Transcript document

1. When taking food to a picnic, cooked
meat dishes should be prepared ______
__________ . (V-228)
1. When taking food to a picnic, cooked
meat dishes should be prepared ______
__________ .
Ahead of time
2. When taking food to a picnic, chill the
foods at least several hours before
packing them in a cooler with plenty of
____ or __________. (V-228)
2. When taking food to a picnic, chill the
foods at least several hours before
packing them in a cooler with plenty of
____ or __________.
Ice or gel packs
3. Marinate picnic meat and chicken in
the _____________. (V-228)
3. Marinate picnic meat and chicken in
the _____________.
refrigerator
4. Put the cooler containing picnic foods
in the __________ of the car--not in the
hot ________. (V-228)
4. Put the cooler containing picnic foods
in the __________ of the car--not in the
hot ________.
Passenger compartment
trunk
5. If picking up take-out food on the way
to the picnic, eat the food within _____.
Or buy take-out foods ahead of time to
chill thoroughly before packing into the
ice chest (V-228)
5. If picking up take-out food on the way
to the picnic, eat the food within _____.
Or buy take-out foods ahead of time to
chill thoroughly before packing into the
ice chest
two hours
6. At the picnic site, keep the ice chest
___________________________ . (V-228)
6. At the picnic site, keep the ice chest
___________________________ .
Out of direct sunlight
7. Are meats leftover from a picnic safe
to use later at home? (V-229)
7. Are meats leftover from a picnic safe
to use later at home?
Yes--if they have been kept cold
constantly except for brief serving times.
8. Why is ground meat more perishable
than roasts or steaks? (V-230)
8. Why is ground meat more perishable
than roasts or steaks?
Grinding exposes more of the interior
meat to bacteria which may be on the
surface, in the air, on equipment and on
people’s hands. The interior of a roast,
for example, is sterile unless it has been
cut.
9. When purchasing meat at the store, be
sure the wrapping ____ and the meat is
______. Put the package in a ____ so it
won’t drip on other foods. Keep raw
meat away from ____. Take the meat
home ____ after leavining the store and
refrigerate it ______________. (V-231)
9. When purchasing meat at the store, be
sure the wrapping ____ and the meat is
______. Put the package in a ____ so it
won’t drip on other foods. Keep raw
meat away from ____. Take the meat
home ____ after leavining the store and
refrigerate it ______________.
Isn’t torn…cold…plastic bag…
cooked food and produce…immediately
as soon as possible
10. Keep ground meats refrigerated and
cook or freeze them within __________.
(V-231)
10. Keep ground meats refrigerated and
cook or freeze them within __________.
One or two days
11. Over the years, many people thought
pork was unsafe because of its
connection with _______ a disease
caused by _________ that infects the
__________ and _________ tissue. (V-232)
11. Over the years, many people thought
pork was unsafe because of its
connection with _______ a disease
caused by _________ that infects the
__________ and _________ tissue.
trichinosis
12. Today the incidence of the trichinosis
is _______. (V-232)
12. Today the incidence of the trichinosis
is _______.
rare
13. Modern research shows that
trichinae is killed in fresh pork by
cooking pork to _______ internal
temperature. (V-232)
13. Modern research shows that
trichinae is killed in fresh pork by
cooking pork to _______ internal
temperature.
160 F
14. The USDA recommends cooking pork
to _____ to be sure bacteria as well as
trichinae are destroyed in all areas of the
meat. Also product quality is better at
160 F versus 140 F. (V-232)
14. The USDA recommends cooking pork
to _____ to be sure bacteria as well as
trichinae are destroyed in all areas of the
meat. Also product quality is better at
160 F versus 140 F.
160 F
15. Foods that cause the most choking
problems are ____, ____, ____ and ____.
(V-233)
15. Foods that cause the most choking
problems are ____, ____, ____ and ____.
Hot dogs, candy, nuts and grapes
16. Never leave your child _____ when he
or she is eating. (V-233)
16. Never leave your child _____ when he
or she is eating.
unattended
17. Because you may not have time for
action when you are driving, _________.
