Food Illnesses
A disease transmitted by food
Foodborne Illness
Conditions to prevent disease and promote good health
sanitation
40 - 140 degrees Fahrenheit
danger zone
Children are especially susceptible
chemical poisoning
Chew food thoroughly
Prevent Choking
Poison produced by bacteria
toxins
Remove dirt
clean
Used to check internal temperature of meat
thermometer
A technique that exerts pressure on a choking victims abdomen
Abdominal Thrust
Always use a steady step stool
Prevent Falls
Potentially harmful substance that has been accidentally introduced to the food
contaminant
Harmful bacteria from one food is transferred to another
cross-contamination
Hot food should be hot. Cold food should be _______.
Cold
Knowledge of this will help if someone is injured.
First Aid
Use pot holders or oven mitts
Prevent Burns
Microorganisms that cause disease
pathogens
Preparing food to a safe internal temperature
cook
This large appliance is the best way to thaw meat and poultry.
refrigerator
Everyone should have this in case of a kitchen fire
Extinguisher
Keep knives sharp
Prevent Cuts
Single-celled organism
bacteria
Foods should be refrigerated or frozen promptly
chill
Cold foods should be stored at or below this temperature
40
Never pour this on a grease fire.
water
Do not use damaged appliances
Prevent Electric Shock