Food can be contaminated by these three types of hazards.
What are Chemical Hazards, Physical Hazards, and Biological Hazards.
100
Viruses and bacteria are examples of this type of hazard.
What is a biological hazard?
100
Do this before preparing or handling food, eating, after handling raw meat, after coughing and sneezing, after using the bathroom, after touching chemicals or trash, etc.
What is wash your hands!!
100
How long should you wash your hands?
What is 20+ seconds?
100
The majority of food poisoning outbreaks are due to this.
What is inadequate cooking?
200
An illness from consuming food that contains a harmful substance, harmful microorganisms, or their toxins.
What is food poisoning?
200
Viruses, bacteria, parasites, and mold are all _________ that can make us sick.
What are microorganisms?
200
Neglecting to put away food and dirty dishes might attract these. (Eek!)
What are pests, such as mice and ants.
200
Avoid preparing food when you feel like this.
What is sick or unwell?
200
What is the "danger zone" for bacteria growth?
What is 41-140 degrees F (5-60 degrees C).
300
Poisonous (and usually tasteless) substances produced by some micro-organisms, plants, and animals.
What are toxins?
300
This kind of bacteria can cause Hemolytic Uremic Syndrome (HUS), which can cause kidney failure in children.
What is E Coli?
300
Three examples of "high-risk" foods.
What are poultry, seafood, sausages, burger patties, sausages, rabbit, rolled roasts, stuffed meats, mince.
300
Have separate cutting boards for ___________ and __________.
What are meats and vegetables? (Or raw meats and cooked meats.)
300
This happens to bacteria when food is kept below 41 degrees F?
What is it stops growing?
400
3 examples of foreign matter.
What are dead insects, hair, jewelry, glass, pieces of metal, etc.
400
Staphylococcus aureus only takes this long to start presenting symptoms.
What is 1-7 hours?
400
Do these two things to kill or slow down the growth of microorganisms.
What is Cook High-Risk Foods Thoroughly and Keep Hot Food Hot and Cold Food Cold.
400
These should be worn in the kitchen.
What are clean clothes, clean apron, and sometimes gloves.
400
This happens to bacteria above 140 degrees F (60 degrees C).
What is they die?
500
__________ and __________ are the most common causes of food poisoning.
What are viruses and bacteria?
500
This bacteria can be found in poultry, eggs, milk, beef, fruit, and vegetables.
What is salmonella?
500
To ensure food does not become contaminated, do these three things.
What is Keep Hands and Nails Clean, Keep the Kitchen Clean, and Handle Food Safely.