What is a foodborne illness? When is an illness an outbreak?

Describe 7 challenges to food safety.

What does a foodborne illness cost a restuarant (8)?

What does a foodborne illness cost its victims? (3)

Describe the 3 main contaminants.

What is a pathogen?

What are the 5 most common food handling mistakes?

What is TCS food? List the 12.

What 3 populations are at high risk for food borne illness?

Describe the FDA's role in food safety?

Describe 3 other agencies that play a role in food safety besides FDA.

What do state and local authorities do for food safety?

What is the big six and who are they?

What are the 6 most common syptoms of FBI?

What are 4 characteristics of bacteria that cause FBI?

What is FAT TOM?

Describe salmonella typhi.

Describe Nontyphoidal salmonella.

Describe Shigella spp.

Describe shiga toxin-producting Escherichia coli or E. coli.

What are 3 commo characteristics for viruses? Which does the FDA consider to be major?

Describe hepatitis A.

Describe norovirus.

What are 3 basic characteristics of parasites?

What is a fungi?

What are the characteristics, symptoms, and prevention of biological toxins?

What are the sources and symptoms of chemical contaminants?

What are 7 ways to prevent chemical contamination?

What are the sources, symptoms, and prevention of physical contaminants.

What are the 4 groups that contaminate food on purpose?

What is A.L.E.R.T?

What are 7 things a restaurant can do to respond to an outbreak?

What is a food allergen? What are some of the common symptom?

What is the Big Eight?

When placing a special order for a food, describe employee's knowledge to give to customer? (4)

What should kitchen staff do to prevent allergens?

What are 6 ways to avoid cross-contamination w/ allergens?