Food sources of Foodborne illnesses
Symptoms of foodborne illnesses
Food safety terms
Food safety terms
Keeping food safe
100
Improperly canned food
What is botulism
100
This illness can result in respiratory failure and death.
What is botulism
100
A sickness caused by eating contaminated food
What is foodborne illness
100
Microscopic, single celled organisms that can be helpful or harmful to the human body.
What is bacteria?
100
FDA represents
What is food and drug administration
200
Undercooked beef, especially hamburgers
What is E coli O157:H7
200
Severe bloody diarrhea, more common in children under 4 years or younger
What is E coli O157:H7
200

The state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements

What is contamination

200
A common worldwide illness, transmitted by the ingestion of food or water contaminated with the feces of an infected person
What is Typhoid Fever
200
USDA represents
What is UNITED STATES DEPARTMENT OF AGRICULTURE
300
Raw products, contaminated drinking water, shellfish from contaminated water
What is Hepatitis A
300
Diarrhea,fever, abdominal cramps., vomiting
What is Salmonellosis
300
Microorganisms that can cause illness in humans
What is pathogens
300
Maintaining cleanliness, the hygienic means of promoting health through prevention of human contact with the hazards of wastes.
What is sanitation?
300
Food spoils because of molds, yeast and bacteria. The most dangerous of these is
What is bacteria
400
Unpasteurized milk, soft cheese, made with unpasteurized milk
What is Listeriosis
400
Intense abdominal cramps, watery diarrhea
What is PERFRINGENS FOOD POISONING
400
Organism that live and feed on a host
What is parasite
400
The tainting of a food that occurs when a contaminated substance comes in contact with another food.
What is Cross-contamination
400
Some foodborne illnesses are cause by food intoxication and some by food_______
What is food infection
500
Eggs, poultry, meat, unpasteurized milk or juiced
What is salmonellosis
500
Diarrhea, dark urine, jaundice, flu-like symptoms, fever, headache
What is Hepatitis A
500
Food, acidity, time, temperature, oxygen, moisture
What is FAT TOM
500
HACCP represents
What is Hazard Analysis Critical Control Point
500
The danger zone for temperatures in which harmful bacteria multiplies rapidly on food
What is 40 to 140 degrees Farenheit
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