Vocab
A is _____ ______ a disease transmitted to people by food
Food-borne illness
What is the leading cause of foodborne illness?
Viruses
Use ____ to check food temperatures
Thermometer
You need to check the temperature of foods every ____
4 hours
Can you use the same knife to cut fish and vegetables?
False
The ______ ______ is the body’s defense against illness.
Immune System
Cleaners, sanitizers and polishes are examples of this type of contaminant.
Chemical
_____ reduces pathogens on surface
sanitizing
You should always cook chicken at what temperature?
165°F
Parasites can grow on food
False
What are micro organisms that cause illness called
Pathogens-
What cannot grow in food but must live on a host?
Parasites
____ ________ can contaminate food in a variety of situations
food handlers
Shell eggs must be received at ____ degrees or lower
45°F
Hand washing is the most important part of personal hygiene.
True
A ______ is something with the potential to cause harm.
Hazard
What are the three forms of food contamination?
biological, chemical, physical
____ _______ occurs when allergens are transferred from food containing an allergen to the food served to the customer.
Cross-contact
You should always reheat food at what temperature?
165°F
Freezing kills pathogens
False
A ______ is the body’s negative reaction to a food protein.
Food Allergy
This is the number one way to prevent a foodborne illness
Washing hands
An ________ is a formal review or examination conducted to see if an operation is following food safety laws
inspection
Pathogens grow on food left out at _____ ____
45°F to 135°F
you need to microwave all foods at 175°F
False