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1.01-1.03

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
Foodborne Illness   A disease transmitted by food  
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Food Safety   How food is handled to prevent foodborne illness  
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Food Sanitation   Cleanliness of equipment and facilities  
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Salmonella   Foodborne illness caused by bacteria found in undercooked poultry, meat, and eggs  
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E-Coli   Foodborne illness caused by bacteria found in raw or undercooked ground beef  
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Camplyobacter   Bacteria found in undercooked meats, unpasteurized dairy, and untreated water.  
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Norwalk Virus   Foodborne illness caused by a virus found in untreated water sources.  
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Sanitizer   Substance for prepreparation of killing germs designed for uses on food processing equipment  
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Cross Contamination   Passing of bacteria, microorganisms, or other harmful substances indirectly from one patient to another through improper unsterile equipment.  
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USDA   United States Department of Agriculture  
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Tempurature Danger Zone   40-140 degrees fahrenheit where bacteria grows the most  
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Chronic Condition   A disease that is long lasting or recurrent  
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Non-porus   Surface that is impenetrable.  
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Created by: maggieschroder
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