Illness
___ in 6 Americans are affected by foodborne illness/year.
What is 1?
Disease (infection or poisoning) transmitted to people.
What is foodborne illness?
Chemicals in your food can contaminate food.
What is chemical hazard?
Danger Zone temperature is between these degrees.
What is 41 deg F and 135 deg F?
This inhibits transfer of pathogens from your body to food.
What is personal hygiene?
___ foodborne reported illness/year.
What is 48 million?
Simple plants that lack chlorophyll and cannot produce their own food so they take nutrients from animals, plants, or decaying matter.
What is fungi?
Tiny forms of life you can't see, taste, or smell.
What is biological hazard?
This is needed for most bacteria to grow.
What is oxygen?
This insures that temperatures are good for pathogen grown.
What is time and temperature control?
Name the 3 groups of high risk people.
What is elderly, children, immune compromised?
multiply in living cells (host) and cause illness
What is viruses?
Objects that can get into food including naturally occurring ones like bones.
What is physical hazards?
Food should be what from food approved suppliers.
What is purchased?
This transfers pathogens from food and surfaces to another.
What is cross-contamination?
The system to ensure harm will not come from eating or drinking.
What is Food Safety?
Plant/animal lives on another plant/animal; provides no benefits to host.
What is Parasites?
Name 3 chemical hazards.
What is cleaners, sanitizers, cleaners, machine lubricants, and toxic metals?
This kind of moisture encourages growth of bacteria.
What is high moisture?
You need t do this to all services.
What is clean and sanitize?
There are ___ foodborne illness hospitalized/year.
What is 128 thousand?
Bad bacteria; can cause illness.
What is pathogens?
Name 3 biological hazards.
What is viruses, parasites, fungi, and bacteria?
Conditions in which bacteria needs to grow.
What is FATTOM?
What is 2?