Ch. 19 NW Pathogens & Food Safety Foods for Today

One example of cross-contamination is when someone preparing food:

• prepares hand-battered food in small batches

• uses the same ice for serving drinks and keeping bottles cold

• uses separate cutting boards for raw and cooked meats.

• washes fruits and vegetables under running water

Pathogen found in raw or undercooked poultry (chicken, turkey), eggs, meat, seafood and unpasturized milk.

• E-coli (Escherichia coli)

• Salmonella

• Clostridium Perfingens

• Staph (Staphylococcus aureus)

How many seconds should the total handwashing process take?

• 10

• 15

• 20

• 25

Which of these people would be considered highly susceptible to foodborne illness?

• preschooler

• adult on kidney dialysis

• woman who is 15 weeks pregnant

• All of the above

Best way to wash your hands:

• cold water, no soap
• warm water with soap
• cold water with soap
• warm water, soap if you can find it

Which bacteria is found in raw meats (beef), and contaminated water?

• E. Coli
• Salmonella
• Clostridium Botulinum
• Clostridium Perfringens

Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 

• True
• False 

It is not safe to cut vegetables on the same cutting board that you cut meat or poultry on.

• True

• False

Spread of harmful bacteria from one food to another:

• washing your hands
• cleaning your kitchen 
• cross-contamination 
• counter-combination 

food borne illnesses are transferred by 

• genetic diseases
• pests
• contaminated food