Common Food Contaminants
These organisms can contaminate food and are classified as plants.
What are fungi?
What are practices that promote good health?
What is hygiene?
List two things to do at home if you experience mild foodborne illness symptoms.
What are rest and replace fluids?
What is an undesirable substance that is unintentionally introduced to food?
What is a contaminant?
Single-celled microorganisms that live in soil, water, and the bodies of plants and animals.
What are bacteria?
Name one food you should wash before eating.
What are fruits?
What are vegetables?
How long should the handwashing process take?
What is 20 seconds?
Define foodborne illness.
What is a disease transmitted to people through food.
Give an example of a food producer.
Who are farmers?
Living being so small you can only see them under a microscope.
Describe cross-contamination.
What is the temperature danger zone?
What is 41oF - 135oF?
What temperature of water is best to use when washing hands?
What is as hot as you can handle?
List three symptoms of foodborne illness.
What is vomiting, diarrhea, and stomach cramps?
If a fire breaks out in your microwave, should you open the door or leave it shut?
What is leave it shut?
An organism that lives off of another organism is called a ________.
What is parasite?
What are microorganisms that cause foodborne illness called?
What are pathogens?
Refrigerators should stay at or below ________ degrees Fahrenheit.
What is 40?
Gloves need to be changed every _____ hours when working continuously without contamination.
What is four?
Name three symptoms of foodborne illness that should be followed up by a trip to the doctor.
What are a fever higher than 101.5, bloody stools, dehydration, diarrhea or vomiting for 3+ hours, and/or part of a high-risk group?
Name two groups of people responsible for keeping food safe.
What are farmers/food producers, food distributors, food prep personnel/chefs, consumers, etc.?
What are two things you can do if a fire breaks out on your stovetop?
What is cover with a lid, cover with a cookie sheet, turn off the heat source, unplug if possible, call 911?
What is spoiled food?
What is food that has lost quality and nutritional value?
Freezers should stay at or below ________ degrees Fahrenheit.
What is zero?
Name two situations in a food service setting where a food prep worker would need to stop and wash their hands due to possible contamination.
What is handling money, scratching head, taking out teh trash, after eating lunch, etc.?
Who is responsible for reporting foodborne illness?
Who are consumers (you and me)?
Name two government agencies who help look after food safety standards.
Who are the USDA, FSIS, FDA, NOAA, EPA, FTC?
Name two accommodations a restaurant can implement to keep people with food allergies safe.
What are tell kitchen staff, suggest alternate menu items, tell about secret ingredients, double check the meal was made correctly, and hand deliver the meal?
_______ should never ever be used to put out a grease fire.
What is water?
A single-celled microorganism.
What is protozoa?
This harmful microorganism has to inhabit the living cell of another organism to grow or multiply and causes disease.
What is a virus.
Name 3. groups of people who are high-risk for foodborne illness.
Who are infants, young children, pregnant women, older adults, immunocompromised people, and substance abusers?
What are peanuts, tree nuts, milk, soy, shell fish, fish, wheat, and eggs?
_______ are produced by bacteria and cause illness.
What are toxins?
Give an example of how cross-contamination could happen.
What is......?
Explain why you should not wash raw meat before cooking.
What is it can spread more bacteria than not?
Symptoms of foodborne illness can take up to ____ days to show.
What is 30?
How are food allergies and food intolerances different?
What is a food allergy is a reaction of the immune system to certain protein found in food and a food intolerance is simply an uncomfortable response to food (i.e. indigestion or a stomach ache from something)?
List the four step method, in order, to treat a minor kitchen cut.
What is:
1. wash with soap and water
2. let blood ooze for a few minutes
3. control bleeding
4. bandage (and glove if preparing food)
?
**There are there types of food contaminants. List at least two of the three types.
What are physical, biological, and chemical?
List the 3 symptoms of foodborne illness that require you to go to the hospital.
What are double vision, inability to swallow, and difficulty speaking?