1. A closer look - The impact of foodborne illness
- Foodborne illness, commonly referred to as persistent organic pollutants/food poisoning/chronic disease is caused by ingesting any food or water contaminated with disease-causing microorganisms or chemicals.
Thoroughly cooking food is an effective way to kill many of these microorganisms and prevent foodborne illness. In the table, match the food with its safe and proper cooking temperature.
ANSWER CHOICES FOR BELOW: 130°, 145°, 160°, 165°
Food
Safe Temperature (Fahrenheit)
Poultry
Seafood
Egg dishes
-The temperature danger zone is the temperature in which microorganisms that cause foodborne illness can reproduce. To avoid this, foods should be kept at temperatures (Fahrenheit) below:
60°F
70°F
50°F
40°F
-The microorganisms responsible for the majority of food infections are viruses and parasites/bacteria and viruses/parasites and toxins. Because these two microorganisms thrive in the intestines of birds and mammals, the majority of foodborne illness results from grains stored in moist environments/food found in a damaged can/undercooked raw foods or fluids contaminated with feces.
-Now, choose the macronutrient that requires the greatest considerations with food handling.
Fats
Carbohydrates
Proteins
Along with eliminating cross-contamination and ensuring proper cooking and storing temperatures, personal hygiene is one of the most effective ways to prevent foodborne illness.
- Identify the personal hygiene strategies that can be used to prevent foodborne illness. Check all that apply.
Thoroughly wash utensils and countertops with soap and hot water
Rinse hands under cool, running water
Remove rings or bracelets before handling food
Wash your hands before handling food