Foodborne Illness
Biological Contamination
FAT TOM
Allergens
Basic Food Safety
100
What is a foodborne illness?
a disease transmitted to people by food.
100
What are microorganisms?
small, living organisms that can be seen only through a microscope.
100
Pathogens grow well in food that has a ________ between 41 and 135 degrees
Temperature.
100
What is a food allergy?
The body's negative reaction to a food protein.
100

Clean, Separate, Cook, and Chill

What are the four simple steps to keep food safe?

200
What is a foodborne illness outbreak?
when two or more people get the same illness after eating the same food.
200
What is the greatest threat to food safety in a restuarant or foodservice operation?
Pathogens
200
Some pathogens need ________ to grow?
Oxygen.
200
Each year approximately ______ people go to the emergency room?
30,000 people.
200

Wash Hands and Surfaces Often

What is the definition of the "Clean" step in Food Safety?

300
How much does foodborne illness costs the United States?
Billions of dollars each year
300

Food that is most vulnerable for pathogen growth?

Food that is time-sensitive or requiring hot temperatures ("TCS"). Like dairy, fish, seafood, eggs, plants with protein, cut leavy greens, meat...

300
Pathogens need _______ in food to grow?
Moisture.
300
A severe reaction that is life threatening and requires immediate attention is?
Anaphylaxis
300

Separate raw meats from other foods

What is the "Separate" step in Food Safety?

400
How many cases of foodborne illness in the U.S each year?
76 million
400
What can cause foodborne illness ?
Biological toxins
400
What pathogen grows best in food that contains little or no _______?
Acid
400
It is estimated that ______ Americans die because of allergic reaction to food each year?
150-200 Americans
400

Cook to a safe minimum internal temperature, and bring liquids to a boil when reheating

What is the "Cook" step in Food Safety?

500
What is CDC?
The Centers for Disease Control
500
What are four types of pathogens that can contaminate food?
Viruses,Bacteria,Parasites, and Fungi.
500
Pathogens need what energy source to grow?
Food.
500
what two alergies are most common?
tree nuts and peanut
500

Refrigerate or freeze meat, poultry, eggs, seafood within 2 hours of cooking or purchasing.

What is the "Chill" step in Food Safety?

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