Unit 4: ServSafe Food Handler

What is a disease transmitted to people by food?

How many people does it take to have a foodborne illness outbreak?

What agency handles foodborne illness outbreaks?

Which is a high risk population for foodborne illnesses? Options: Pregnant, Elderly, Infants, All of the above

Something with a potential to cause harm?

Name a type of pathogen. (Don't capitalize)

What is the acronym for what bacteria need to grow?

What does TCS stand for?

What type of foods are most responsible for causing foodborne illnesses? Raw, Ready to eat, Chicken, Fungus

What does the "O" stand for in FATTOM?