Foodborne Illness
This is when two or more people get the same illness after eating the same food.
What is a foodborne illness outbreak?
These are small, living organisms that can be seen only through a microscope.
What are microorganisms?
This is the body's negative reaction to a food protein.
What is a food allergy?
This is the energy source needed for bacteria to grow.
What is food?
What is shower and keep hair clean?
This is how you should keep your fingernails.
What is short and clean?
This a group of individuals who are at high-risk of foodborne illnesses. It has to do with a weakened immune system due to age.
Who are the elderly?
These are microorganisms that cause illness.
What are pathogens?
These are the proteins that cause allergic reactions.
What is a food allergen?
This is the TDZ for bacteria growth. (Temperature range)
What is between 41°F and 135°F?
This is a simple way to avoid physical contamination of hair in food.
What is pull your hair back and wear a hair net?
This is an example of a physical contamination.
fingernail, hair, bandage, fruit pit, broken glass, jewelry, metal shavings, etc.
This is a cost to an individual as a result of a foodborne illness. Give at least ONE.
What is any of the answers below:
1. Loss of income from not going to work.
2. Hospitalization.
3. Lose their job.
These are pathogens that are the leading cause of foodborne illness and can survive refrigerator and freezer temperatures.
What are viruses?
This is when a food item containing an allergen comes in contact with another food item and their proteins mix.
What is cross-contact?
Bacteria grown best in foods that contain ____ acid.
What is little or no acid?
What is handwashing?
The following is one of the "Big Eight."
What is (could be any of the following)?
1. Crustacean shellfish
2. Eggs
3. fish or tuna
4. milk
5. peanuts
6. soy
7. tree nuts: almonds, walnuts, pecans
8. wheat
This is a cost to an individual as a result of a foodborne illness outbreak.
What is any of the answers below:
1. Loss of customers or sales.
2. Lawsuits and legal fees.
3. Negative media exposure.
4. Closing of the business.
This type of pathogen loves the following conditions to grow: FAT TOM.
What are bacteria?
This is the group of allergens that account for 90% of all food allergy reactions in the US.
What is the "Big Eight"?
What are TCS (temperature control for safety) foods?
This is the minimum length of time necessary to wash your hands.
What is 20 seconds?
This can cause illness and is found in air, plants, soil, water, and some foods.
What is fungi?
This is one simple way to prevent foodborne illness?
What is washing your hands?
These are the six conditions that bacteria need to grow.
What are Food, Acidity, Temperature, Time, Oxygen, and Moisture?
This is a way that a prevent cross-contact of allergens.
Any of the answers below will count:
1. Check recipes and ingredient labels.
2. Wash, rinse, & sanitize cookware, utensils, and equipment before preparing food.
3. Wash, rinse, & sanitize all cooking surfaces.
4. Wash your hands after each food item preparation.
5. Use equipment assigned only for preparing allergen special orders.
These foods need careful handling to prevent contamination, especially because they will not be cooked to kill any pathogens. (Abbreviation or full name)
What are RTE or ready-to-eat foods?
These are three additional places that you should wash in addition to your palms and back of your hands.
What is under your finger nails, between your fingers, and your wrists?
What is a parasite?