Acronyms
Key terms
Hazards
Pathogens
How we get sick
100
What organization is responsible for non-animal foods 
What is the FDA
100
What is a hazard?
Anything that could harm consumers 
100
A hair is what kind of hazard?
What is physical 
100
What are pathogens?
What is a microorganism that causes disease 
100
What 3 ways do pathogens make us sick
What is infection intoication and infiltration 
200
What does the acronym YOPI stand for?
What is Young Old Pregent and Immune compromised 
200
What are the 3 types of hazards?
what is Physical Bioloical and chemical 
200
An example of a chemical hazard is what
What is Allergens pesticides cleaners santizers additives chemical leaching and naturally occurring toxins 
200
What pathogen is made up of 58% of all foodborne illness 
What is the norovirus
200
Toxin mediated infection is what
What is When both the pathogen and and toxin 
300
What does the M in FATTOM stand for?
What is moisture 
300
What is a PIC
What is person in charge 
300
Which type of hazard is bacteria?
What is biological
300
A food handler is an example of what to pathogens 
What is a source 
300
What is caused by when the pathogen is only present 
What is illness 
400
What is the USDA responsible for?
What is regulating the safety of animal products and federally funded feeding programs
400
A foodborne illness is caused by what?
What is Consumption of conataminated food
400
Allergens conatain the big....
What is 8
400
Most microorganisms are _____ for our health a d production of foods
What is necessary 
400
Intoxication is caused by 
What is toxins 
500
The CDC is responsible for what?
Investigating the outbreaks of food borne illnesses 
500
What is the presence of any harmful or objectionable substance or object in food 
What is contamination 
500
Parasites is what type of hazard?
What is Biological
500
FATTOM regulates microorganism growth and ____
What is control 
500
Poo personal hygiene is a factor contributing to what
What is foodborne illness 
M
e
n
u