chapter 1

Question 1

what is a foodborne illness

Answer 1

sickness caused by eating food which contains microbiological chemical or physical hazards. contaminated if it contains bacteria viruses parasites protozoa chemicals or toxins

Question 2

what is chemical contamination and where does it come from

Answer 2

cleaning products pesticides insectisides toxic posionious metals

Question 3

what is physical contamination

Answer 3

broken glass, hair, earings body piercings wood insects

Question 4

what is biological contamination

Answer 4

microorganizms

Question 5

what is the most dangerous type of contamination

Answer 5

biological

Question 6

how to prevent chemical contamination

Answer 6

keep cleaners away from food
store all chemicals in one area
keep chemicals in orginal containers
follow instructions on chemical bottle
use safe containers for acidic food

Question 7

how to prevent physical contamination

Answer 7

never wear jewellery, wear hair nets, store products properly

Question 8

what are the 3 steps to food safety

Answer 8

step 1 - prevent microorganisms from getting into food
step 2 - delay the growth of microorganisms in food
step 3 - kill dangerous microorganisms in food by proper cooking

Question 9

what Is a potientially hazardous food

Answer 9

high risk food.. capable of supporting growth of pathogenic organisms

Question 10

what are potientially hazardous food

Answer 10

tofu, garlic, oil mixtures, sliced melon, gravies soups custards fish shellfish meat eggs dairy rice cooked veg

Question 11

what temp should potentially hazardous food be kept

Answer 11

stays at 4 degrees or 40 F when cold

60 degrees or 140 F or hotter

Question 12

define perishable food

Answer 12

foods that decay or spoil rapidly.. ei lettuce

Question 13

low risk foods are……

Answer 13

cereal shelf stable foods .. foods in cans

Question 14

why is the temp of food important when do they grow the most quickly

Answer 14

between 4 degrees (40f) and 60 degrees (140f)

Question 15

what is the most important tool for food safety

Answer 15

thermometer

Question 16

what is cross contamination

Answer 16

when micro organisms and allergens travel from one food surface to another

Question 17

what are the most important things that food handlers can do for food safety

Answer 17

practice good personal hygiene
wash hands correctly and often
prevent cross contamination
keep food out of the danger zone
follow 3 steps to food safety

Question 18

what are the 3 kinds of contamination

Answer 18

physical chemical biological

Question 19

a person will know right away if they have food poisioning

Answer 19

false