Foodborne Illness

1. foods under this category cannot be under the temperature danger zone for too long
4. type of hazard to food that includes pesticides, cleansers, and sanitizers.
5. one of the many types of people who are the most at risk to foodborne illnesses
8. the required amount of inches food should be stored above the floor
10. 41-135 degrees
13. should be cooked to at least 145 degrees
14. one of the many symptoms of salmonella
15. one of the foods under time temperature control
17. type of hazard to food that includes molds, yeasts, and parasites
19. needs to be set at 0 degrees

2. caused by undercooked meat, poultry, and eggs
3. type of hazard to food that includes hair, nails, and jewelry.
4. the physical movement or transfer of harmful bacteria from one person, object or place to another.
6. should be cooked to at least 165 degrees
7. when 2 or more people get sick from the same dish
9. this includes mice, rate, bugs, etc.
11. caused by undercooked ground beef and vegetables
12. should be cooked to at least 160 degrees
16. the most common virus in America
18. needs to be at least 40 degrees