2.1 Pg. 74-90
1.
Foodborne illness
2.
Foodborne-illness outbreak
3.
High-risk population
4.
Immune system
5.
Hazard
6.
Contamination
7.
Pathogens
8.
Microorganisms
9.
FATTOM
10.
TCS
11.
Ready-to-eat food
12.
Viruses
13.
Bacteria
14.
Parasites
15.
Host
16.
Fungi
17.
Mold
18.
Yeast
19.
Food allergy
20.
Cross-contact
21.
Inspection

What is when 3 people get sick after eating the same thing?

About how many cases of foodborne illness is there in a year?

A pathogen is what?

Why do older people have to watch what they eat?

What are the categories of food safety hazards?

What is the TDZ?

What grows best with little or no acid?

A pathogen needs FATTOM, what is it?

Where can a virus survive?

This is the leading cause of foodborne illness?

It needs a host?

What happens every 20 minutes in FATTOM?

If your strawberry jam has bubbles & smells bad, what is growing?

Where should you keep your cleaning chemicals?

What is a food allergen is transferred to another food?