Show:
Foodborne Illness
Pathogens
FAT-TOM
Various Topics 1
Various Topics 2
100
A disease transmitted to people by food?
What is foodborne illness
100
The microorganisms that cause illness, from your body to food?
What is Pathogens
100
What does FAT-TOM stand for?
What is food, acidity, temperature, time, oxygen and moisture
100
What is the immune system?
What is the body's defense to diseases
100
How do you avoid bacteria from growing on food.?
What is keeping food out of the temperature danger zone
200
When 2 or more people get the same illness after eating the same food?
What is foodborne illness outbreak
200
What transfers pathogens?
What is poor personal hygiene, poor sanitation, buying food from unprofessional venders.
200
What can contribute to pathogens.?
What is any type of calorie
200
What are the leading causes of foodborne illness.?
What are viruses
200
What is a popular foodborne illness.?
What is e.coli
300
What are the cost of a foodborne illness to an establishment?
What is lawsuits, legal fees, and a loss of reputation
300
How can you avoid the transfer of pathogens?
What is washing your hands regularly and separating cooking utensils for meat and produce.
300
What should the acidity level be?
What is neutral to slight acid
300
What does TCS food stand for.?
What is time and temperature control for safety
300
What is cross-contamination.?
What is the spread of bacteria from one food to another
400
How to prevent foodborne illnesses.?
What is keeping clean,seperate raw and cooked food,cook throughly,and keep at safe temperatures
400
How does pathogens grow.?
What is moisture
400
What are the six conditions pathogens need to grow.?
What is Food, Acidity, Time, Temperature, Oxygen and Moisture
400
What is ready-to-eat food.?
What is food that can be eaten at further preparation
400
Cause of food poisoning.?
What is bacteria,viruses,parasites,mold,fungi, and allergens
500
What is high-risk population?
What is a group of people who have a higher risk of getting foodborne illness
500
How do you kill pathogens.?
What is keeping the proper food at its proper temperature
500
What are the pH levels of common food.?
What is 1.8-7.6
500
Who are the people in the high-risk population.?
What are pregnant women, elderly people, infants, and sickly people
500
What is the temperature danger zone.?
What is 41-135