Show:
Food Borne Illness
Hazards
Hygiene #1
Hygiene #2
Vocabulary
100
Populations that are more susepatble to food borne illness.
What is younger then 5 and older then 65, Pregnant women, and people that have weak immune systems?
100
3 types of food hazards
What are physical, chemical, and biological?
100
Some examples of things food workers should do to maintain good personal hygiene (name at least 3).
What are not working when you are sick, washing hands as often as possible, bathe, wear gloves, remove jewelry, don't eat or drink when preparing food, no fake nails, wear a hairnet?
100
In food preparation hand sanitizer must not used instead of
What is washing your hands?
100
Things in food that can cause people to get sick.
What are hazards?
200
Definition of food borne illness
What is any illness resulting from consuming infected food or drink?
200
Tiny worms that can live in pork, fish, or meat.
What are parasites?
200
The length of time a person should wash their hands.
What is 20 seconds?
200
Important rules about gloves (list at least 2).
What are wash hands before putting gloves on, change gloves that have rips, change gloves that might be contaminated, never reuse gloves, change gloves between working with raw and ready-to-eat foods, and wash hands after removing gloves?
200
To make clean using sanitizer.
What is to sanitize?
300
Food borne illness is more often called
What is food poisoning?
300
Rocks in your food would be an example of this.
What is a physical hazard in food?
300
The amount of times a person should wash their hands in a day.
What is as often as possible?
300
Persoanl habits that affect food safety (poor hygiene) - (name at least 2).
What are hair retraints, fingernails, jewelry, or personal items (medicine, purse, coat)?
300
Hard or soft objects in food that can cause someone to get sick.
What is a physical hazard?
400
Germs that can cause food borne illnesses
What is bacteria, viruses, or parasites?
400
Conditions for bacteria to grow (name at least 3).
What are time, temperature, moisture, oxygen, acidity, food?
400
The steps to hand washing.
What is Step 1 - Wet hands and soap, Step 2 - Scrub hands, Step 3 - Rinse hands, Step 4 - Dry hands with clean towel.
400
Ready-to-eat foods are (list at least 3).
What are produced eaten raw, bakery or bead items, foods that have already been cooked, foods that will not be cooked?
400
Things that poison food naturally or during food handling.
What is chemical contamination?
500
Certain foods are more likely to cause food borne illnesses (name at least 3)
What are undercooked meat, raw fish, eggs, sprouts, unpasteurized milk or juice, cooked starches, fruits and vegetables?
500
Double Jeopardy. Ask your teacher. If you get this right then you get double points :-). If you get it wrong you lose double points.
Are you right?
500
A food worker should wash their hands before food preparation AND (name at least 5)
What are after using the bathroom, after handling raw meat, fish, or poultry, after taking out the garbage or doing dirty dishes, after taking a break or smoking, after sneezing or coughing or blowing nose, after handling animals or chemicals?
500
The length of time a food worker should spend in the scrubbing phase of hand washing.
What is 10-15 seconds?
500
Two things that can cause disease or infection (one is able to be cured by medicine and one is not).
What are viruses and bacteria?