Food Handling Assessment

5. Spread of pathogens between two or more people who get the same illness after eating the same food.
7. Pathogen found in raw meats, eggs, peanut butter, lettuce and unpasteurized dairy.
10. Washing hands for at least 20 seconds with warm water and soap to prevent bacteria from spreading
12. The process of bacteria/viruses growing and producing poison when in contact with food.
13. Pathogen found in beans, dairy, and fish.
17. Illness coming from eating contaminated food.
19. Removes surface things like dirt and substances.
20. When safe to eat, it has a bright red color, stored at 41 degrees or lower, springs back when touched.

1. Parasyte/worm found in raw meat causing abdominal pain.
2. bacteria and viruses causing health problems; prevented by keeping clean and sanitizing.
3. When safe it has a pink color, is stored below 41 degrees, and springs back when touched.
4. When bacteria from raw meat contaminates veggies/fruit. (Bacteria moving from one type of food to another)
6. Foodborne disease found in shellfish, lettuce, and fruits.
8. Temperatures where pathogens survive (41-135 F).
9. The process of defrosting foods safely.
11. Techniques to kill microscopic organism; requires time to take effect.
14. Pathogen found in salads, tuna, macaroni, potatoes, milk, and poultry.
15. Parasyte/worm affecting intestines.
16. Used for checking the internal and external temperatures of products.
18. Pathogen found in raw vegetables, meat, and untreated water.