Food borne Pathogens
Regulations
HACCP
Miscellaneous
In the Kitchen
100
This type of E. Coli is a human pathogen and can be associated with beef and other agricultural products.
What is E. Coli O:157H:7?
100
This government agency is responsible for regulating the meat and poultry industry.
What is the USDA?
100
_______ is what HACCP stands for.
What is Hazard analysis of critical control points?
100
This population is especially susceptible to food borne illnesses.
What is the immuno-compromised?
100
This is the amount of home kitchens that would fail a restaurant inspection.
What is 14%?
200
This human pathogen is commonly associated with poultry poultry and is not considered an adulterant in poultry products.
What is Salmonella?
200
This regulatory agency regulates all foods other than meat poultry products.
What is the FDA?
200
This organization is credited with the development of HACCP.
What is NASA?
200
Meat imports are subject to inspections rules of this agency.
What is FSIS?
200
There are ______ number of food borne illness cases each year.
What is 87 million?
300
This human pathogen is commonly associated with post processing contamination in deli-meats and has a very high mortality rate.
What is Listeria Monocytogenes?
300
This year was the year the Food Safety and Modernization Act was passed.
What is 1906?
300
HACCP became regulated in the meat and poultry industry in which year?
What is 1996?
300
This is the term used to describe the risk of death associated with pathogens.
What is mortality?
300
There are ______ hospitalizations resulting from food borne illness.
What is 371,000?
400
This human pathogen is commonly associated with shellfish, especially raw oysters.
What is Vibrio Vulnificus?
400
E.Coli O:157H:7 is considered ______ in retail products.
What is an adulterant?
400
There are ______ steps in HACCP.
What is seven?
400
This is the term used to describe the risk of illness associated with a pathogen?
What is morbidity?
400
There are ______ amount of deaths that are attributed each year to food borne illness.
What is 5,700?
500
This human pathogen produces the deadliest toxin in the world and is the reason that we use nitrite to cure meats.
What is Clostridium Botulinum?
500
This book helped bring about government regulation in the food industry during the Teddy Roosevelt administration.
What is The Jungle by Upton Sinclair?
500
This regulatory agency ensures that all meat and poultry operations have a HACCP plan.
What is the FSIS?
500
This is the recommended internal cooking temperature for ground beef.
What is 161F?
500
Experts believe that _____ is actually the cause of most food borne illnesses.
What is home cooking?
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