1. Read and construct 10 questions with Correct answers on foodsafety below The questions and answers that you provide should bewritten in the correct “jeopardy” format-answers first andquestions second. The purpose of the assignment is to demonstratean understanding of the course content.

Foodborne Illness in the United States When certaindisease-causing bacteria, viruses or parasites contaminate food,they can cause foodborne illness. Another word for such a bacteria,virus, or parasite is “pathogen.” Foodborne illness, often calledfood poison- ing, is an illness that comes from a food you eat. •The food supply in the United States is among the safest in theworld— but it can still be a source of infection for all persons. •According to the Centers for Disease Control and Prevention, 48million persons get sick, 128,000 are hospitalized, and 3,000 diefrom foodborne infection and illness in the United States eachyear. Many of these people are children, older adults, or haveweakened immune systems and may not be able to ght infectionnormally. Since foodborne illness can be serious—or even fatal—itis important for you to know and practice safe food-handlingbehaviors to help reduce your risk of getting sick fromcontaminated food. 2 • Your gastrointestinal tract, whenfunctioning properly, allows the foods and beverages you consume tobe digested normally. Diabetes may damage the cells that createstomach acid and the nerves that help Food Safety: It’s EspeciallyImportant for You As a person with diabetes, you are notalone—there are many people in the United States with this chronicdisease. Diabetes can affect various organs and systems of yourbody, causing them not to function properly, and making you moresusceptible to infection. For example: • Your immune system, whenfunctioning properly, readily ghts off harmful bacteria and otherpathogens that cause infection. With diabetes, your immune systemmay not readily recognize harmful bacteria or other pathogens. Thisdelay in the body’s natural response to foreign invasion places aperson with diabetes at increased risk for infection. your stomachand intestinal tract move the food throughout the intestinal tract.Because of this damage, your stomach may hold on to the food andbeverages you consume for a longer period of time, allowing harmfulbacteria and other pathogens to grow. Additionally, your kidneys,which work to cleanse the body, may not be functioning properly andmay hold on to harmful bacteria, toxins, and other pathogens. Aconsequence of having diabetes is that it may leave you moresusceptible to developing infections—like those that can be broughton by disease-causing bacteria and other pathogens that causefoodborne illness. Should you contract a foodborne illness, you aremore likely to have a lengthier illness, undergo hospitalization,or even die. To avoid contracting a foodborne illness, you must bevigilant when handling, preparing, and consuming foods. Make safefood handling a lifelong commitment to minimize your risk offoodborne illness. Be aware that as you age, your immunity toinfection naturally is weakened. 3 Major Pathogens That CauseFoodborne Illness Symptoms and Potential Impact • Fever, headache,and muscle pain followed by diarrhea (sometimes bloody), abdominalpain, and nausea. Symptoms appear 2 to 5 days after eating and maylast 2 to 10 days. May spread to the bloodstream and cause alife-threatening infection. Symptoms and Potential Impact • Waterydiarrhea, dehydration, weight loss, stomach cramps or pain, fever,nausea, and vomiting; respiratory symptoms may also be present. •Symptoms begin 7 to 10 days after becoming infected, and may last 2to 14 days. In those with a weakened immune system, includingpeople with diabetes, symptoms may subside and return over weeks tomonths. Symptoms and Potential Impact Associated Foods • Untreatedor contaminated water • Unpasteurized (“raw”) milk • Raw orundercooked meat, poultry, or shell sh Associated Foods/Sources •Swallowing contaminated water, including that from recreationalsources, (e.g., a