| A | B |
|---|
| 4 pathogens | Bacteria, Parasites, Virus, Fungi (mold) |
| 3 important symptoms of a foodborne illness | vomiting, fever, nausea |
| 6 symptoms of a foodborne illness | diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice |
| the big 5 pathogens of foodborne illnesses | Shigella, Salmonella, E. coli, Hepatitis A, Norovirus |
| the big 5 pathogens are often found in an infected person's _____ | feces |
| what is the acronym for what bacteria needs to grow | FAT TOM |
| FAT TOM means | Food, Acidity, Temperature, Time, Oxygen, Moisture |
| most bacteria needs what type of food to survive | carbs or proteins |
| bacteria grows best in foods that contain little or no _____ | acid |
| pH scale that bacteria grows best in is | neutral to slightly acidic, pH 7.5 to 4.6 |
| bacteria grows rapidly between what temps | 41 to 135 (temperature danger zone) |
| what degrees are the temperature danger zone | 41 to 135 |
| the more ____ bacteria spends in the temperature danger zone, the more it grows | time |
| some bacteria needs an anaerobic place to grow. what does anaerobic mean | a place without oxygen |
| examples of an anaerobic place where bacteria can grow | cooked rice, untreated garlic & oil mixtures, temp-abused baked potatoes |
| bacteria grows well in food with high levels of moisture. this is called ____ | water activity (aw = a with subscript w) |
| the scale of water activity is | 0.0 to 1.0 |
| food with a water activity of _____ or higher is ideal for bacterial growth | 0.85 |
| Four stages of bacterial growth | Lag phase, Log phase, Stationary phase, Death phase |
| to keep from dying when they lack nutrients, certain bacteria can change into a form called | spore |
| small, living organisms seen in a microscope | microorganisms |
| microorganisms that can cause illness | pathogens |
| some pathogens produce poison called | toxins |
| 3 ways to spread pathogens | Person to person. Sneezing or vomiting onto food or surfaces. Touching dirty surfaces & then touching food |
| the most important way to prevent bacteria from causing foodborne illness is to control | time and temperature |
| TCS food | food requiring time and temperature control for safety |
| SOPs | standard operating procedures |
| FDA | Food and Drug Administration |
| 3 types of contaminants that threaten food safety | Biological, chemical, physical |
