The zone is 40-140
an infection or irritation caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals.
ecoli, samonella, norovirus are types of
these are living organisms can live can be found in food such as raw meat and seafood
examples of high fructose corn syrup, artificial sweeteners, sodium nitrite
What has 7 steps?
Norovirus, Nontyphoidal Salmonella, Salmonella Typhi, E. coli, Shigella, and Hepatitis A
: Milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat and soy.
Something that causes an allergic reaction
makes peanut butter
almond, hazel nut, cashews, hazelnuts are types of
comes from cows
can be scrambled , fried or boiled for breakfast
shrimp, tuna, salmon, crab are types of
whole _______ bread
what is one way contaminants are transfered?
bacteria, viruses, parasites, and fungi are harmful microorganisms that are called pathogens, which is what type of contamination?
one of the 5 most common foodborne illness symptom
The six conditions bacteria needs in order to grow
how many weeks can a pathogen live?
carried in blood & intestinal tract, severity of symptoms depends on health of person
found in feces, high levels remain in feces for weeks after symptoms are gone
found in intestines of cattle and people, small amounts make you sick
carried by humans and animals, need a living host, cannot row in food but can be transferred in food
found in feces of infected people, linked to shellfish in contaminated h2o
associated w/ seafood, wild game, and food processed w/ contaminated h2o
a fungi that causes an foodborne illness
time temperature abuse
poor personal hygiene
Ready to eat foods
Also known as food poisoning
microscopic living organisms
show signs of something
To expect or prepare for
The spreading of harmful bacteria from one food to another
What can occur if foods are not wrapped properly?
foods that spoil easy
Food poisoning often is seen as..
Type of bacteria found in raw eggs
Organisms that feed on living things
Leftover soups, sauces, and gravy should be ___ before eating
Temperature range in which bacteria grow the fastest
You should never keep foods under the___?
time temperature abuse
Bacteria needs six conditions to grow. What is the abbreviation for them?
This bacteria is linked to ready-to-eat foods and beverages
This bacteria is linked to poultry and eggs, meat, and dairy products
Foods that are easily contaminated by hands, such as salads containing TCS food is linked to which bacteria?
Raw or undercooked ground meat is linked to this bacteria...
This virus can contaminate water and many types of food and is linked with ready-to-eat foods.
This virus is similar to Hepatitis A
are commonly associated with seafood, wild game, and food processed with contaminated water, such as produce.
Most foodborne illnesses are caused by pathogens, a form of what contamination?
You need to call the poison control number if you eat/drink something with this contaminant in it.
Make sure that products you reiceive are from safe....
You will have this symptom if you eat something you are allergic to.
What does the second 'T' in FATTOM stand for?
This bacteria lives only in humans, linked with Ready-to-eat food and beverages
This FDA identified virus is often transferred to food when infected food handlers touch food with fingers contaminated with feces
This contaminant is found when natural objects are found in food such as bones in fish fillet
A form of biological contamination
A protein in a food or ingredient that some people are sensitive to
___________ are an important tool used to identify allergens in the products that you purchase
Milk, eggs, fish, peanuts, soy, wheat, shellfish, and tree nuts are identified as what ?
The symptom of foodborne illness when the skin and eyes turn yellow is called
The FDA claims that there are over ______ kinds of bacteria, viruses, parasites, and molds that can occur in food and cause a foodborne illness
Many farm animals carry this bacteria
They require a living host to grow
Many types of illnesses can occur from eating ________ toxins
Terrorist, disgruntled staff, vendors, and __________, may try and tamper with your food to contaminate it
Live in and on our bodies. Some keep us healthy and some cause illnesses.
Most illnesses occur when people eat or drink contaminated food or water.
they are carried by human beings and animals
this includes yeasts, molds, and mushrooms
they are commonly associated with seafood wild game, and food processed with contaminated water, such as produce
the six conditions required for the growth of foodborne pathogens
Lives in only humans and carry the bacteria in their bloodstream and intestinal tract
Poultry, eggs, meat, milk and dairy products are linked to it.
One of the leading causes of foodborne illness. Often transmitted through airborne vomit particles.
Commonly linked with ready to eat food, also with shellfish from contaminated water
Pathogens are a form of this contamination, found naturally in food
Requires a host to live and reproduce
Lives only in humans, found in ready to eat food and beverages
Carried naturally in farm animals and linked with poultry, eggs, meat, dairy products, and produce
Found in the feces of humans
Conditions for bacteria to grow
Found in the intestines of cattle
Linked to ready-to-eat food and shellfish from contaminated water; found in feces of infected humans
Transferred to food via infected food handlers touching food or equipment
Yeasts, molds, and mushrooms
Contaminates consisting of cleaners, sanitizers, polishes, perfumes, lubricants etc
Contaminates consisting of bones, metal shavings, fingernails, glass, dirt, etc.
A protein in a food or ingredient that some are sensitive to
Characterized by nausea, hives, swelling, itchy rashes, abdominal pain, wheezing
a tpye of food hazard that includes hair, fingernails and metal fragments
a world renound Food Safety System developed by NASA
you cant always smell, see or taste this in some foods
foods that are high risk from food poisioning bacteria , are said to be P_______ H__________ foods
a type of biological food poisioning bacteria , found in the gut of animals
transfer of bacteria from one place to another in food preparation areas
this practice is better than a cure
temprature D______, Z______
These can be chemical , phsyical or biological
reduce bacteria to an accetpable level, through heat or chemical methods
remove visiable dirt or grime
enviromental health officers check that food premises are S____
is important to wash your _______ between jobs in the kitchen and in the bar
hard to kill bacteria that can stand high tempratures , require 120 c to kill
fecal oral contamination
temp danger zone