swimming pool or lake) Eating uncooked orcontaminated food Placing a contaminated object in the mouth Soil,food, water, and contaminated surfaces Associated Foods/Sources •Many outbreaks result from food left for long periods in steamtables or at room temperature and time and/or temperature abusedfoods. • Meats, meat products, poultry, poultry products, and gravyAssociated Foods • Improperly reheated hot dogs, luncheon meats,cold cuts, fermented or dry sausage, and other deli-style meat andpoultry Unpasteurized (raw) milk and soft cheeses made withunpasteurized (raw) milk Smoked seafood and salads made in thestore such as ham salad, chicken salad, or seafood salads Rawvegetables • Onset of watery diarrhea and abdominal cramps withinabout 16 hours. The illness usually begins suddenly and lasts for12 to 24 hours. In the elderly, symptoms may last 1 to 2 weeks.Campylobacter Cryptosporidium Clostridium perfringens •Complications and/or death occur only very rarely. Listeriamonocytogenes Can grow slowly at refrigerator temperatures Symptomsand Potential Impact • Fever, chills, headache, backache, sometimesupset stomach, abdominal pain, and diarrhea. May take up to 2months to become ill. Gastrointestinal symptoms may appear within afew hours to 2 to 3 days, and disease may appear 2 to 6 weeks afteringestion. The duration is variable. Those at-risk (includingpeople with diabetes and others with weakened immune systems) maylater develop more serious illness; death can result from thisbacteria. Can cause problems with pregnancy, including miscarriage,fetal death, or severe illness or death in newborns. 4 AssociatedFoods • Undercooked beef, especially hamburger Unpasteurized milkand juices, like “fresh” apple cider Contaminated raw fruits andvegetables, and water Person-to-person contact Associated Foods •Shell sh and fecally- contaminated foods or water • Ready-to-eatfoods touched by infected food workers; for example, salads,sandwiches, ice, cookies, fruit Associated Foods • Raw orundercooked eggs, poultry, and meat Unpasteurized (raw) milk orjuice Cheese and seafood Fresh fruits and vegetables Toxoplasmagondii Associated Foods/Sources • Accidentalcontactofcatfecesthrough touching hands to mouth after gardening, handling cats,cleaning cat’s litter box, or touching anything that has come incontact with cat feces. • Raw or undercooked meat. Vibrio vulni cusAssociated Foods • Undercooked or raw seafood ( sh or shell sh)Symptoms and Potential Impact • Severe diarrhea that is oftenbloody, abdominal cramps, and vomiting. Usually little or no fever.• Can begin 1 to 9 days after contaminated food is eaten and lastsabout 2 to 9 days. • Some, especially the very young, may develophemolytic-uremic syndrome (HUS), which can cause acute kidneyfailure, and can lead to permanent kidney damage or even death.Symptoms and Potential Impact • Nausea, vomiting, and stomach painusually start between 24 and 48 hours, but cases can occur within12 hours of exposure. Symptoms usually last 12 to 60 hours. •Diarrhea is more prevalent in adults and vomiting is more prevalentin children. Symptoms and Potential Impact • Stomach pain, diarrhea(can be bloody), nausea, chills, fever, and/or headache usuallyappear 6 to 72 hours after eating; may last 4 to 7 days. • Inpeople with a weakened immune system, such as people with diabetes,the infection may be more severe and lead to serious complicationsincluding death. Symptoms and Potential Impact Escherichia coliO157:H7 One of several strains of E. coli that can cause humanillness Noroviruses (and other caliciviruses) Salmonella (over2,300 types) • Flu-like illness that usually appears 10 to 13 daysafter eating, may last months. Those with a weakened immune system,including people with diabetes, may develop more serious illness. •Can cause problems with pregnancy, including miscarriage and birthdefects. Symptoms and Potential Impact • Diarrhea, stomach pain,and vomiting may appear within 4 hours to several days and last 2to 8 days. May result in a blood infection. May result in death forthose with a weakened immune system, including people withdiabetes, cancer or liver disease. 