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Foodborne Illness
Measures of Prevention
Foods that are easily contaminated
FAT-TOM
Knife Skills
100
What are pathogens/contaminants?
An organism that can make you sick and can be in the form of bacteria, viruses, or parasites.
100
What is the easiest measure of prevention in terms of foodborne illness?
Handwashing.
100
What is considered the most easily contaminated dairy product?
Milk
100
Name three easily contaminated foods.
Meat, milk, eggs, shellfish, fruits, vegetables, and sprouts.
100

What knife is used for peeling , trimming, chopping, slicing, dicing, filleting and cutting. 

What is the Chef's knife. 

200
What are three symptoms of foodborne illness?
vomitting, diarrhea, and fever.
200
What is the best way to prevent pathogen growth and spread while preparing food?
Using separate cutting boards and knives and washing them in between
200
Foods that at first you wouldn't think they could be easily contaminated
What is Fruits and vegetables?
200
What is the maximum amount of time food can be in the danger zone?
2 hours (4 at most!)
200

I am a knife that is used for cutting bread. 

What is Serrated Knife. 

300
Which populations are particularly susceptible to foodborne illness?
The elderly, young children, and pregnant women.
300
What is the way you should wash fruits and vegetables?
Clean running water
300
What is the most frequently contaminated seafood?
Shellfish
300
What is the danger zone?
40-140 degrees Fahrenheit
300

What knife is used to peel fruits and vegetables? 

What is Paring Knife. 

400
How long can symptoms of foodborne illness last?
30 minutes to 6 weeks.
400
What should be used to clean up spills?Paper towels or clean dish cloths
Paper towels or clean dish cloths
400
True or false: if you have recently had a foodborne illness it is okay that you handle food in the kitchen.
False
400
What are the two necessities for bacterial growth?
oxygen and moisture
400

What knife is recommended to cut meat?

What is Butcher knife.