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 contamination 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 restaurant or foodservice operation?
Pathogens
200
Some pathogens need O_______ to grow?
Oxygen.
200
Each year approximately ______ people go to the emergency room?
76,000 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?
PHF foods.
300
Pathogens need M______ in food to grow?
Moisture.
300
What is one of the most common food allergies?
Nut Allergy
300
Foodborne illnesses might occur anywhere? True or False
True
400
How many cases of foodborne illness in the U.S each year?
76 million
400
What can cause foodborne illness ?
Biological toxins
400
What pathogen grows best in food that contains little or no A______?
Acid
400
It is estimated that ______ Americans die because of food born illness each year?
5000 Americans
400
one way to prevent tampering is too _____ access to the operation of food storage and preparation 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
True or False, pathogens need what food energy source to grow?
Food.
500
What is another type of food allergy? (hint) The ocean
Fish and shellfish