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Idaho Food Safety

For mountain home high school food safety course

QuestionAnswer
What are the odds each year of contracting a foodborne illness/ 1 in 4
what are the seven impacts of foodborne illness to a food service establishment loss of customers,reputation,employee confidence, Lawsuits, increased insurance costs, increased absence of employees, need for retraining
what groups are at higher risk of contracting a foodborne illness? young children, elderly, pregnant women, and those with weakened immune systems.
where can Idaho's food safety rules be found? Idaho food code
who enforces Idaho's food safety rules? health inspectors or environmental health specialists
what do food service employees have the responsibility to do? deliver safe, quality food to the person eating it
food hazard anything that interferes with providing safe food
What are the three categories of food hazards? physical, chemical and biological
What are the four categories of micro organisms? viruses, parasites, bacteria and fungi
which food hazard causes the most illness? baceria
Bacteria nd fungi can __________ in foods grow
bacteria, yeasts and molds can be ___________ or bad good
Viruses and parasites do _________________ in foods not grow
what does fat tom stand for? food, acidity, time, temperature, oxygen, moisture
Which form of bacterial cell is more resistant to heat? spore
spores return to vegetative cells under _________ conditions favorable
Normal cooking temperatures do not _____ spores kill
potentially hazardous food food that support the rapid growth of bacteria
PHFs are generally... high in protein, low in acid and high in moisture
Idaho food code defines phfs as... any food of animal origin, plant foods that have been heat treated, certain plants like cut melons and raw seed sprouts, and garlic and oil mixtures
Created by: 1326062815
 

 



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