Bacteria
These grow best under FATTOM conditions
What is bacteria
This can’t be destroyed through normal cooking temperatures
What is a virus
Wearing these can help prevent foodborne illness
What are gloves
The F in FATTOM stands for
Food
This needs a host to survive
What is a virus
Bacteria stay in peoples feces for ______ after symptoms have passed
Weeks
This virus can be found in shellfish from contaminated water
What is norovirus
What is a symptom of foodborne illness
Nause, vomiting, diarrhea, abdominal cramps, jaundice, fever
What is considered a ready-to-eat food
Examples: sandwiches, potato salad
Shigella can be found in foods that have touched _________ water
What is contaminated water
People with this fever have salmonella bacteria in their gut
What is typhoid fever
The two most common viruses that cause foodborne illnesses are:
Hepatitis A
Norovirus
To prevent E.coli, keep these foods separate
Raw meat and ready to eat food
These should be purchased through a reputable supplier
What are shellfish
Viruses spread through
Food, water, contaminated surfaces
This bug can transfer shigella
What are flies
A living host for viruses could be:
People, animals
Can you come to work if you are vomiting and have diarrhea?
No
The M in FATTOM stands for
moisture
The three most common bacteria that cause foodborne illnesses are:
E.coli
Shigella
Salmonella
This bacteria is found in the intestines of cattle
What is e. Coli
The most common route for viruses to be transfered is
fecal oral
Jaundice is
Yellowing of the eyes/skin
What is for lunch today?
Beef, mashed potatoes, mixed veggies, birthday cake
Time and _________ control help prevent bacteria growth
temperature