As a result of foodborne infection and illness the CDC estimates ~128,000 the United States make a visit to this place.
What is the hospital.
100
Nausea, vomiting, abdominal cramping, and __________ are the most common symptoms of food borne illnesses.
What is diarrhea.
100
This is the minimum temperature that all hot foods should be held at after cooking.
What is 140 °F or above.
200
This is the starting age that many adults often have a weakened immune system and are at an increased risk for contracting a foodborne illness.
What is 75.
200
True or False: Whole, uncut, fruits and vegetables can be the source of a food borne illness?
What is True.
200
Cold food should be at ___ °F or below the entire time you are storing or transporting it.
What is 40°F .
300
This disease affecting 1 in 4 seniors over the age of 60 makes people more susceptible to infection by affecting various organs and systems of your body, causing them not to function properly.
What is Diabetes.
300
This type of pathogen can grow slowly in refrigerator temperatures and is associated with hot dogs, luncheon
meats, cold cuts, and other deli-style meat and poultry.
What is Listeria Monocytogenes or Listeria.
300
True or False: Hot holding unit should be turned on as soon as hot foods are placed inside.
What is False.
400
The elderly have a decline in these two senses that may affect their ability to detect spoiled food.
What are taste and smell.
400
See Picture
What is inappropriate
400
Thermometers should be held for at least ___ seconds at desired temperature reading.
What is 15 seconds.
500
This exotic fruit also known as a "Chinese Gooseberry", is mainly imported from Italy, New Zealand, Chile, France, and Greece and is name after a BROWN flightless bird.
What is a Kiwi.
500
This pathogen is called "the cafeteria germ" because many outbreaks result from food left for long periods in steam tables or at room temperature. Symptoms in the elderly can last 1 to 2 weeks.
What is Clostridium Perfringens or Clostridium.
500
Cook ground beef to at least ___°F and steaks/roasts to a safe minimum internal temperature of ___ °F.