Assignment Foodborne Illnesses Question & Answer Guide (With Explanation)

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1.2 Assignment: Foodborne Illnesses and Microorganisms Part I. Chapter 1: Keeping Food Safe A. Answer the Discussion Questions from Chapter 1, page 1.13, each worth 2 points.: 1. What are the potential costs associated with foodborne-illness outbreaks? Loss of guests and sales Loss of reputation Negative media exposure Lawsuits and legal fees. 2. Why are the elderly at a higher risk for getting foodborne illnesses? As people age, there are changes in their organs. For example, stomach-acid production decreases as people get older. This allows more pathogens to enter the intestines. A change in the stomach and intestinal tract also allows the body to store food for longer periods. This gives toxins more time to form. Weaker immune system leading to a easier time getting sick 3. What are the three major types of contaminants? The three major types of contaminants are biological, chemical, and physical. B. Answer the questions included in the Something to Think About section found in Chapter 1, page 1.14, each worth 2 points. Undercooked Chicken Sends Children to the Hospital A group of preschool children were on a field trip to the local pumpkin farm for their annual fall outing. Twenty-five children and two chaperones got sick after a stop at a local, family-owned restaurant. Regulatory authorities determined that chicken used to make chicken sandwiches for the group was not fully cooked. Apparently, the cooks at the operation had a difficult time keeping up after the school bus arrived. As a result, the cooks rushed the cooking process and failed to check the internal temperature of the chicken. Most of the children became severely ill and had to be hospitalized. The two chaperones recovered quickly. 1. What caused the outbreak? The chicken that the children ate was time-temperature abused. It was not cooked enough to kill pathogens, which resulted in the outbreak. The manager of the operation should have been monitoring food handlers to ensure that all food was being cooked to required internal temperatures. The manager and food handlers must also make sure that food is being checked with calibrated thermometers. 2. Why did so many children get sick? The reason so many children got sick was because the preschool-age children have a higher risk of getting a foodborne-illness. That is because they have not had enough time to build up a strong immune system. C. Answer the question included in the Something to Think About section found in Chapter 1, page 1.15, worth 2 points. With Power Comes Responsibility The owner of a popular Italian restaurant needed a new manager. After careful consideration, the owner decided to promote Russell, a young cook who had worked for him for the last three years. Russell showed great promise. He was attending culinary school and had taken and passed the food safety certification program with flying colors. He had a great work record and was rarely late for work. In his new role as manager, Russell would be directly responsible for food safety in the operation. He knew how important this new role would be, and he took food safety very seriously. 1. What will the regulatory authority hold Russell accountable for in regard to food safety? As the person in charge in his operations, Russell will be held accountable by the regulatory authority to make sure the following standards are met: Food is not prepared in a private home or in a room where people are living or sleeping. People other than food handlers are restricted from prep, storage, and dishwashing areas. If other people are allowed in these areas, steps are taken to protect food, utensils, and equipment from contamination. Maintenance and delivery workers follow food safety practices while in the operation. Staff hand washing is monitored in the operation. The inspection of deliveries is monitored to ensure that food is received from an approved source, is received at the correct temperature, and has not been contaminated. Part II. Chapter 2: Understanding the Microworld A. Answer the Discussion Questions from Chapter 2, page 2.30, each worth 2 points. 1. What are the six conditions that support the growth of bacteria? 2. What two FAT TOM conditions are easiest for an operation to control? 3. How can an outbreak of Norovirus be prevented? 4. What measures should be taken to prevent a seafood-specific foodborne illness? 5. What six pathogens have been dubbed the “Big Six”? Why have they been singled out by the FDA? B. Answer the following questions, each worth 2 points: 1. What are the major causes of food spoilage? 2. What are the two most common signs of food spoilage? C. Answer the questions included in the Something to Think About section found in Chapter 2, page 2.31, each worth 2 points. Rice Makes Children Sick A day-care center decided to prepare stir-fried rice to serve for lunch the next day. The rice was cooked to the correct temperature at 1:00 p.m. It was then covered and placed on a countertop, where it was allowed to cool at room temperature. At 6:00 p.m., the cook placed the rice in the cooler. At 9:00 a.m. the following day, the rice was combined with the other ingredients for stir-fried rice and cooked to 165°F (74°C) for at least 15 seconds. The cook covered the rice and left it on the stove until noon, when she reheated it. Within an hour of eating the rice, several of the children complained that they were nauseous and began to vomit. 1. What pathogen caused the illness and why?

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