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It's Alive- Foodborne Illness Vocabulary

Authored by Sarita Brown

Other

9th - 12th Grade

Used 3+ times

It's Alive- Foodborne Illness Vocabulary
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9 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The steps, procedures and precautions taken by the industry and the consumer to keep foods safe to consume.

Food Safety

Food and Beverage Industry

Temperature Danger Zone

FIFO

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

serves needed functions in the body or the environment

Nutrients

Bacteria

Protozoa

Beneficial Microorganism

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Tiny organism which can only be seen individually using a microscope

Plankton

Microorganism

Yeast

Atoms

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Harmful bacteria, viruses or parasites which cause disease

Microns

Pathogenic Microorganism

Microscope

Sporre

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Result of ingesting a food containing live, pathogenic microorganisms which then grow in the human intestine causing illness

Food Infection

Stomach virus

Hernia

Vomiting

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Result of ingesting a toxin produced by pathogenic microorganisms existing in the food

Bloating and nausea

Food Intoxication

Food Safety

Liver disease

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Range of temperature in which microorganisms reproduce at an exponential rate; range between 40°F (4°C) and 140°F (60°C)

Optimal Temperature

Room Temperature

Temperature Danger Zone

Toxic Zone Range

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