Foodborne Illness
The period between exposure to an infection and the appearance of the first symptom is called
What does HACCP stand for?
Hazard Analysis Critical Control Point
What are the five basic senses?
sight, smell, flavor, touch, hearing
What is the body's main source of energy?
Which nutrient is made of amino acids?
Proteins!
Food poisoning is any illness that results from eating _____________________ food.
Contaminated
You received a meat order, you check the temperature of the meat and realized it was 60 degrees. What is the corrective action?
Throw it away.
What are the five basic tastes?
Sweet, sour, salty, bitter, umami
Is HDL good or bad cholesterol?
Good (helpful)
How many essential amino acids are there?
9
Name one of the Big Six
Norovirus, Nontyphoidal Salmonella, Salmonella Typhi, E. coli, Shigella, and Hepatitis A
What do the two T's in FATTOM stand for?
Time and Temperature
What does umami mean?
savory/delicious (broth/meat)
What is the healthiest type of fat?
Unsaturated
Which nutrient is most essential for life?
Water
What is the most common cause for illnesses, hospitalizations, and deaths in the United States?
Salmonella
What is the danger zone?
40 to 140 degrees
Smell
This mineral makes hemoglobin/helps red blood cells carry oxygen. The deficiency is called anemia.
Iron
What are the two types of minerals?
Macro minerals and trace minerals
Name three most common symptoms caused by foodborne illness.
Nausea, vomiting and diarrhea.
What does MSDS stand for?
Material Safety Data Sheets
This sense is determined mainly by the chemical senses of taste and smell
flavor
What are the two types of vitamins?
Water-soluble and fat-soluble
Your body makes this when the sunlight hits your skin
Vitamin D