(V-233)
17. Because you may not have time for
action when you are driving, _________.
Don’t allow children to eat in a car.
18. __________ and _______________,
avoiding foods that the child is not yet
capable of chewing. (V-233)
18. __________ and _______________,
avoiding foods that the child is not yet
capable of chewing.
Cook foods well and cut them into small
pieces
19. Do not allow children to drink from a
cup or eat unless they’re _________. (V-233)
19. Do not allow children to drink from a
cup or eat unless they’re _________.
Sitting up
20. Remember that numbing caused by
___________ can interfere with the
ability to swallow foods that require
chewing. (V-233)
20. Remember that numbing caused by
___________ can interfere with the
ability to swallow foods that require
chewing.
Topical teething anesthetics
21. Ask your _________ for advice on
what to do if choking does occur. (V-233)
21. Ask your _________ for advice on
what to do if choking does occur.
pediatrician
22. Since most schools don’t have
refrigerators for storage, pack a
____________ or ___________ in the
child’s bag or lunchbox to keep
perishable meats safe. (V-234)
22. Since most schools don’t have
refrigerators for storage, pack a
____________ or ___________ in the
child’s bag or lunchbox to keep
perishable meats safe.
Small gel pack…frozen juice box
23. You can freeze ahead of time meat
sandwiches made without ________ and
__________. (V-234)
23. You can freeze ahead of time meat
sandwiches made without ________ and
__________.
Lettuce…mayonnaise
24. Is an unopened canned ham labeled
“Keep Under Refrigeration” which has
been left out of the refrigerator, safe to
eat? (V-235)
24. Is an unopened canned ham labeled
“Keep Under Refrigeration” which has
been left out of the refrigerator, safe to
eat?
The ham should be safe to eat if it was
not left at room temperature for more
than four hours.
25. If canned meats stored in a cold place
are accidently frozen, are they safe to
eat? (V-236)
25. If canned meats stored in a cold place
are accidently frozen, are they safe to
eat?
Possibly. Seams on cans may burst and
leak when cans freeze and contents swell.
However, if there is not bulging or
leaking, transfer the cans immediately to
a refrigerator and allow to thaw. Use
after thawing or cooking, or remove
meat from cans and refreeze the food.
26. If cans of meat stored in a cold place
and accidentally frozen, and if the cans
were not thawed in the refrigerator or
you suspect that the cans were frozen
and thawed more than once, or if they
are leaking, ______ them.(V-236)
26. If cans of meat stored in a cold place
and accidentally frozen, and if the cans
were not thawed in the refrigerator or
you suspect that the cans were frozen
and thawed more than once, or if they
are leaking, ______ them.
discard
27. If canned meats were accidently
frozen, there may be some change in
texture. There may be some separation
of meat sauces, but this does not affect
the _________. (V-236)
27. If canned meats were accidently
frozen, there may be some change in
texture. There may be some separation
of meat sauces, but this does not affect
the _________.
safety
28._________ is characterized by fever,
headache, muscle pain followed by
diarrhea and nausea. (V-237)
28._________ is characterized by fever,
headache, muscle pain followed by
diarrhea and nausea.
campylobacteriosis
29. Campylobacteriosis which some
experts believe is one of the top two most
common foodborne illnesses, is
characterized by ___, ___, ___ followed
by ____ and ____. (V-237)
29. Campylobacteriosis which some
experts believe is one of the top two most
common foodborne illnesses, is
characterized by ___, ___, ___ followed
by ____ and ____.
Fever, headache and muscle pain…..
Diarrhea and nausea
30. Campylobacter jejuni must be
ingested to cause illness, but cooking to
______ degrees F destroys the bacteria.
(V-237)
30. Campylobacter jejuni must be
ingested to cause illness, but cooking to
______ degrees F destroys the bacteria.
160
31. _____ destroys Campylobacter. (V-237)
31. _____ destroys Campylobacter.