5 Eating at Home: Making WiseFood Choices Some foods are more risky for you than others. Ingeneral, the foods that are most likely to contain harmful bacteriaor viruses fall into two categories: • Uncooked fresh fruits andvegetables • Some animal products, such as unpasteurized (raw)milk; soft cheeses made with raw milk; and raw or undercooked eggs,raw meat, raw poultry, raw sh, raw shell sh and their juices;luncheon meats and deli-type salads (without added preservatives)prepared on site in a deli-type establishment. . . . aboutParticular Foods: KEEP YOUR FAMILY SAFER FROM FOOD POISONING If youare not sure about the safety of a food in your refrigerator, don’ttake therisk. Interestingly, the risk these foods may actually posedepends on the origin or source of the food and how the food isprocessed, stored, and prepared. Follow these guidelines (see chartat right) for safe selection and preparation of your favoritefoods. If You Have Questions . . . . . . about Wise Food Choices:Be sure to consult with your doctor or health care provider. He orshe can answer any speci c questions or help you in your choices.When in doubt, throw it out! Wise choices in your food selectionsare important. All consumers need to follow the Four Basic Steps toFood Safety: Clean, Separate, Cook, and Chill. Check your steps atFoodSafety.gov 6 CLEAN SEPARATE CHILL CLEAN WASH HANDS AND SURFACESOFTEN SEPARATE SEPARATE RAW MEATS FROM OTHER FOODS CHILLREFRIGERATE FOOD PROMPTLY oF COOK TO THE RIGHT TEMPERATURE CommonFoods: Select the Lower Risk Options Type of Food Higher Risk LowerRisk Meat and • Raw or undercooked • Meat or poultry cooked to aPoultry meat or poultry safe minimum internal tem- perature (seechart on p. 10) Tip: Use a food thermometer to check the internaltemperature on the “Is It Done Yet?” chart on page 10 for speci csafe minimum internal temperature. Seafood • Any raw or undercookedsh, or shell sh, or food containing raw or undercooked seafoode.g., sashimi, found in some sushi or ceviche. Refrigerated smokedsh • Partially cooked seafood, such as shrimp and crab • Previouslycooked seafood heated to 165 °F • Canned sh and seafood • Seafoodcooked to 145 °F Milk • Unpasteurized (raw) milk • Pasteurized milkEggs Foods that contain raw/undercooked eggs, such as: At home: •Homemade Caesar salad dressings* • Homemade raw cookie dough* •Homemade eggnog* • Use pasteurized eggs/egg products when preparingrecipes that call for raw or undercooked eggs When eating out: •Ask if pasteurized eggs were used *Tip: Most pre-made foods fromgrocery stores, such as Caesar dressing, pre-made cookie dough, orpackaged eggnog are made with pasteurized eggs. Sprouts • Rawsprouts (alfalfa, bean, or any other sprout) • Cooked sproutsVegetables • Unwashed fresh vegetables, including lettuce/salads •Washed fresh vegetables, including salads • Cooked vegetablesCheese • Soft cheeses made from unpasteurized (raw) milk, such as:— Feta — Brie — Camembert — Blue-veined — Queso fresco • Hardcheeses • Processed cheeses • Cream cheese • Mozzarella • Softcheeses that are clearly labeled “made from pasteurized milk” HotDogs and • Hot dogs, deli meats, and • Hot dogs, luncheon meats,and deli meats reheated to steaming hot or 165 °F Tip: You need toreheat hot dogs, deli meats, and luncheon meats before eating thembecause the bacteria Listeria monocytogenes grows at refrigeratedtemperatures (40 °F or below). This bacteria may cause cause severeillness, hospitalization, or even death. Reheating these foodsuntil they are steaming hot ho destroys these dangerous bacteriaand makes these foods safe for you to eat. Deli Meats luncheonmeats that have not been reheated Pâtés • Unpasteurized,refrigerated pâtés or meat spreads • Canned or shelf-stablepâtés or meat spreads 7 Taking Care: Handling and Preparing FoodSafely Foodborne pathogens are sneaky. Food that appears completelyne can contain pathogens—disease-causing