For mountain home high school food safety course
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| What are the odds each year of contracting a foodborne illness/ | 1 in 4
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| 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
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| what groups are at higher risk of contracting a foodborne illness? | young children, elderly, pregnant women, and those with weakened immune systems.
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| where can Idaho's food safety rules be found? | Idaho food code
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| who enforces Idaho's food safety rules? | health inspectors or environmental health specialists
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| what do food service employees have the responsibility to do? | deliver safe, quality food to the person eating it
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| food hazard | anything that interferes with providing safe food
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| What are the three categories of food hazards? | physical, chemical and biological
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| What are the four categories of micro organisms? | viruses, parasites, bacteria and fungi
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| which food hazard causes the most illness? | baceria
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| Bacteria nd fungi can __________ in foods | grow
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| bacteria, yeasts and molds can be ___________ or bad | good
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| Viruses and parasites do _________________ in foods | not grow
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| what does fat tom stand for? | food, acidity, time, temperature, oxygen, moisture
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| Which form of bacterial cell is more resistant to heat? | spore
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| spores return to vegetative cells under _________ conditions | favorable
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| Normal cooking temperatures do not _____ spores | kill
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| potentially hazardous food | food that support the rapid growth of bacteria
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| PHFs are generally... | high in protein, low in acid and high in moisture
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| 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
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