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UNIT 3

UNIT 3. FOOD SAFETY. 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. What can be done to prevent food borne illness?. UNIT 3. VOCABULARY.

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UNIT 3

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  1. UNIT 3 FOOD SAFETY 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.

  2. UNIT 3 FOOD SAFETY What can be done to prevent food borne illness?

  3. UNIT 3 VOCABULARY Single-celled or non-cellular microorganisms that live almost everywhere. Better known as a germ, such as a virus, bacterium, prion, or fungus that causes disease in its host. • Bacteria • Pathogen • Cross contamination • Salmonella • Staphylococcus • Clostridia perfringens • Clostridia bulina • Botulism • Trichinosis The transfer of harmful bacteria from one food to another food. A type of bacteria that causes food borne illness, associated with raw eggs & poultry A type of bacteria that causes food borne illness (nose, throat, open wounds) A type of bacteria that causes food borne illness (proteins) A type of bacteria that causes food borne illness The MOST DEADLY form of food borne illness (home canning) An instestinal illness caused by eating infected, undercooked pork.

  4. 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. • 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?

  5. 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?

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