Foodborne illness quiz
[DOCX File]TX CTE Resource Center | Home
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Distribute Rubric for Foodborne Illness Poster and Rubric for Foodborne Illness GlogsterEDU® Poster and review so students know what is expected. ... Safety certificate of achievement for successfully completing the OSHA Office of Technical links multiple choice quiz for Teen Worker Safety in Restaurants is hereby declared a Safe Teen worker. ...
[DOC File]Long Beach City College
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Contamination, Food Allergens & Foodborne Illness. pg. 3-1 …. 3-9. Foodborne Hazards Handout Chapter 2 quiz. Assign “Foodborne Illness” Assignment Chapter 3: Key Terms, True/False, Discussion & Study Questions homework due. 5 09/26/2012 Chapter 4: The Safe Foodhandler . pg. 4-1 …. 4-17. Chapter 3 quiz Chapter 4
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lesson 2: foodborne illness pathogen project and quiz 7. Have students choose one of the listed pathogens that cause foodborne illness and write a brief (one page) report on the history, causes, and prevention methods for that pathogen.
[DOCX File]Lesson Objectives - Open School BC | Home Page
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This system, when used properly, helps prevent foodborne illness, ensures safe food for consumption, and reduces food waste. this is also referred to as foodborne disease or food poisoning and is the result of food spoilage due to contamination, bacteria, pathogens, parasites, and/ or toxins.
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A foodborne illness is a disease carried to _____ by _____. 2. The _____ for _____ _____ (CDC) defines a foodborne illness outbreak as an incident in which two or more people experience the same illness after eating the same food. 3. The only way a foodborne illness is _____ is when a laboratory analysis shows that a specific food is the source ...
FST 360 Food Safety and Sanitation - Oregon State University
April 17 Factors that affect foodborne illness (Food processing) April 19 Factors that affect foodborne illness (Food service) Quiz 1. April 24 Regulation of food safety . April 26 Regulation of food safety . May 1 HACCP . May 3 HACCP (M. Sales) May 8 Risk Assessment/Predictive modeling . May 10 Facilities and equipment . Quiz 2
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To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (°F) of at least. a. 125. b. 140. c. 160. d. 195. 41. Consumption of raw oysters is known to cause hepatitis type . a. A. b. B. c. C. d. D. 42. All of the following are characteristics of raw oyster consumption except.
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ANSWER: A. True. Because illness complaints typically are not laboratory-confirmed, an outbreak detected through foodborne illness complaints usually is signaled by common exposures among ill people. Detection of outbreaks through pathogen-specific surveillance is based on an increase in number of cases of a specific pathogen over what is expected.
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