Contamination Basics
Contamination Sources
The Microworld
Foodborne Illness Symptoms
100

The presence of harmful substances in food.

What is contamination?

100

A way food can be contaminated by food handlers who are sick.

What is passing illness to another person or sneezing/vomiting on surfaces?

100

Microorganisms and Pathogens

The term for small, living organisms only visible through a microscope.

100

Two common gastrointestinal symptoms of foodborne illness.

What are diarrhea and vomiting?

200

The three types of contaminants that can be present in food.

What are biological, chemical, and physical?

200

How can angry employees, criminals, or terrorists contaminate food?

What is contaminating food on purpose (deliberately)?

200

The specific term for harmful microorganisms.

What are pathogens?

200

The symptom characterized by yellowing of the skin and eyes that can occur in some foodborne illnesses.

What is jaundice?

300

The route of contamination that involves the transfer of fecal matter to food.

What is the fecal-oral route?

300

The result of touching a dirty surface and then touching food.

What is contamination transfer (cross-contamination)?

300

An example of a beneficial microorganism in the human body.

What are gut bacteria?

300

The term for people who can spread a foodborne illness without showing symptoms themselves.

What are carriers?

400

True or False: All contaminants cause foodborne illness.

False. Some can cause physical injury.

400

A contamination risk when storing raw and cooked foods together.

What is cross-contamination?

400

Name two examples of pathogens that cause foodborne illnesses.

What are E. Coli, Salmonella, or Shigella?

400

The time between infection and the appearance of symptoms.

What is onset time?

500

The primary role of a foodservice manager in relation to contamination.

What is to prevent any type of contamination from occurring?

500

Name two pests that can contaminate food by contact.

What are mice, roaches or flies?

500

The key difference between a microorganism and a pathogen.

What is that pathogens are harmful, while not all microorganisms are harmful?

500

A foodborne illness caused by staphylococcus aureus has this onset time range.

What is 1 to 6 hours?