Food Safety Unit Review

2. Poisonous substances produced by organisms.
4. The best way to prevent a food-borne illness is ________________
6. ______________ grow fastest between 40°F. and 140°F
10. Cook __________ to 155F
11. (CLEAN) You should wash hands and _________ often, as well as all fruits and vegetables.
15. anything too small to be visible to the naked eye
16. A food can be contaminated with dangerous bacteria yet look, taste, and smell __________
20. Bacteria often found in improperly home- canned foods that cause severe illness or death.
21. (COOK) You should cook food to the proper temperature as measured with a food _______________
23. The 4 types of microbes in food are bacteria, viruses, fungi, and ___________.
24. Food stored in a __________ should be kept at 0F or colder
25. Eating _________ cookie dough or cake batter puts you at risk of a salmonella infection.

1. You should _________ raw meat, poultry, seafood, and cooked leftovers promptly.
3. Taking necessary precautions to keep bacteria down to as small a number as possible.
5. Temperature range in which harmful bacteria grows rapidly
7. Which is true of utensils used for raw food may be ________________ and should therefore be washed and rinsed before using them for cooked foods
8. (SEPARATE) You should separate raw meat, poultry, seafood and ________ from other foods.
9. Cook __________ and solid cuts of meat to 145F
12. Those populations most vulnerable to food-borne illnesses are the young, the old, pregnant women, and those who are _________
13. Cook poultry and __________ to 165F
14. _____________ illness is also known as food poisoning.
17. ________________ food poisoning is spread through raw poultry and eggs
18. Common symptoms of foodborne illnesses are NDV: nausea, diarrhea, and _________
19. Food in _________________ should be kept at 40F or below.
22. Food Poisoning transmitted by human fecal matter is ___________