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Statistics of food related illnesses - 48,000,000 people become ill 128,000 hospitalized 3000 or more die What are the 3 food hazards? - Physical, chemical, biological name the Big 5 - bacteria: Shigella, E. coli, Salmonella viruses: Hepatitis A, Norovirus Name some "potentially hazardous fo...

Transferring of pathogens from one surface to another - What is Cross Contamination? By cleaning and sanitizing - How can you prevent Cross Contamination? Biological, Chemical, and Physical - What are the three types of hazards that make food unsafe? Leaving food out too long in the danger zone -...

Why food safety is so important? - To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? - Food premises Federal legislation - Take care of foods and drugs, alteration, colouring and ba...

if a food handler has been vomiting or has diarrhea, they should - call in sick and don't return until the symtoms have been gone for at least 24 hours after washing, rising and drying hands, its recommended that a food handler - turn off the faucet with a paper towel which is not a physical ha...

What makes people sick from food - Physical-objects found in food, biological-germs, chemicalpoisonous substance 4 causes of food Bourne illness - bacteria-grows in food, moisture, and temperature, viruses-spread not by washing food, parasites- tiny bugs living in fish meat, killed at intense col...