Cooking
32. Campylobacteriosis symptoms start
_______ after consumption and last
_______. (V-237)
32. Campylobacteriosis symptoms start
_______ after consumption and last
_______.
Two to 10 days
one to 10 days
33. ______ is a bacterium which
produces a deadly toxin that causes an
often-fatal illness known as botulism. (V237)
33. ______ is a bacterium which
produces a deadly toxin that causes an
often-fatal illness known as botulism.
Clostridium botulinum
34. Clostridium botulinum is a
bacterium which produces a deadly toxin
that causes an often-fatal illness known
as ________. (V-237)
34. Clostridium botulinum is a
bacterium which produces a deadly toxin
that causes an often-fatal illness known
as ________.
botulism
35. ______ is a bacterium which
produces a deadly toxin that causes an
often-fatal illness known as botulism. (V237)
35. ______ is a bacterium which
produces a deadly toxin that causes an
often-fatal illness known as botulism. (V237)
Clostridium botulinum
36. Initially, botulism is characterized by
________ and ______. Many victims also
suffer from ____, ____ and ____. (V-237)
36. Initially, botulism is characterized by
________ and ______. Many victims also
suffer from ____, ____ and ____.
Dry mouth and double vision
37. Botulism symptoms start _____ hours
after consumption, but may start ____
days later. (V-237)
37. Botulism symptoms start _____ hours
after consumption, but may start ____
days later.
12 to 48 hours
eight days
38. Botulism toxins are most likely to
form in ______, _____ _____ foods
devoid of ______ and stored above ____.
(V-237)
38. Botulism toxins are most likely to
form in ______, _____ _____ foods
devoid of ______ and stored above ____.
High-moisture, low-salt, low acid….
Oxygen….38 F
39. To avoid botulism, boil low-acid
home-canned goods for ________. (V-237)
39. To avoid botulism, boil low-acid
home-canned goods for ________.
Ten minutes
40. ______ forms a toxin in the body and
sometimes in food itself which can cause
enteritis, diarrhea and gas pains usually
last about a day. Symptoms usually
appear ____ after consumption. (V-237)
40. ______ forms a toxin in the body and
sometimes in food itself which can cause
enteritis, diarrhea and gas pains usually
last about a day. Symptoms usually
appear ____ after consumption.
Clostridium perfringens
41. _____ are a group of commonly
harmless bacteria normally found in the
intestines of animals and humans. (V-237)
41. _____ are a group of commonly
harmless bacteria normally found in the
intestines of animals and humans.
Escherichia coli
42. E. Coli are most often associated with
intestinal illness or diarrhea in _____
and in ______________________. (V-237)
42. E. Coli are most often associated with
intestinal illness or diarrhea in _____
and in ______________________.
Infants, travelers who have consumed
impure water or unpasteurized milk
43. In 1982, a rare but virulent strain,
__________ was identified by the
Centers for Disease Control. It can
cause hemorrhagic coloitis. Symptoms
generally begin ______ after food was
eaten and begin severe abdominal
cramps followed by ___, ___, ___ and
____. (V-237)
43. In 1982, a rare but virulent strain,
__________ was identified by the
Centers for Disease Control. It can
cause hemorrhagic coloitis. Symptoms
generally begin ______ after food was
eaten and begin severe abdominal
cramps followed by ___, ___, ___ and
____.
E. coliO157:H7, 3-4 days, diarrhea (often
bloody), vomiting, nausea, low-grade fever
44. E. coli can survive both refrigerator
and freezer storage but is destroyed by
_____________ . (V-237)
44. E. coli can survive both refrigerator
and freezer storage but is destroyed by
_____________ .
Cooking to 160 F
45. ______ was recognized as a human
foodborne illness after a 1981 Canadian
outbreak traced to contaminated
coleslaw grown in soil fertilized with
manure from infected sheep. (V-237)
45. ______ was recognized as a human
foodborne illness after a 1981 Canadian
outbreak traced to contaminated
coleslaw grown in soil fertilized with
manure from infected sheep.
Listeria monocytogenes
46. More serious forms of Listeriosis can
result in _____ and ______. (V-237)
46. More serious forms of Listeriosis can
result in _____ and ______.
