Chapter 1

Question 1

Foodborne Illness

Answer 1

A foodborne illness is a disease transmitted to people by food. Most foodborne illness cases go unrepoted or happen off site. Cases that are reported and investigated help the industry learn about the causes of foodborne illnesses and what can be done to prevent them.

Question 2

Foodborne-illness Outbreak

Answer 2

An illness is considered a foodborne-illness outbreak when two or more people have the same symptoms after eating the same food. This requires an investigation by a regulatory authority as well as confirmation by a laboratory.

Question 3

Contamination

Answer 3

Contamination is the presence of harmful substances in food. To prevent foodborne illness, you must recognize the contaminants that can make food unsafe. These contaminates include pathogens, chemicals, and physical objects. Food contaminants can be caused by certain unsafe practices in your operation.

Question 4

Time-temperature Abuse

Answer 4

Time-temperature abuse occurs when food has stayed too long at temperatures that are good for the growth of pathogens. This can happen when food is not held or stored at the correct temperature, not cooked or reheated enough to kill pathogens, or is not cooled correctly.

Question 5

Cross-contamination

Answer 5

This is the process in which pathogens can be transferred from one surface or food to another. It can cause foodborne illness in many ways: ingredients are added to food that receives no further cooking, ready-to-eat food touches contaminated surfaces, contaminated food touches or drips fluids onto cooked or ready-to-eat food, or contaminated cleaning cloths touch food-contact surfaces.

Question 6

TCS Food

Answer 6

Food requiring time and temperature control safety (TCS) are foods that pathogens grow well in. These items need time and temperature control to limit pathogen growth. Examples are milk/dairy products, shell eggs, meat, poultry, fish, shellfish/crustations, baked potatoes, heat-treated plant food, tofu/soy products, sprouts/sprout seeds, sliced melons, cut tomatoes, cut leafy greens, or entreated garlic and oil mixtures.

Question 7

Ready-to-eat Food

Answer 7

Ready-to-eat food is food that can be served without further preparation, washing, or cooking. These foods require careful handling to prevent contamination. Examples include cooked food, washed fruits and vegetables, deli meat, bakery items, sugar, spices, or seasonings.

Question 8

High-risk Population

Answer 8

High-risk populations are groups of people with a higher risk of contracting foodborne illness than other people. High-risk populations include pre-school aged children, elderly people, and people with compromised immune systems.

Question 9

Immune System

Answer 9

The immune system is the bodies natural defense system against illness. These conditions and medications include concers/chemotherapy, HIV/AIDS, or transplants. People who have had transplants take medication to prevent the body from rejecting the new organ or bone marrow.

Question 10

Contaminants

Answer 10

Contaminants are broken into 3 categories; Biologcal, Chemical, and Physical. Biologcal contiminats account for the majority of foodborne illnesses.