Chapter 1

Question 1

A foodborne illness is a

Answer 1

disease transmitted to people by food.

Question 2

Definition of a foodborne illness outbreak.

Answer 2

2 or more people have the same symptoms after eating the same food. Requires investigation by authority and confirmation by laboratory.

Question 3

How does food become unsafe?

Answer 3

Purchase from unsafe sources.
Fail to cook properly. 
Hold food at incorrect temperature.
Use contaminated equipment. 
Poor personal hygiene.

Question 4

Most common TCS foods.

Answer 4

1. Milk and dairy.
2. Shell eggs.
3. Meat.
4. Poultry.
5. Fish.
6. Shellfish.
7. Tofu, soy.
8. Baked potatoes.
9. Sprouts and Sprouts seeds.
10. Slices melons, cut tomatoes, and leafy greens.
11. Heat treated plant food.
12. Untreated garlic and oil mixtures.

Question 5

Contamination is

Answer 5

Presence of harmful substances in foods

Question 6

3 types of contaminants

Answer 6

Chemical, physical, biological

Question 7

PRACTICES related to foodborne illness

Answer 7

Time and temperature abuse
Cross contamination
Cleaning and sanitizing
Personal hygiene

Question 8

Cross-contamination

Answer 8

Transfer of pathogens from food to anther or form surfaces.

Question 9

What are the high risk populations?

Answer 9

Preschool age children, ederly people, immuno compromised.

Question 10

Key practices for ensuring food safety.

Answer 10

Purchase from approve reputable supplier
Control time and temperature
Prevent cross contamination
Practice good hygiene
Properly clean and sanitize

Question 11

Conditions bacteria need to grow. ACRONYM and meaning.

Answer 11

FAT TOM
Food
Acidity - they grow best in neutral to slightly acidic.
Temperature - temperature danger zone 41 F to 135 F. Even faster at 70 - 125
Time - the longer in danger zone the more opportunity
Oxygen
Moisture