Module 1 Introduction to SafePlates

Front

Adults are more likely than preschool-age children to get sick from contaminated food.

Back

False

Front

Who is NOT part of a highly susceptible population of food borne illness? Young, Immune compromised, Pregnant women and unborn babies, adults

Back

adults

Front

Anything that could cause harm to consumers is call a(n)

Back

Hazard

Front

Which is NOT considered a hazard category? Chemical, Physical, Biological, Psychological

Back

Psychological

Front

What is the most common biological Hazard?

Back

Bacteria

Front

Which is NOT considered a chemical hazard? allergens, cleaners and sanitizers, naturally occurring toxins from mushrooms

Back

feather and bone

Front

What is a biological hazard that is not of as great a concern in foodborne illness as they are in food spoilage called?

Back

Fungi

Front

What illness is caused by consumption of contaminated food called?

Back

Foodborne illness/disease

Front

What is NOT Considered sources of Pathogens? Your plate, soil, food handlers, air, dust, dirt, and food waste

Back

Your plate

Front

What does FATTOM stand for?

Back

Food, acidity, temperature, time, oxygen, and moisture