2.1 Pg. 74-90 Foodborne illness Foodborne

advertisement

2.1 Pg. 74-90

1.

2.

3.

4.

5.

Foodborne illness Foodborne-illness outbreak High-risk population Immune system Hazard 6.

7.

8.

9.

Contamination Pathogens Microorganisms 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?

Download