Foodborne Illness
A disease transmitted to people by food.
What is foodborne illness?
The proper temperature for handwashing.
What is as hot as you can stand it?
Anything with a potential to cause harm
What is a hazard?
The length of time you should wash your hands for.
What is 20 seconds?
The range of the temperature danger zone (TDZ).
What is 41-135 degrees Fahrenheit?
An incident where two or more people eat the same food and become ill.
What is a foodborne illness outbreak?
True or False: Food Handlers should wash their hands before handling food
What is True?
These are the three main types of contaminants (hazards).
What are chemical, physical, and biological contaminants?
The only piece of jewelry you are allowed to wear in the kitchen
What is a plain metal (wedding) band?
Name two of the four most common types of bacteria that cause foodborne illness.
(Hint: there are four most common)
What is:
- Salmonella Typhi
- Non-typhoidal salmonella
- Shigella spp.
- E. Coli
The three groups who have a higher risk of getting a foodborne illness.
What are Elderly people, Pre-school-age children, and people with a compromised immune system?
(The high-risk population)
A symptom of liver disease that causes the skin and eyes to become a yellowish color
What is Jaundice?
Happens when objects get into food.
What is a physical contaminate?
Some of the activities you must wash your hands after doing. (Name three)
Dealer's choice
A negative reaction to a food protein
What is a Food Allergy?
The amount of cases of foodborne illness that occur in the U.S. each year?
What is 48 million?
The four symptoms that would cause a food handler to have to stay home.
What are:
- Soar throat with a fever
- Vomiting
- Diarrhea
- Jaundice
Name the 4 types of biological contaminates, or pathogens?
What are Viruses, Bacteria, Parasites, and Fungi?
How fast you can cool an item down from 135 degrees or higher, to 41 degrees or lower
What is 6 hours?
(135 degrees to 70 degrees in 2 hours, then 70 to 41 in the next 4 hours)
The six conditions bacteria needs to grow.
What is FATTOM?
(Food, Acidity, Time, Temperature, Oxygen, and Moisture)
These are common symptoms of foodborne illness (There are four.)
What is vomiting, diarrhea, abdominal pain, and fever?
these are the four main types of cleaners
What are:
- Detergents
- Degreasers
- Delimers
- Abrasive cleaners
The number one prevention method for chemical contamination.
What is store chemicals away from food?
The correct cooking temperature for the following:
Poultry, Ground Meat, Seafood, and Pork
What is:
Poultry: 165 for 15 seconds
Ground Meat: 155 for 15 seconds
Seafood: 145 for 15 seconds
Pork: 145 for 15 seconds
Name the "Big Eight" food allergens.
What are:
- Milk
- Eggs
- Shellfish
- Tree Nuts
- Peanuts
- Wheat
- Soy
- Fish