Food poisoning is the subject of these printable food safety flash cards.
There are 20 flash cards in this set (4 pages to print.)
To use:
1. Print out the cards.
2. Cut along the dashed lines.
3. Fold along the solid lines.
Sample flash cards in this set:
| Questions | Answers |
|---|---|
| illness carried or transmitted to people by food people with compromised immune systems are more likely to get sick | foodborne illness |
| incident in which two or more people experience same illness after eating same food usually not in same household | foodborne illness outbreak |
| potentially hazardous foods | usually foods with harmful bacteria: dairy eggs meat raw sprouts and seeds fish shellfish heat treated plant foods like cooked rice |
| what are the types of hazards that can cause illness | biological: microorganisms, plants, seafood toxins chemical: cleaners, sanitizers, toxic metals physical: foreign objects accidentally get into food, chicken bone in chicken fillet |
| what are ways foodborne illness to happen more rapidly | TT: time temp abuse - food catering company leaves food out at room temp Cross-contamination - someone sneezing in food Poor personal hygiene -not washing hands after bathroom or picking pimples and touching food |
| Salmonellosis | bacteria, commonly caused by contaminated food or water. farm animals carry; infected humans carry in feces contaminated food (poultry and eggs and dairy) or water |
| Shigellosis | shigella found in feces of infected humans; occur when people eat contaminated food or water; flies |
| norovirus gastroenteritus | often transferred to food when infected food handlers touch food or equip w fingers that have feces on them food: RTE food shellfish |
| common food allergens | dairy and milk egg fish and shellfish soy nuts wheat |
| PHF | potential hazardous foods (165 degF) |
| Contaminant | A substance, such as a chemical or organism, that makes food unsafe to eat |
| Foodborne Illness | Sickness caused by eating food that contains a contaminant. |
| Microorganism | A living thing so small that it can only be seen through a microscope. |
| Toxin | Poison that can cause a illness |
| Food Safety | Keeping food safe to eat by following proper food handling and cooking practices. |
| Sanitation | Prevention of illness through cleanliness. |
| Personal hygiene | Thoroughly washing your body, face, and hands, you help to avoid transferring harmful bacteria when handling food. |
| Cross-Contamination | The spread of harmful bacteria from one food to another. |
| Preserve | To prepare food in a way that allows it to be safely stored for later use |
| Recall | Immediate removal of a product from store shelves |
