Foodborne Illness
Time and Temperature
Sanitation
Nutrition
Hodgpodge
100
The biggest cause of foodborne illness
What is poor personal hygiene?
100
165 degrees
What is minimum internal temperature for cooked poultry?
100
cross contamination
What is when handling raw meat then touching raw food?
100
calorie
What is the unit of measure for energy in food?
100
20 seconds
What is how long you should scrub your hands?
200
Food associated with Salmonella
What is raw chicken?
200
41 degrees
What is the danger zone?
200
reduces the number of microorganisms on the surface
What is sanitizing?
200
study of how your body uses food you eat
What is nutrition?
200
the refrigerator
What is the preferred method for thawing food?
300
Salad, ice and water
What is items associated with Hepatitis A?
300
140 degrees
What is the temperature hot foods should be served?
300
organism or substance that invades the body and damages its cells
What is pathogen?
300
chemical substance in food that helps maintain the body
What are nutrients?
300
Removes food and other debris from the surface
What is cleaning?
400
Easiest way to combat foodborne illness
What is wash hands frequently?
400
4 hours
What is minimum time food can stay out?
400
air dried
What is after washing and rising dishes?
400
9 calories
What is 1 gram of fat?
400
tiny forms of life that are so small you cannot see, taste, or smell them
What are microorganisms?
500
Four most common foodborne illnesses
What is E.coli, Hepatitis A, Salmonella, Norwalk, Shigella
500
32-40 degrees
What is temperature for the refridgerator?
500
Foods that easily allow microorganisms to grow
What is potentially hazardous foods?
500
six classifications of nutrients
What are carbs, minerals, vitamins, fats, water, and protein?
500
FAT TOM
What is food, acidity, temperature, time, oxygen, and moisture?
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