What are the most common symptoms of a foodborne illness?

What is the most important way to prevent a bacterial foodborne illness?

Hemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?

What is the most important way to prevent foodborne illnesses caused by viruses?

A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen is most likely the cause?

Parasites are commonly linked with what type of food?

Which pathogen causes the yellowing of the skin and eyes?

Neutral to slightly acidic: pH of 4.6 to 7.5

What causes  "The Big 6" pathogens to be singled out by the FDA?

Flies in the operation are associated with

Yellowing of skin and eyes is called

Foodborne illness onset can range from

FATTOM are conditions that ________ need to grow.

What water activity level is suitable for bacterial growth?

Which FAT TOM condition will a foodservice operation be most able to control?

Form that some bacteria can take to protect themselves when nutrients are not available. 

What nutrients do bacteria need in food to thrive?

What acidity level is good for the growth of bacteria?

Fish that will be served raw or partially cooked needs to be properly ____________ by the manufacturer before receiving.

Which food best supports the growth of bacteria?

What are the two conditions for bacterial growth that you can control? 

What is the temperature range of the temperature danger zone? 

In what temperature range does bacteria grow most rapidly? 

Jaundice is a symptom of which foodborne illness?

Where is Shiga toxin-producing Escherichia coli found?

What is a basic characteristic of a virus? 

This parasite is linked to berries and lettuce

Parasites are commonly linked to what type of food?

What is the most important measure for preventing Hepatitis A from causing a foodborne illness?

Small, living organisms that can be seen only through a microscope

Fecal-oral route of contamination is the most common biological way of food contamination.

Microorganisms that cause illness

Single-celled, living microorganism that can spoil food and cause foodborne illness.

Pathogens that can spoil food and sometimes make people sick. Molds and yeasts are examples. 

Anything galvanized is considered a toxic metal and can leach into acidic food.

Organism that needs to live in a host organism to survive. 

Poisons produced by pathogens, plants, or animals. 

Amount of moisture available in food for bacteria to grow is known as water activity. 

Viruses grow on food. 

Viruses are the leading cause of foodborne illness.

Toxins can be prevented by purchasing from approved, reputable suppliers. 

Parasites do not require a living host to grow and reproduce. 

Cooler or freezer temperatures may slow the growth of fungi, but will not kill it. 

All food found with fungi on it should be thrown out.