The causes of food borne illness can be minimized or

prevented to avoid symptoms which could lead

to long term health problems or even death.

UNIT 3 FOOD SAFETY

UNIT 3 FOOD SAFETY

What can be done to prevent food borne illness?

VOCABULARY• Bacteria• Pathogen• Cross contamination• Salmonella• Staphylococcus• Clostridia perfringens• Clostridia bulina• Botulism• Trichinosis

U N I T 3

Single-celled or non-cellular microorganisms that live almost everywhere.

The transfer of harmful bacteria from one food to another food.

A type of bacteria that causes food borne illness (nose, throat, open wounds)

A type of bacteria that causes food borne illness, associated with raw eggs & poultry

A type of bacteria that causes food borne illness

A type of bacteria that causes food borne illness (proteins)

Better known as a germ, such as a virus, bacterium, prion, or fungus that causes disease in its host.

The MOST DEADLY form of food borne illness (home canning)

An instestinal illness caused by eating infected, undercooked pork.

FOOD SAFETY ~ Notes

1. What are the symptoms of food poisoning?– a d– b e– c f

2. How can the consumer or food handler prevent food poisoning?– a– b– c

3. Harmful food poisoning bacteria grow best and fastest when food is stored in this temperature range: ___ to ____ degrees.

4. T or F Bacteria is killed at cold temperatures.5. The five types of bacteria which most often cause food-borne illnesses

are:

6. __________is the most deadly form of food poisoning.7. What is the most common source of the food poisoning which is listed in the question above?

FOOD SAFETY ~ Notes (cont.)Below each for of food poisoning, list food source from which this illness can be contracted.

8. Salmonella 9. Clostridia perfringens 10. Staphylococcus

11. Botulism 12. E-coli

13. Hands should always be washed after– A. using the restroom C. eating, drinking, or smoking– B. handling raw foods D. all of the above

14. T or F Cross contamination occurs when an unsanitary surface comes in contact with a sanitary surface.

15. T or F All meat, poultry, and fish products are free of pathogens.16. T or F When cooling leftover food, the food should be cooled to 41° within 4 hours.17. To what temperature should ground meat products be cooked to prevent food-borne illness?