Foodborne Illness
This is the common term for illnesses transmitted to people through food.
What is foodborne illness?
These are the three types of contaminants that can make food unsafe.
What are biological, chemical, and physical contaminants?
The acronym HACCP stands for this.
What is Hazard Analysis Critical Control Point?
This agency is responsible for inspecting meat, poultry, and eggs in the United States
What is the USDA (United States Department of Agriculture)?
This is the single most important measure for preventing the spread of pathogens.
What is proper handwashing?
Name one of the common symptoms of foodborne illness.
What is nausea, vomiting, diarrhea, fever, or abdominal cramps?
Bacteria, viruses, parasites, and fungi are examples of this type of contaminant
What are biological contaminants?
This is the minimum length of time you should wash your hands
What is 20 seconds?
The FDA stands for this.
What is the Food and Drug Administration?
Hands should be washed after touching this part of the body.
What are the face, hair, or any part of the body?
An illness is considered an outbreak when this number of people report the same illness after eating the same food.
What is two or more people?
This chemical contaminant can leach into food from certain cookware
What is lead?
This is the first step in preventing foodborne illness.
What is purchasing food from approved, reputable suppliers?
This local entity is responsible for enforcing food safety in foodservice operations.
What is the local health department?
Food handlers should be excluded from work if they have this type of illness.
What is a foodborne illness?
This is the leading cause of foodborne illness
What is biological contamination?
Hair, metal shavings, and dirt are examples of this type of contaminant
What are physical contaminants?
Keeping food at this temperature range can prevent bacterial growth.
What is below 40°F (4°C) for cold foods and above 140°F (60°C) for hot foods?
This agency conducts research into the causes of foodborne illness outbreaks.
What is the CDC (Centers for Disease Control and Prevention)?
This should be used to cover wounds on hands.
What is a bandage or impermeable cover?
Name two groups that are at higher risk for foodborne illness
Who are the elderly and young children, or who are pregnant women and people with weakened immune systems?
The presence of these can render food unsafe and occurs naturally or through improper handling.
What are toxins?
This practice involves separating raw meat from ready-to-eat foods
What is cross-contamination prevention?
This federal organization is responsible for setting safety standards for food additives.
What is the FDA (Food and Drug Administration)?
Employees should do this after eating, drinking, smoking, or chewing gum
What is wash their hands?