Menigitis (brain infections)…septicemia
(bacteria in the blood stream)
47. Meningitis is a ____ infection and
septicemia is _____ in the bloodstream.
(V-237)
47. Meningitis is a ____ infection and
septicemia is _____ in the bloodstream.
Brain, bacteria
48. Listeria monocytogenes can be
destroyed by cooking to ______ F. (V-237)
48. Listeria monocytogenes can be
destroyed by cooking to ______ F.
160
49. ______ is today’s most common
strain of the Salmonella bacteria which
are among the top two sources of
foodborne illness. (V-237)
49. ______ is today’s most common
strain of the Salmonella bacteria which
are among the top two sources of
foodborne illness.
Salmonella enteritidis
50. Salmonellosis symptoms occur
______ after ingesting live Salmonella
bacteria. The symptoms can last
_________. (V-237)
50. Salmonellosis symptoms occur
______ after ingesting live Salmonella
bacteria. The symptoms can last
_________.
Six to 48 hours…three to five days
51. ______ are found in the noses throats
and on the skin of more than 50 percent
of healthy humans. The bacteria are also
common on ________. (V-237)
51. ______ are found in the noses throats
and on the skin of more than 50 percent
of healthy humans. The bacteria are also
common on ________.
Staphylococcus aureus
52. ______ was first found in chocolate
milk in the United States. The bacteria is
common in _______. (V-237)
52. ______ was first found in chocolate
milk in the United States. The bacteria is
common in _______.
Yersinia enterocolitica
53. Who are most vulnerable to
foodborne bacteria? (V-238)
53. Who are most vulnerable to
foodborne bacteria?
Senior citizens, pregnant women, very
young children and people who suffer
from chronic illnesses such as cancer,
diabetes, liver disease and AIDS.
54. How many bacteria does it take to
cause an illness? (V-239)
54. How many bacteria does it take to
cause an illness?
There is not exact number, but the more
bacteria consumed, the more likely a
person is to get sick.
55. What if you suspect you have become
ill from a foodborne bacteria in a USDAinspected product? (V-240)
55. What if you suspect you have become
ill from a foodborne bacteria in a USDAinspected product?
Wrap a portion of the food and store it in
a refrigerator away from children and
pets. Save the container and all the
wrappings from the product. Call the
USDA Meat and Poultry Hotline at 1800-535-4555.
56.The federal government has _____
jurisdiction over food prepared in a local
food service establishment. To
investigate an alleged foodborne illness
as a result of eating restaurant food, call
______________________________.(V-241)
56.The federal government has _____
jurisdiction over food prepared in a local
food service establishment. To
investigate an alleged foodborne illness
as a result of eating restaurant food, call
______________________________.
No
your local, county or state health
department
57. Is it dangerous to eat raw meat?(V-242)
57. Is it dangerous to eat raw meat?
Yes. Raw meat, fish and poultry may
contain harmful bacteria
58. Is it safe to partially cook meat ahead
of time so it doesn’t take as long to cook
later?(V-243)
58. Is it safe to partially cook meat ahead
of time so it doesn’t take as long to cook
later?
No. Once you begin to cook meat, fish or
poultry, cook it completely until it
reaches a safe temperature to assure
bacteria are destroyed.
59. How long is meat safe in the
refrigerator or freezer when the power is
off? (V-244)
59. How long is meat safe in the
refrigerator or freezer when the power is
off?
If you leave the door closed, meat may be
safe in the refrigerator six to eight hours;
In a full freezer, two days.
60. How do you know which meat is safe
during a power outage? (V-245)
60. How do you know which meat is safe
during a power outage?
If the temperature in the refrigerator is
above 40 F for more than two hours,
discard all meat and poultry. As long as
the freezer keeps meat at 40 F or below,
it should be safe.
61. How can you keep the food safe when
the power is off?.(V-246)
61. How can you keep the food safe when
the power is off?
52. .(V-237)
52. .(V-237)
52. .(V-237)
52. .(V-237)
52. .(V-237)
52. .(V-237)
52. .(V-237)
52. .(V-237)
52. .(V-237)
52. .(V-237)
52. .(V-237)
52. .(V-237)