Intro

Question 1

How many Canadians become sick with food-borne illness each year according to Public Health Agency of Canada.

How much is it estimated to cost?

Answer 1

1/8 people

$1 billion

Question 2

Why is controlling food-borne illness so difficult?

Answer 2

Cooking doesn’t destroy everything, some organisms thrive in the refrigerator, mostly cases go unreported.

Question 3

$1 on prevention saves how much treatment?

Answer 3

$6

Question 4

Why not use food poisoning?

Answer 4

It means it’s from chemicals.

So we use food borne illness. “Illness” from food

Question 5

What is potentially hazardous food

Answer 5

Food more like to make you sick because they have everything pathogenic bacteria to grow quicly.

Question 6

What does cleaning involve?

Answer 6

Friction

Question 7

What is used for sanitization?

Answer 7

Water

or 1 of 3 chemicals

Question 8

Are disinfectants the same as sanitizers?

Answer 8

No. Disinfectants can have different concentrations and other chemicals not safe for food.

Question 9

What’s the danger zone

What is especially at risk of danger zone?

Answer 9

4 C to 60 C is the danger zone. It averages around body temperature.
Pathogenic bacteria grow quickly in this zone.

Reheated food and leftovers.

2 hours is the max at danger zone before they should be thrown out.

Question 10

Most important thing to do to prevent food borne illness

Answer 10

Wash hands

Clean as you go

Question 11

What is Temperature abuse

Is it always safe to dethaw at room temperature?

Answer 11

cooling potentially hazardous foods too slowly, undercooking,

no

Question 12

What is the number one cause of food borne illness

Answer 12

Poor temperature control

Question 13

What is the number 2 cause of food borne illness

Answer 13

Cross contamination