Transcript Food Safety Review Game

Food Safety Review Game
How
to
Play
 BOUNCE BACK
We divided the class into two groups. The students
organized their groups so that each student had a
number. Then we asked a question of the first student in
group A. That student could answer for 5 points or
he/she could bounce the question back to student 1 in
group B. The student in Group B (student 1) would
either answer for 5 points or bounce it back to student 1
in group A. If student 1 got it right they would get 10
points. Then the challenge went to the 2nd student in
each group – but group B got to start the next time. The
kids love the game because they get to take chances,
trying to earn more points by “bouncing” the questions
back.
 http://www.myteacherpages.com/webpages/mri/science.cfm?su
bpage=1251892
Food Borne Illness that is
associated with canned foods.
Botulism – Clostridium botulinum-
The “Danger Zone” is between
______ and _____ degrees
Fahrenheit
40 – 140 degrees Fahrenheit
Two food borne illnesses that
especially affect pregnant women
Listeria monocytogenes
Toxoplasma gondi
Food borne illness that is common in
raw milk, ground beef, and
unpasteurized juice.
E. Coli
Parasite associated with
undercooked pork
Trichinella spiralis
Food Borne Illness that is
associated with ham, chicken
salad, and soft cheeses.
Listeria monocytogenes
Food should not be in the
“Danger Zone” for longer than
_____ hours
2 hours
Question
Most common bacterial cause of
diarrhea in the United States.
Commonly found in eggs and
chicken.
Answer
Salmonella
A parasite found in cat liter.
Toxoplasma gondi
HACCP stands for:
Hazardous Analysis Critical
Control Point
FAT TOM stands for
Food - Protein-rich foods
Acid – 6.6-7.5
Time-2 hour rule
Temperature – Danger Zone
Oxygen – Most are aerobic
Moisture – Damp enviroment
Keeping everything clean that
comes in contact with food is …
Sanitation
Personal practices, such as hand
washing, that promote safe foods
and good health are called…
Hygiene
The transfer of harmful bacteria
from one food to another due to
unsafe food preparation or
storage practices….
Cross-Contamination
Name the four groups of people
most at risk for a food borne
illness
Elderly
Young children
Pregnant women
Compromised immune system
How many days should leftovers
be saved?
4 days
Why is hamburger more
dangerous than a roast for
bacterial growth?
Bacteria is on the outside of a roast
and easily reaches the proper
internal temperature as it cooks.
When hamburger meat is ground
the bacteria is spread throughout.
Oxygen is also spread throughout
which encourages bacterial growth.
Cooked until no PINK!
Food borne illness often thought
to be appendicitis due to pain in
abdomen caused by illness.
Yersinia
To prevent this food borne illness
fish should be gutted
immediately.
Anisakis
This food borne illness can be
fatal. It has no smell, no taste,
and cannot be seen. If foods are
boiled for 10 minutes the toxin
can be killed.
Clostridium botulinum
To help prevent food borne illness
how should meats be thawed (safely
and quickly):
A. On the counter
B. In the fridge
C. In a bowl of ice water changed
every 30 minutes
• In a bowl of ice water changed
every 30 minutes
How long should you wash your
hand?
20 seconds
Food borne illness commonly
caught on cruise ships?
Norovirus