bacteria, viruses, orparasites—that can make you sick. You should never taste a food todetermine if it is safe to eat. As a person with diabetes, it isespecially important that you—or those preparing your food—arealways careful with food handling and preparation. The easiest wayto do this is to Check Your Steps – clean, separate, cook, andchill – from the Food Safe Families Campaign. Four Basic Steps toFood Safety 1. Clean: Wash hands and surfaces often Bacteria canspread throughout the kitchen and get onto cutting boards,utensils, counter tops, and food. To ensure that your hands andsurfaces are clean, be sure to: Wash hands in warm soapy water forat least 20 seconds before and after handling food and after usingthe bathroom, changing diapers, or handling pets. Wash cuttingboards, dishes, utensils, and counter tops with hot soapy water be-tween the preparation of raw meat, poultry, and seafood productsand preparation of any other food that will not be cooked. As anadded precaution, sanitize cut- ting boards and countertops byrinsing them in a solution made of one tablespoon of unscentedliquid chlorine bleach per gallon of water, or, as an alternative,you may run the plastic board through the wash cycle in yourautomatic dishwasher. Use paper towels to clean up kitchensurfaces. If using cloth towels, you should wash them often in thehot cycle of the washing machine. Wash produce. Rinse fruits andvegetables, and rub rm-skin fruits and vegetables under running tapwater, including those with skins and rinds that are not eaten.With canned goods: remember to clean lids before opening. 8 2.Separate: Don’t cross-contaminate Cross-contamination occurs whenbacteria are spread from one food product to another. This isespecially common when handling raw meat, poultry, seafood, andeggs. The key is to keep these foods—and their juices—away fromready-to-eat foods. To prevent cross-contamination, remember to: •Separate raw meat, poultry, seafood, and eggs from other foods inyour grocery shopping cart, grocery bags, and in your refrigerator.• Never place cooked food on a plate that previously held raw meat,poultry, seafood, or eggs without rst washing the plate with hotsoapy water. • Don’t reuse marinades used on raw foods unless youbring them to a boil rst. • Consider using one cutting board onlyfor raw foods and another only for ready-to-eat foods, such asbread, fresh fruits and vegetables, and cooked meat. 3. Cook: Cookto safe temperatures Foods are safely cooked when they are heatedto the USDA-FDA recommended safe minimum internal temperatures, asshown on the “Is It Done Yet?” chart (see next page). To ensurethat your foods are cooked safely, always: • Use a food thermometerto measure the internal temperature of cooked foods. Check theinternal temperature in several places to make sure that the meat,poul- try, seafood, or egg product is cooked to safe minimuminternal temperatures. Cook ground beef to at least 160 °F andground poultry to a safe minimum internal temperature of 165 °F.Color of food is not a reliable indicator of safety or doneness.Reheat fully cooked hams packaged at a USDA-inspected plant to 140°F. For fully cooked ham that has been repackaged in any otherlocation or for leftover fully cooked ham, heat to 165 °F. Cookseafood to 145 °F. Cook shrimp, lobster, and crab until they turnred and the esh is pearly opaque. Cook clams, mussels, and oystersuntil the shells open. If the shells do not open, do not eat theseafood inside. Cook eggs until the yolks and whites are rm. Useonly recipes in which the eggs are cooked or heated to 160 °F. Cookall raw beef, lamb, pork, and veal steaks, roasts, and chops to 145°F with a 3-minute rest time after removal from the heat source. 