Food Handler Chapter 1 Guided Notes: Food Safety is Important
1. The CDC (Center for Disease and Control) reports ____48______ million foodborne illness/year. _____1_______ in
6 Americans are affected by foodborne illness/year. There are _________128,000________ foodborne illness
hospitalizations/year and __________3000____________ deaths/year from foodborne illness
2. People at a higher risk of foodborne illness are ____At risk_______groups. This group includes: _____elderly____,
____preschool age children__, and ____people with compromised immune systems_.
3. A foodborne outbreak occurs when ____two____ or more people become sick from contaminated food or drink.
4. True or False The USA has one of the safest food supplies in the world.
5. Foody safety: System to ensure harm will not come eating or drinking
6. Foodborne Illness: Disease (infection or poisoning) transmitted to people from food or drink
7. Pathogen : Bad bacteria; can cause illness
8. Bacteria: Single cell replicating microorganism lacking membrane bound nucleus and organs
9. Viruses: Multiply in living cells (host) and cause illness (Norovirus, Hepatitis A)
10. Parasite: Plant/animal lives on another plant/animal; provides no benefits to host
11. Fungi: Simple plants that lack chlorophyll and cannot produce their own food so take nutrients from animals,
plants, or decaying matter
12. Cross contamination: Transfer of bacteria from foods, hands, utensils, or food preparation surfaces to foods
13. Three Hazards from the environment can get into your food: Biological, Chemical, Physical
A. __________Biological hazards______ Tiny forms of life you can’t see, taste, or smell. Some of these can cause
illness (pathogens). Examples include: bacteria, viruses, parasites, and fungi.
___bacteria__ ___________viruses______
______parasites____ _________fungi_________
B. _________Chemical Hazards__________________ Chemicals in your food can contaminate food. Examples
include: cleaners, sanitizers, and polishes.
___cleaners____ ___sanitizers_________ _______polishes________
_____________________________________________
C. ___________Physical hazards_____ Objects can get into food including naturally occurring ones like bones.
Examples: bones, fruit pits, metal shavings, staples, dirt, glass, bandages, and jewelry.
___bones____ ____fruit pits___ _________metal shavings______ _______staples________
_____________dirt____ _________glass_____ ___bandages_______ ______jewelry_____
14. Food from unsafe sources can be contaminated. ___Purchase____ food from approved suppliers.
1. The CDC (Center for Disease and Control) reports ____48______ million foodborne illness/year. _____1_______ in
6 Americans are affected by foodborne illness/year. There are _________128,000________ foodborne illness
hospitalizations/year and __________3000____________ deaths/year from foodborne illness
2. People at a higher risk of foodborne illness are ____At risk_______groups. This group includes: _____elderly____,
____preschool age children__, and ____people with compromised immune systems_.
3. A foodborne outbreak occurs when ____two____ or more people become sick from contaminated food or drink.
4. True or False The USA has one of the safest food supplies in the world.
5. Foody safety: System to ensure harm will not come eating or drinking
6. Foodborne Illness: Disease (infection or poisoning) transmitted to people from food or drink
7. Pathogen : Bad bacteria; can cause illness
8. Bacteria: Single cell replicating microorganism lacking membrane bound nucleus and organs
9. Viruses: Multiply in living cells (host) and cause illness (Norovirus, Hepatitis A)
10. Parasite: Plant/animal lives on another plant/animal; provides no benefits to host
11. Fungi: Simple plants that lack chlorophyll and cannot produce their own food so take nutrients from animals,
plants, or decaying matter
12. Cross contamination: Transfer of bacteria from foods, hands, utensils, or food preparation surfaces to foods
13. Three Hazards from the environment can get into your food: Biological, Chemical, Physical
A. __________Biological hazards______ Tiny forms of life you can’t see, taste, or smell. Some of these can cause
illness (pathogens). Examples include: bacteria, viruses, parasites, and fungi.
___bacteria__ ___________viruses______
______parasites____ _________fungi_________
B. _________Chemical Hazards__________________ Chemicals in your food can contaminate food. Examples
include: cleaners, sanitizers, and polishes.
___cleaners____ ___sanitizers_________ _______polishes________
_____________________________________________
C. ___________Physical hazards_____ Objects can get into food including naturally occurring ones like bones.
Examples: bones, fruit pits, metal shavings, staples, dirt, glass, bandages, and jewelry.
___bones____ ____fruit pits___ _________metal shavings______ _______staples________
_____________dirt____ _________glass_____ ___bandages_______ ______jewelry_____
14. Food from unsafe sources can be contaminated. ___Purchase____ food from approved suppliers.
