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Related Flashcards
Cards In This Set
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Why are elderly people at a higher risk for foodborne illnesses?
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Their immune systems have weakend with age.
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The three categories of food safety hazards are biological, physical, and ....
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Chemical
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For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
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2
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The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and....
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Time-temperature control.
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According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor person hygiene, and....
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Purchasing food from unsafe sources.
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Why are infants and young children at higher risk for getting a foodborne illness?
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They have not yet built up their immune system.
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Identify me..
*Many farm animals carry me naturally.
* I have been found in eggs, produce, and poultry.
*I can produce diarrhea and vomiting.
* Preventing cross-contamination is one way to prevent me.
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Salmonella spp.
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Identify me..
* I can produce toxins if I grow to large numbers.
* I have been linked with salads containing TCS food.
* I can produce retching and abdominal cramps.
* Washing hands can prevent me.
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Staphylococcus aures
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Identify me...
* I am found in soil.
* I have been linked with cooked rice dishes.
* I can produce watery diarrhea.
* Cooking, holding, and cooling food correctly can prevent me.
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Bacillus cereus.
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Identify me...
* I form spores.
* I have been linked with meat and poultry.
* I do not typically produce fever or voniting.
*Holding, cooling, and reheating food correctly can prevent me.
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Clostridum perfringens.
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Identify me...
* I do not need oxygen to grow.
* I have been linked with canned and ROP food.
* I can produce double vision.
* Inspecting canned food for damage can prevent me.
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Clostridum botulism.
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Identify me...
* I am found in the feces of the people I make sick.
* I can cauce bloody diarrhea and fever.
* I can be in feces for weeks after symptoms have ended.
* Washing hands can prevent me.
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Shigella spp.
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Foodborn patogens grow well at temperatures...
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Between 41 F to 135 F.
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FAT TOM stands for Food, Acidity, Temperature, Tim, Oxygen and..
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Moisture
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Which pathogen is primarily found in the hair, nose, and throat of humans?
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Staphylococcus aureus
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