Safety 1
Sanitation 1
Safety 2
Sanitation 2
Safety 3
100

A disease that is transmitted to people by food

What is foodborne illness

100

This is the transfer of pathogens from one surface to another

What is cross contamination 

100

This is something with the potential to cause harm

What is a hazard

100

This is considered the danger zone

What is 40-140 degrees

100

This is the most important thing you can do to prevent foodborne illness

What is washing your hands

200

This is a type of food that can be eaten without any preparation, washing, or cooking

What is RTE / ready to eat foods

200

This agency develops rules and regulations for the food production agency 

What is OSHA

200

This acronym writes the food code which recommends specific food safety regulations

What is the FDA (food and drug administration)

200

These are small, living organisms that can only be seen with a microscope 

Micro-organisms 

200

This is when a food item containing an allergen comes into contact with another food item and their proteins mix

What is cross-contact 

300

There are 3 types of contaminations

What is physical, biological, and chemical 

300

This micro-organism can double their number every 20 seconds

What is bacteria
300

These are the 5 most common foodborne illnesses

What is E coli., Salmonella, Campylobacter, Norovirus, and Hepatits A

300

This is a system to identify, evaluate, and control food safety hazards

What is thee HACCP (hazard analysis and critical control points)

300

This form of cleaning takes care of things you can see whereas this form of cleaning takes care of things you cannot see

What is cleaning then sanitizing 

400

Foods that are most vulnerable to pathogen growth are also referred to as food that needs TCS

What is Time and Temperature Control for Safety

400

Bacteria needs 6 conditions to grow

What is FAT-TOM

400

These groups of people are at a higher risk of contracting a foodborne illness

What is the elderly, pre-school aged children, and those with a compromised immune system

400

These are the 4 micro-organisms that we learned about

What are viruses, bacteria, parasites, and fungi

400

One should wash their hands for at least this long

What is 15-20 seconds 

500

This is what FAT-TOM stands for

What is Food, Acidity, Temperature, Time, Oxygen, and Moisture

500

There are 4 main causes of foodborne illnesses

What is human error, time temperature abuse, poor handwashing, and cross contamination

500

That CDC estimates that there are this many foodborne illnesses in the US each year

What is 48 million

500

This micro-organism doesn't grow in food, whereas it needs a host such as plants or animals

What are parasites 

500

These are the Big 8 food allergens

What is shellfish, eggs, fish, milk, peanuts, soy, tree nuts, and wheat