Biological
Parasites/Fungi/Toxins
Chemical
Physical/Random
How does Contamination happen?
100

Double: What are the four types of pathogens

Bacteria, Viruses, Parasites, and Fungi

100

Requires a host to live

Parasite

100

What are Chemicals? Name 5

Are they right? 
100

What is Physical Contamination? 

Yes/No?

100

Result of someone not washing their hands properly 

Contamination

200

What is norovirus commonly called?

Stomach Bug 

200

Double: Fungi has infected your block of cheddar cheese. Can it be saved and how specifically. 

Cut 1 inch around the moldy section

200

How can chemical contamination happen?

Do I feel this is right?
200

Double: What are eight food allergens?

Milk, Soy, Eggs, Wheat, Fish products, Crustacean shellfish, peanuts, tree nuts.

200

Where does contaminations come from?

Everywhere.

300

This illness is commonly found in Poultry Products 

Salmonella 

300

Cannot be destroyed by cooking or freezing

Toxins

300

Double: How long does it take someone to get a foodborne illness from a chemical poisonings. 

Minutes

300

What is cross contamination?

Yes/No?

300

The result of someone eating foods that are contaminated

Foodborne Illness

400

What are the main symptoms of a foodborne illness (I'll accept 4/5)

Diarrhea, Vomiting, Fever, Nausea, Cramps, Jaundice

400

Parasites can be killed through the cooking process at this minimum temperature

135

400

Copper, Zinc, and some types of pottery can broken down by this certain type of food to cause contamination

Acidic Food

400

You should purchase food from where to avoid a foodborne illness

Reputable suppliers

400

Types of Contamination ( At least 4)

Bacteria, Viruses, Parasites, Fungi, Biological Toxins, Chemical, Physical

500

What is FAT TOM? You may use your notes on this question. 

Food, Acidity, Temperature, Time, Oxygen, Moisture

500

Double: Pathogens on a fish when it has been time temperature abused.

Histamines

500

This type of metal is made in pans and is a risk for contamination if a acidic food is stored in it. 

Zinc/Copper

500

What is the most important way to prevent a foodborne illness from specifically bacteria

Bonus 300 points. 

Control the time and temperature

500

Double:  Definition: Food Handlers who do not wash their hands after using the restroom may contaminate food and surfaces with feces from their fingers. 

Fecal-Oral Route

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