Rates of Foodborne Illness
The number of Americans each year that die from foodborne illness.
What is 3,000.
The foodborne illness pathogen that causes jaundice.
What is Hepatitis A?
The length of time you should wash your hands.
What is 20 seconds?
What is worn in the Foods Lab while eating.
What is a face shield?
The place you are most likely to get foodborne illness.
What is a sit-down restaurant?
The number of Americans that get a foodborne illness each year.
What is 48 milion?
The two most common foodborne illness pathogens that are viruses.
What is Norovirus and Hepatitis A?
The temperature that a refrigerator should be set to.
What is 40 degrees F or below?
What is one (1)?
The category of foods that is the most risky in relation to foodborne illness.
What is fish/shellfish?
The number of Americans that are hospitalized each year from foodborne illness.
The foodborne illness pathogen that grows on the skin and hair.
What is Staph?
Chicken should be cooked to this temperature for safety.
What is 165 degrees F?
What is worn on the feet in the Foods Lab.
What are closed-toed shoes?
Two categories of foods that must be heated to 165 degrees F.
What are poultry, stuffed foods and microwaved foods (just name 2)?
The number of states that reported foodborne illness disease outbreaks in 2017 (the year of the last surveillance report).
What is 50?
The foodborne illness pathogen that is found in shellfish.
What is Vibrio?
This is the Temperature Danger Zone (TDZ).
What is 41 to 135 degrees F?
The thing to remember to when using a fire extinguisher.
What is PASS - pull, aim, squeese, sweep?
The foods that can grow Clostridium Perfringens/provide an example.
What is homemade foods left in fridge long/not processed correctly (beef stew, chili, chicken pot pie)?
In 2020, the foodborne illness that has been involved in 3 investigations (the most so far).
What is Salmonella?
The foodborne illness pathogen that can grow in cool temperature such as on deli meats and hot dogs.
These are the 3 ways to safely thaw foods.
What are 1. in the fridge, 2. in cold water, 3. in the microwave.
The method of cleaning surfaces in the Foods Lab.
What is disinfecting (yellow), rinsing, sanitizing (red)?
The 2 categories of foods most likely to contaminated with e.coli.
What is ground meat and produce (contaminated water)?