2) Sanitation is. 3) List six practices of sanitation. a. d. b. e. c. f. 4) List four poor hygiene habits that teens must stop. a. c. b. d.

Transcription

1 This is a guided packet for the PowerPoint, Food Safety Unit. Please fill out all information. If you are absent, a copy of this presentation is available on my webpage under the name of the unit. Consumer s Role in Food Safety: Know thy enemy. 1) Why do people get foodborne illnesses? 2) Sanitation is 3) List six practices of sanitation. a. d. b. e. c. f. 4) List four poor hygiene habits that teens must stop. a. c. b. d. 5) your cough! 6) Sneeze in your. 7) Louis Pasteur was a. He invented a process called. Pasteurization is a process by which are killed by and then the is kept in an container. 8) Contaminants are. 9) List four categories of contaminants. a. c. b. d. I m watching you.

2 1) This section is reserved for the numbered vocabulary terms throughout this presentation. You will use Cornell Note taking method for the vocabulary terms. 2) 3) 4) 5) 6) 7) 8) 9) 10) 11) 12) 13)

3 14) 15) 16) 17) 18) 19) 20) 21) 22) 10) List the six groups that are at-risk for foodborne illnesses. a. d. b. e. c. f. Stay focused.

4 11) List the three methods your body tries to get rid of invaders. a. c. b. Common Foodborne bacteria 12) Salmonella stomach pain Diarrhea Nausea Fever Chills headache 13) Staphylococcus (staph) nausea Vomiting Diarrhea Can lead to damage if not treated 14) E. Coli 0157:H7 Severe abdominal cramps Diarrhea Nausea Vomiting Begins 1-8 days after eating

5 15) Listeria monosytogenes fever/chills Headache/backache diarrhea 16) Clostridium botulinum (botulism) Botax shots contain. Possible fatal Paralysis: double vision, droopy Eyelids, trouble speaking & swallowing Difficulty breathing Onset 12 to 36 hours 17) Clostridium Perfringens Nickname: diarrhea Severe gas pains Onset 9 to 15 hours Duration 24 hours At-risk population last longer We are smarter than germs.

6 Harmful Organisms 18) Trichinella is a. Stomach cramps Diarrhea Muscle pain 19) Tapeworm (cysticercosis)is a. Diarrhea Weight loss Expelling the worm segments 20) Toxoplasmosis gondii is a. Cri du chat means what in French?. Diarrhea Unborn child can develop Study! This test is hard.

7 21) Pinworms are. White worm at the anus Itchy anus Abdominal pain 22)Entamoeba histolytica is a. Severe diarrhea Amoebic dysentery Severe dyhydration 23) Giardia lamblia is a. Severe gas pains Foul smelling stools (sulfur) Severe diarrhea Look at your notes each night.

8 24) Hepatitis A is a. Billirubin is Inflammation of the liver Jaudice: Loss of appetite Fatigue Joint pain *** Viruses that is why they are difficult to treat. 25) Herpes Simplex ( ) is a. Severe blisters around the mouth 26)Conjuctivitis- Nickname is This is caused by a or a. It is an of the membranes lining the and covering the part of the. Red or very eyes Crusty discharge Burning /itching Contagious means

9 27) Influenza Nickname: It is caused by a. fever - high Headache, tired, cough, sore throat, Runny nose, stuffy nose, body aches, Diarrhea and vomiting in at-risk group of and. Natural Toxins 28) List three sources of natural toxins that can cause foodborne illnesses. a. c. b. c. Fun Fact: Chemicals 29) Name three chemicals categories that may cause foodborne illnesses. a. c. b. Helpful Microorganisms We need microorganisms working with our bodies to keep us healthy. When they are in their proper location, our bodies are able to digest foods. 30) List a helpful job for each microorganism: a. Yeast b. Mold Everyday you ll use this info.

10 c. Bacteria: a. b. c. Food Producers and Consumer s Role - Food Safety 31) Danger Zone for bacteria growth is between and degrees. 32) Freezer should be kept at. 32) Refrigerator should be kept at. 33) Will freezing and refrigeration kill bacteria? Explain. 34) How do you store eggs? 35) All food in the refrigerator and freezer should be. Write and on it. 36) Should you let food cool down before refrigerating it? Explain. 37) Describe the type of containers to use, including lids. 38) Hot foods must be. 39) Cold foods must be Consumer s Role in Food Safety: Preparing Safe Foods 40) 41) Be informed consumers.

11 42) 43) 44) 45) Consumer s Role in Food Safety: Buying Safe Foods 46) 47) 48) 49) 50) 51) 52) 53) 54) 55) Everyone s Role in Food Safety - Handwashing Sequence 56) 57) 58) 59) 60) 61) #1 method to fight illness

12 Government s Role in Food Safety 62) HACCP 63) FDA 64) USDA 65) FSIS 66) EPA 67) NMFS 68) FTC 69) State level agencies 70) Local level agencies Congrats! You worked diligently.