasite
how long should sushi be frozen - ✔✔7 days at -4 farenheit to kill parasites
what MO produces pathogens that are poisonous - ✔✔fungi
Big 6 illnesses - ✔✔shigella, salmonalla typhi and non typhi, ecoli, hepatitis A, and norovirus
in feces, contaminated food or water, transferred by flies, salads with tcs foods, - ✔✔shigella
Ready to eat food and beverages, bacteria that causes typhoid fever - ✔✔salmonella typhoid
bacteria carrried by farm animals, severity based on health, in foods like meat, dairy, eggs,
tomatoes, peppers, canteloupe, prevent cross contamination - ✔✔salmonella nontyphoid
bacteria in intestines of cattle, contamin during slaughter, in contaminated water, produce
toxins in intestines which cause disease,
, foods like ground beef, contamin produce, unpasteruized fruit juice, - ✔✔shiga toxin producing
ecoli
Virus found in human, contaminated water and food, transferred by contact with food or
equipment, very infectious, not killed by cooking - ✔✔Hepatitis A
When infected hands touch equipment or ready to eat foods with fingers contaminated with
feces, linked with contaminated water, very contagious, foods: ready to eat, shellfish -
✔✔Norovirus
Can toxins be destroyed by cooking or freezing - ✔✔no
foods that produce toxins - ✔✔fish and shellfish
food adulteration - ✔✔poor quality additives, look for new and improved or new recipe
intentional contamination is protected by - ✔✔fda: food defense system ALERT
what does ALERT stand for, what is it used for - ✔✔Food defense system
assume
look
employees
report
threat
steps to prevent an outbreak - ✔✔1 identify food
2 stop selling food suspect and isolate
Practice Material
5 common risk factors to food borne illness - ✔✔1) purchasing food from unsafe places
2) failing to cook food adequately
3) holding food at improper temp
4) contaminated equipment
5) Poor hygiene
USDA - ✔✔regulates animal products
FDA - ✔✔Regulates all food other than animal products
CDC - ✔✔Research of illness
PHS - ✔✔Public Health Service, conducts research into causes of illness and assists on
investigations
Highly Susceptible Population - ✔✔very young, chronically ill, immune compromised
SOPs - ✔✔Standard Operating Procedures
Active Managerial control - ✔✔process to control CDC's risk factors
outbreak number of cases needed - ✔✔2
,can't be smelled, seen, tasted (which MO) - ✔✔bacteria
what is the acronym for the rate at which bacteria grows - ✔✔FATTOM
what does FATTOM stand for - ✔✔Food, Acidity, Time, Temperature, Oxygen, Moisture
what is the organism that can only live within another organism, related to the cold and flu, and
is transferred person to person and CAN'T be destroyed by cooking - ✔✔virus
MO associated with feces, contam water, irrigation water, seafood, wild game, and produce -
✔✔parasite
how long should sushi be frozen - ✔✔7 days at -4 farenheit to kill parasites
what MO produces pathogens that are poisonous - ✔✔fungi
Big 6 illnesses - ✔✔shigella, salmonalla typhi and non typhi, ecoli, hepatitis A, and norovirus
in feces, contaminated food or water, transferred by flies, salads with tcs foods, - ✔✔shigella
Ready to eat food and beverages, bacteria that causes typhoid fever - ✔✔salmonella typhoid
bacteria carrried by farm animals, severity based on health, in foods like meat, dairy, eggs,
tomatoes, peppers, canteloupe, prevent cross contamination - ✔✔salmonella nontyphoid
bacteria in intestines of cattle, contamin during slaughter, in contaminated water, produce
toxins in intestines which cause disease,
, foods like ground beef, contamin produce, unpasteruized fruit juice, - ✔✔shiga toxin producing
ecoli
Virus found in human, contaminated water and food, transferred by contact with food or
equipment, very infectious, not killed by cooking - ✔✔Hepatitis A
When infected hands touch equipment or ready to eat foods with fingers contaminated with
feces, linked with contaminated water, very contagious, foods: ready to eat, shellfish -
✔✔Norovirus
Can toxins be destroyed by cooking or freezing - ✔✔no
foods that produce toxins - ✔✔fish and shellfish
food adulteration - ✔✔poor quality additives, look for new and improved or new recipe
intentional contamination is protected by - ✔✔fda: food defense system ALERT
what does ALERT stand for, what is it used for - ✔✔Food defense system
assume
look
employees
report
threat
steps to prevent an outbreak - ✔✔1 identify food
2 stop selling food suspect and isolate
