Food Safety and Sanitation Food Grill

 

1 - The two main US governmental bodies that try to insure food safety and sanitation through inspection of processing plants are the _ _ _ _  and the _ _ _.

2 - In Canada, food safety and standards are set by _______________ Canada.

3 - The Canadian Food Inspection Agency is responsible for _______________ food safety and standards.

4 - The three hazards which may be introduced to food products during preparation are chemical, biological and __________________.

5 - In the United States the average annual cost of food borne illness is 6.9 _____________ dollars.

6 - Because of budget constraints, the FDA can only inspect ______________ percent of the 4 million shipments of imported foodstuffs annually.

7 - The top five food categories linked to food poisoning are seafood, eggs, produce, beef and __________________.

8 - This type of meat has the most cases of foodborne illnesses per outbreak.

9 - One of the most common pathogens found in poultry products is __________________.

10 - Malaise, loss of appetite, nausea, vomiting and fever are all symptoms of this very serious, orally-transmitted viral infection which can cause jaundice and severe liver damage.

11 - These groups of people are the most susceptible to getting a foodborne illness – the very young, the immune-compromised and the ________________.

12 - A vital step in preventing infection by foodborne pathogens is cooking foods to a safe internal __________________.

To prevent cross-contamination of foods, these steps should be followed:
13 - use separate ______________ boards for produce, meat and baked goods.
14 - keep food preparation equipment and surfaces ________________.
15 - When preparing food and switching from raw meat to produce always ______________ your hands.

16 - The one type of food least considered by the public to carry foodborne pathogens but that actually has a record of infection is:
bread
fruit
dairy

17 - Taxoplasma gondii is most prevalent in these three meats: pork, lamb and _______________.
 
18 - To halt bacteria growth in food, refrigerate leftovers and takeout foods within ______________ hours.

Answers

1 USDA / FDA
2 Health
3 enforcing
4 physical
5 billion
6 one
7 poultry
8 pork
9 salmonella
10 Hepatitis A
11 elderly
12 temperature
13 cutting
14 sanitized
15 wash
16 bread
17 venison
18 two