Show:
Foodborne Illness
Biological Contamination
FAT TOM
Allergens
Physical Contamination/ Food Defense
100
What is a foodborne illness?
a disease transmitted to people by food.
100
What are microorganisms?
small, living organisms that can be seen only through a microscope.
100
Pathogens grow well in food that has a ________ between 41 and 135 degrees
Temperature.
100
What is a food allergy?
The body's negative reaction to a food protein.
100
physical contamanation happens when ______?
objects gets into food
200
What is a foodborne illness outbreak?
when two or more people get the same illness after eating the same food.
200
What is the greatest threat to food safety in a restuarant or foodservice operation?
Pathogens
200
Some pathogens need ________ to grow?
Oxygen.
200
Each year approximately ______ people go to the emergency room?
30,000 people.
200
how can physical contamination be prevented?
by inspecting food closely before eating
300
How much does foodborne illness costs the United States?
Billions of dollars each year
300
Food that is most vulnerable for pathogen growth?
TCS food.
300
Pathogens need _______ in food to grow?
Moisture.
300
A severe reaction that is life threatening and requires immediate attention is?
Anaphylaxis
300
Attacks might occur anywhere from the_____ to the restroom
Farm
400
How many cases of foodborne illness in the U.S each year?
76 million
400
What can cause foodborne illness ?
Biological toxins
400

Many pathogen grow best in food that contains little or no _______?

Acid

400
It is estimated that ______ Americans die because of allergic reaction to food each year?
150-200 Americans
400
one way to prevent tampering is too _____ access to the operation of food storage and preperation areas?
Control
500
What is CDC?
The Centers for Disease Control
500
What are four types of pathogens that can contaminate food?
Viruses,Bacteria,Parasites, and Fungi.
500

What are the two most common Pathogens ?

BACTERIA & VIRUSES

500
what two alergies are most common?
tree nuts and peanut
500
_____ and ______ help identify staff and vendors?
uniforms and name tags