Definitions
Foodborne Illnesses
Two Sink System
Dishwashing
Challenge/Grade 9 questions
100

What does sanitary mean?

Free from bacteria, germs, or dangers to health

100

What is a kind of mold/ food made from mold that is safe to eat?

- cheese

- cured meats

- etc.

100

What temperature should the water be when you fill in the sinks?

HOT

100

What temperature should your water be when washing dishes?

As HOT as you can take it

100

Which foodborne illness causes you to be sick the fastest?

Staph

200

What are food borne illnesses?

An illness that starts (born) in food and is spread to a human

200

What are 2 COMMON sources of foodborne illnesses?

- meat

- dairy

- eggs

- fruits & veggies

- etc.

200

What goes INTO sink #1 (left side)?

Hot water and dish soap


200

What do you use to dry your hands?

A paper towel

200

What are allergies?

A negative overreaction of the immune system → the immune system fights harmless foreign substances called allergens, such as dust mites, pollen, pet dander, and food.

300

What is a parasite?

An organism that lives in or on another organisms where one organism benefits while the other is harmed

300
What are 3 COMMON symptoms of a foodborne illness?
  • Diarrhea

  • Vomiting

  • Nausea

  • Stomach cramps

  • Headache

  • Fever

300

What goes INTO sink #2 (right side)?

Hot water and sink sanitizer
300

Where do you find the dish towels and table clothes?

in the cupboard near the back, by the washing machine

300

What is anaphylaxis?

A severe, life-threatening allergic reaction that happens very fast

400

What is cross contamination?

When harmful bacteria or germs spread from one source to another

400

Which foodborne illness is a PARASITE?

Roundworm

400

Where do you rinse the dishes?

in sink #2, using the hot water and sink sanitizer

400

What do you fill in sink #1 (left sink) for step #2 for dish washing?

hot water and dish soap

400

What is pasteurization?

The process where harmful bacteria are killed in foods and liquid by using heat

500

What is the Danger Zone?

  • The temperature range of 5℃ - 60℃ 

  • The temperatures food goes bad the fastest in

500

Which foodborne illness is related to raw flour, chicken and eggs?

Salmonella
500
Where do you find the sink sanitizer and dish soap?

Sink sanitizer = in the front of the class, in a bottle with a spout

Dish soap = in a squeeze bottle in your kitchen

500

How much sink sanitizer do you need in sink #2 (right side)?

you need to add a little amount

- draw a letter like a X or S