Foodborne Illness
Biological Contamination
FAT TOM
Physical Contamination/ Food Defense
100
What is a foodborne illness?
a disease transmitted to people by food.
100
What are microorganisms?
small, living organisms that can be seen only through a microscope.
100
Pathogens grow well in food that has a ________ between 41 and 135 degrees
Temperature.
100
physical contamanation happens when ______?
objects gets into food
200

What is a foodborne illness outbreak?

when two or more people get the same illness after eating the same food.

200
What is the greatest threat to food safety in a restuarant or foodservice operation?
Pathogens
200
Some pathogens need ________ to grow?
Oxygen.
200
how can physical contamination be prevented?
by inspecting food closely before eating
300

Toxic mean ___________

POSIONOUS

300

When food has been exposed to /touched by food that is contaminated

What is CROSSCONTAMINATION

300
Pathogens need _______ in food to grow?
Moisture.
300
Attacks might occur anywhere from the_____ to the restroom
Farm
400

When water, air, land or food become harmful

What is CONTAMINATION

400
What can cause foodborne illness ?
Biological toxins
400
What pathogen grows best in food that contains little or no _______?
Acid
400
one way to prevent tampering is too _____ access to the operation of food storage and preperation areas?
Control
500
What is CDC?
The Centers for Disease Control
500
What are four types of pathogens that can contaminate food?
Viruses,Bacteria,Parasites, and Fungi.
500
_____ and ______ help identify staff and vendors?
uniforms and name tags
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