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Y1.U2.1-4Flash Sanitation Intro, Microworld , Contamination, Personal Hygeine

Y1.U2.1-4Flash Sanitation Intro, Microworld , Contamination, Personal Hygeine. Blank Next…. What are pathogens?. 1. Microorganisms that cause illness. 1. A foodborne-illness outbreak occurs when. 2. two or more people get the same illness after eating the same food. 2.

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Y1.U2.1-4Flash Sanitation Intro, Microworld , Contamination, Personal Hygeine

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  1. Y1.U2.1-4FlashSanitationIntro, Microworld, Contamination, Personal Hygeine

  2. BlankNext…

  3. What are pathogens? 1

  4. Microorganisms that cause illness 1

  5. A foodborne-illness outbreak occurs when 2

  6. two or more people get the same illness after eating the same food. 2

  7. Why are elderly people at a higher risk for foodborne illness? 3

  8. Their immune systems have weakened with age. 3

  9. According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of foodborne illness in the United States annually. 4

  10. 76 4

  11. The three categories of food safety hazards are biological, physical and 5

  12. chemical. 5

  13. Pathogens grow well in food that has a temperature between 6

  14. 41°F and 135°F. 6

  15. If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes. 7

  16. 20 7

  17. What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams? 8

  18. Yeast 8

  19. Glass from a broken lightbulb is an example of which type of contaminant? 9

  20. Physical 9

  21. The transfer of allergens from food containing an allergen to the food served to a customer is known as 10

  22. cross-contact 10

  23. Hands and arms should be scrubbed with soap for at least __________ seconds. 11

  24. 10-15 11

  25. When washing hands, the water should be 12

  26. as hot as you can comfortably stand. 12

  27. To use gloves properly, 13

  28. wash your hands before putting on gloves. 13

  29. If a foodservice employee has diarrhea or vomiting, he or she should 14

  30. call in sick and stay home. 14

  31. Store foodservice cleaning chemicals 15

  32. away from food, utensils, and equipment used for food. 15

  33. What is the leading cause of foodborne illnesses? 16

  34. Viruses 16

  35. Which type of pathogen needs to live in a host to survive? 17

  36. Parasites 17

  37. Which food item has been associated with Salmonella Typhi 18

  38. Beverages 18

  39. What symptom requires a food handler to be excluded from the operation? 19

  40. Jaundice 19

  41. Which is an example of physical contamination? 20

  42. Bones in fish 20

  43. What practice is useful for preventing Norovirus from causing foodborne illness? 21

  44. Excluding staff with vomiting from the operation 21

  45. What condition promotes the growth of bacteria? 22

  46. Food held between 70 degrees F. and 125 degrees F. 22

  47. Parasites are commonly associated with what food. 23

  48. Wild game 23

  49. What practice should be used to prevent seafood toxins from causing a foodborne illness? 24

  50. Purchasing food from approved, reputable suppliers 24

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