Death By Numbers
How many cases of foodborne illness occur in Canada each year?
What is 4 million cases?
Harmful bacteria that can make us sick are referred to by this term.
What are pathogens?
What is the temperature range (in Celsius) known as the "Temperature Danger Zone" where bacteria grow best?
What is between 4°C and 60°C?
What type of improper food preparation step is the most common cause of all foodborne-related illness?
What is improper cooling of food?
Name two groups of people who are most at risk of severe illness from foodborne illness.
Who are children, the elderly, pregnant women, or immunocompromised individuals? (Any two)
The temperature (in Celsius) that food should be cooked or reheated to in order to ensure it is safe to eat.
What is 75°C?
Name two types of foods where harmful bacteria grow best due to high protein content.
What are dairy, eggs, meat, or seafood? (Any two)
What step must be taken with raw fruits and vegetables to reduce the risk of bacteria like Listeria or manure contamination?
What is washing them carefully (or cooking them)?
Name a rapid cooling technique involving pans used to cool hot food down quickly.
What is placing food in a shallow pan and putting it inside a larger pan filled with ice (an ice bath)?
What rule should you follow if you are sick with symptoms like fever, coughing, vomiting, or diarrhea?
What is "Do not come to school or work sick"?
The maximum amount of time perishable foods should be left out of the refrigerator.
What is two hours?
This biological hazard requires a host to grow inside, and can often survive freezing and cooking.
What is a virus?
Which category of meat requires the highest safe internal cooking temperature?
What is ground meat or poultry?
Why is putting large quantities of hot food directly into a refrigerator dangerous?
What is because it takes too long to cool down in the middle, leaving the food in the danger zone for too long?
Apart from making customers sick, why is coming to work sick problematic for a business?
What is because it can infect co-workers, leaving the business short-staffed?
This virus causes approximately 1 million cases of foodborne illness per year in Canada.
What is Norovirus?
Name two common bacterial pathogens found in raw meat.
What are Salmonella and E. coli?
Name two symptoms of a foodborne illness.
What are cramps, nausea/vomiting, headache, fever, diarrhea, abdominal pain, muscle pain, or sweating/chills? (Any two)
How is raw fish safely treated before serving (such as in sushi) to ensure parasites are killed?
What is freezing it immediately after being caught?
True or False: Reheating food slowly over several hours is the best way to prevent bacterial growth.
What is False? (Food must be heated rapidly/quickly).
Freezing food for this many days will eliminate parasites in host meats or fish.
What is 5 days?
Why is moldy food generally considered less dangerous than bacterial contamination?
What is because it is easy to see, and small amounts are usually not harmful?
What are the two distinct hazards a person risks consuming if they eat an undercooked, raw hamburger?
What are bacteria and parasites?
When storing cooled food in a pan in the fridge, what two pieces of information should be written on the label?
What are the Label and Date?
What rule must be followed regarding old food and new food when reheating?
What is "Don't mix old food with new food"?