93. Cook: Cook to safe temperatures (cont.) Bring sauces, soups, andgravy to a boil when reheating. Heat other leftovers to 165 °F.Reheat hotdogs, luncheon meats, bologna, and other deli meats untilsteam- ing hot or 165 °F. When cooking in a microwave oven, coverfood, stir, and rotate for even cooking. If there is no turntable,rotate the dish by hand once or twice during cooking. Always allowstanding time, which completes the cooking, before checking theinternal temperature with a food thermometer. Food is done when itreaches the USDA-FDA recommended safe minimum internal temperature.Is It Done Yet? Use a food thermometer to be most accurate. Youcan’t always tell by looking. 4. Chill: Refrigerate promptly Coldtemperatures slow the growth of harmful bacteria. Keeping aconstant refrigerator temperature of 40 °F or below is one of themost effective ways to reduce risk of foodborne illness. Use anappliance thermometer to be sure the refrigerator temperature isconsistently 40 °F or below and the freezer temperature is 0 °F orbelow. To chill foods properly: • Refrigerate or freeze meat,poultry, eggs, seafood, and other perishables within 2 hours ofcooking or purchasing. Refrigerate within 1 hour if the temperatureoutside is above 90 °F. Never thaw food at room temperature, suchas on the counter top. It is safe to thaw food in the refrigerator,in cold water, or in the microwave. If you thaw food in cold wateror in the microwave, you should cook it immediately. Divide largeamounts of food into shallow containers for quicker cooling in therefrigerator. Follow the recommendations in the abridged USDA-FDACold Storage Chart (see page 11). The USDA-FDA Cold Storage Chartin its entirety may be found atwww.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp.USDA-FDA Recommended Safe Minimum Internal Temperatures Beef, Pork,Veal, Lamb Steaks, Roasts & Chops 145 °F with 3-minute resttime Fish 145 °F Beef, Pork, Veal, Lamb Ground 160 °F Egg Dishes160 °F Turkey, Chicken & Duck Whole, Pieces & Ground 165 °F10 USDA-FDA Cold Storage Chart These time limit guidelines willhelp keep refrigerated food safe to eat. Because freezing keepsfood safe inde nitely, recommended storage times for frozen foodsare for quality only. Product Refrigerator (40 °F) Freezer (0 °F)Eggs Fresh, in shell 3 to 5 weeks Don’t freeze Hard cooked 1 weekDon’t freeze well Liquid Pasteurized Eggs, Egg Substitutes Opened 3days Don’t freeze well Unopened 10 days 1 year Deli andVacuum-Packed Products Egg, chicken, ham, tuna, & macaronisalads 3 to 5 days Don’t freeze well Hot Dogs Opened package 1 week1 to 2 months Unopened package 2 weeks 1 to 2 months Luncheon MeatOpened package 3 to 5 days 1 to 2 months Unopened package 2 weeks 1to 2 months Bacon & Sausage Bacon 7 days 1 month Sausage,raw—from chicken, turkey, pork, beef 1 to 2 days 1 to 2 monthsHamburger and Other Ground Meats Hamburger, ground beef, turkey,veal, pork, lamb, & mixtures of them 1 to 2 days 3 to 4 monthsFresh Beef, Veal, Lamb, Pork Steaks 3 to 5 days 6 to 12 monthsChops 3 to 5 days 4 to 6 months Roasts 3 to 5 days 4 to 12 monthsFresh Poultry Chicken or turkey, whole 1 to 2 days 1 year Chickenor turkey, pieces 1 to 2 days 9 months Seafood Lean sh ( ounder,haddock, halibut, etc.) 1 to 2 days 6 to 8 months Fatty sh (salmon,tuna, etc.) 1 to 2 days 2 to 3 months Leftovers Cooked meat orpoultry 3 to 4 days 2 to 6 months Chicken nuggets, patties 3 to 4days 1 to 3 months Pizza 3 to 4 days 1 to 2 months Check Your StepsCheck “Sell-By” date Put raw meat, poultry, or seafood in plasticbags • Buy only pasteurized milk, soft cheeses made withpasteurized milk, and pasteurized or juices that have beenotherwise treated to control harmful bacteria. • When buying eggs:– Purchase refrigerated shell eggs – If your recipe calls for raweggs, purchase pasteurized, refrigerated liquid eggs • Don’t buyfood displayed in unsafe or unclean conditions Is It Done Yet? Youcan’t tell by looking. Use a food thermometer to be sure. USDA-FDARecommended Safe Minimum Internal Temperatures Beef, Pork, Veal,Lamb Steaks, Roasts & Chops 145 °F with 3-minute rest time Fish145 °F Beef, Pork, Veal, Lamb Ground 160 °F Egg Dishes 160 °FTurkey, Chicken & Duck Whole, Pieces & Ground 165 °FOrdering “Smart” When Eating Out Higher Risk: ✘ Cheese made fromunpasteurized (raw) milk. ✘ Raw or undercooked seafood. ✘ Cold hotdogs. ✘ Sandwiches with