Approximately how many people become sick from foodborne illnesses in the U.S. every year?
76 million
100
What is a major cause of morbidity and mortality?
Foodborne illnesses
100
What are two ways to avoid risks?
Keep Clean
Don't cross-contaminate
Refrigerate properly
Cook to proper temperatures
100
What is the proper way to wash your hands?
Rubbing your hands together with soap for at least 20 seconds
200
How many people are killed annually by Foodborne and waterborne diarrhoeal diseases?
2.2 million
200
What is a "High Risk" restaurant and how often should they be inspected?
those that serve perishable foods
should be inspected every 4 months (3x a year)
200
What is cross-contamination?
When bacteria from one food item are transferred to another food item either because of unwashed cutting boards or countertops, as well as knives and other kitchen tools
200
What is the primary way to ensure restaurants maintain a clean environment?
Food inspections and regulations
300
Of all the people killed annually by Foodborne and waterborne diarrhoeal diseases, how many are children?
1.9 million
300
What is a "Medium Risk" restaurant and how often should they be inspected?
Those that also serve perishable foods but with minimal preparation steps such as fast food restaurants should be inspected every 6 months (2x per year)
300
What is the "Danger Zone"?
The temperatures between 40 °F and 140 °F where bacteria multiplies the fastest
300
At what temperature does water have to be to kill bacteria?