Safety
The most important safety practices
Handwashing
Sanitizers, soaps, and pesticides are what types of hazard
chemical
Of the four types of microorganisms that cause food-borne illness, which is the most common?
Bacteria
Food left in the Temperature Danger Zone becomes danergerous after how many hours?
Four Hours
Norwalk virus
Food Intoxication means you ate what?
Toxic (poison)
Hair, glass and nails are what type of hazards.
physcial
This microorganism causes yeast and molds to grow on foods.
Fungi
Why are vegetative cells so dangerous?
They reproduce
This bacteria is mainly found in chicken.
Salmonella
Food infection means you ate what?
Live bacteria
bacteria and parasites are what type of harzards
biological
This microorganism is the smallest form of life.
Virus
True / False
Fungi are single-celled organisms.
true
This bacteria causes the largest percent of food-borne illnesses. Can also be found on human skin.
Staph
Temperature Danger Zone
40-140 degrees
Off all the hazards in food borne illness, which is the most common.
Biological
This microorganism is associated primarily with meat products
parasites
True or False
Viruses can rarely survive without a host.
True
Hepatitis A
Proper Storage Temperature Personal Hygiene Cross-contamination Proper Cooking
Three Types of Hazards in food borne illness.
physical hazard
chemical hazard
Biological hazard
bacteria Fungi parasites virus
What are the three types of parasites that main affect our food supply?
round worms
protozoans flatworms
This bacteria can cause a miscarriage.
Listeria