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10 Cards in this Set
- Front
- Back
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Most Common food Allergens |
Milk, Eggs, Fish-(bass. Flounder. cod), Wheat, Soy, Peanuts, Crustacean shellfish (crab, lobster, shrimp), Tree Nuts (walnuts. Pecan) |
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How many common food allergens are there? |
8 |
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Shiga Toxin-producing E. cool is found in? |
Ground Beef (raw and undercooked) Contaminated Produce |
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Hepatitis A |
Ready-to-eat food Shellfish from contaminated water |
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Norovirus |
Ready-to-eat food Shellfish from contaminated water |
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Major Bacteria that cause food borne illness |
Salmonella Typhi, Nontyphoidal Salmonella (NTS), Shigella spp., Shiga toxin-producing E. Coli (STEC) |
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Salmonella Typhi: Bacteria or virus? linked to what foods? |
Ready-to-eat food Beverages |
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Nontyphoidal Salmonella - virus or bacteria. Linked to what food |
Bacteria. Linked to poultry and eggs, meat, milk and dairy products, produce such as tomatoes, peppers and cantaloupes |
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Shigella spp. Bacteria or viral Foods linked to? |
Bacteria. Food that is easily contaminated by hands, such as salads containing TCS Food (potato, tuna, shrimp, macaroni, and chicken) Food that has made contact with contaminated water, such as produce |
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What does bacteria need to grow? |
Food, Acidity, Temp, Time, Oxygen, & Moisture. . Also known as FAT TOM |
