Foodborne illness Foodborne-illness outbreak High-risk population Immune system Hazard 6.
Contamination Pathogens Microorganisms FATTOM 10.
Ready-to-eat food 12.
Food allergy 20.
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?