Foodborne Illnesses
Food safety
Kitchen Safety
Nutritional needs
100
Disease transmitted by food
Foodborne Illness
100
Important step to prevent foodborne illness
Washing hands before handling food & after touching anything
100
Who is susceptible to chemical poisonings?
Children
100
What are the 6 nutrients?
Carbohydrates Fats Proteins Vitamins Minerals Water
200
What is a microorganism that causes many foodborne illnesses
Bacteria
200
What is the temperature to keep cold foods
below 40 F (5 C)
200
What to do to treat a burn
Place burned area under cold water
300
These people pose a greater risk to foodborne illness
Infants, Pregnant women & older adults with impaired immune systems
300
What is the temperature that bacteria multiplies fastest?
between 60 F and 126 F
300
This causes the majority of fires
electric appliances & carelessness around hot surfaces & open flames
400
This foodborne illness affects the nervous system
Botulism
400
A tool used to check food temperature
Thermometer
400
These non-flammable items can also extinguish a fire
Flour, salt or baking soda
500
This is caused by drinking polluted water or eating vegetables grown in polluted soil
Amebiasis
500
What are the four basic steps to food safety?
Clean Separate Chill Cook
500
What is the procedure to save choking victims?
The Abdominal Thrust
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