cold deli or luncheon meat. ✘ Raw orundercooked fish, such as sashimi or some kind of sushi. ✘Soft-boiled or “over-easy” eggs, as the yolks are not fully cooked.Lower Risk: ✔Hard or processed cheeses. Soft cheeses only if madefrom pasteurized milk. ✔Fully cooked smoked fish or seafood. ✔Hotdogs reheated to steaming hot. If the hot dogs are served cold orlukewarm, ask to have the hot dogs reheated until steaming, or elsechoose something else. ✔Grilled sandwiches in which the meat orpoultry is heated until steaming. ✔Fully cooked fish that is firmand flaky; vegetarian sushi. ✔Fully cooked eggs with firm yolk andwhites. Clip out these handy Info Cards and carry them for quickreference when shopping, cooking, and eating out! In the Know:Becoming a Better Shopper Follow these safe food-handling practiceswhile you shop. • Carefully read food labels while in the store tomake sure food is not past its “sell by” date. (See Food ProductDating • Put raw packaged meat, poultry, or seafood into a plasticbag before placing it in the shopping cart, so that its juices willnot drip on— and con taminate—other foods. If the meat counter doesnot offer plastic bags, pick some up from the produce sectionbefore you select your meat, poultry, and seafood. Buy onlypasteurized milk, cheese, and other dairy products from therefrigerated section. When buying fruit juice from the refrigeratedsection of the store, be sure that the juice label says it ispasteurized. Purchase eggs in the shell from the refrigeratedsection of the store. (Note: store the eggs in their originalcarton in the main part of your refrigerator once you are home.)For recipes that call for eggs that are raw or undercooked when thedish is served—homemade Caesar salad dressing and ice cream are twoexamples—use either shell eggs that have been treated to destroySalmonella by pasteurization, or pasteurized egg products. Whenconsuming raw eggs, using pasteurized eggs is the safer choice. •Never buy food that is displayed in unsafe or unclean conditions.When purchasing canned goods, make sure that they are free ofdents, cracks, or bulging lids. (Once you are home, remember toclean each lid before opening the can.) Purchase produce that isnot bruised or damaged. When shopping for food, it is important toread the label carefully. on page 13) 12 Food Product Dating Readthe “Safe Handling Label” for food safety information on raw foods.Types of Open Dates Open dating is found primarily on perishablefoods such as meat, poultry, eggs, and dairy products. A “Sell-By”date tells the store how long to display the product for sale. Youshould buy the product before the date expires. A “Best If Used By(or Before)” date is recommended for best avor or quality. It isnot a purchase or safety date. A “Use-By” date is the last daterecommended for the use of the product while at peak quality. Thedate has been determined by the manufacturer of the product.CHICKEN SAMPLER PACK SELL BY JAN 13.06 576 PRICE/LB NET WT LB270567 005093 BEST IF USED BY 1.99 2.56 lb MEAT DEPT. $5.09 TOTALPRICE P—7903 “Closed or coded dates” are packing numbers for use bythe manufacturer. “Closed” or “coded” dating might appear onshelf-stable products such as cans and boxes of food. TransportingYour Groceries Follow these tips for safe transporting of yourgroceries: • Pick up perishable foods last, and plan to go directlyhome from the grocery store. Always refrigerate perishable foodswithin 2 hours of cooking or purchasing. Refrigerate within 1 hourif the temperature outside is above 90 °F. In hot weather, take acooler with ice or another cold source to transport foods safely.13 10 NOV 06 Eating out can be lots of fun—so make it an enjoyableexperience by following some simple guidelines to avoid food- borneillness. Remember to observe your food when it is served, and don’tever hesitate to ask questions before you order. Waiters andwaitresses can be quite helpful if you ask how a food is prepared.Also, let them know you don’t want any food item containing rawmeat, poultry, sh, sprouts, or eggs.