Chapter 1

Question 1

Foodborne Illness

Answer 1

A foodborne illness is a disease transmitted to people through food

Question 2

Foodborne-illness Outbreak

Answer 2

An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis.

Question 3

Contamination

Answer 3

Microorganisms, such as viruses, bacteria, parasites, and fungi, as well as toxins found in certain plants, mushrooms, and seafood, that have contaminated food.

Question 4

Time-temperature Abuse

Answer 4

Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.

Question 5

Cross-Contamination

Answer 5

Occurs when microorganisms are transferred from one food or surface to another.

Question 6

TCS Food

Answer 6

Food that contains moisture and protein and has a neutral or slightly acidic pH

Question 7

Ready-to-eat Food

Answer 7

Any food that is edible without further preparation, washing, or cooking.

Question 8

High-risk Population

Answer 8

People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool-age children, older people, people taking certain medications, and those with certain diseases or weakened immune systems.

Question 9

Immune System

Answer 9

The body’s defense system against illness. People with compromised immune systems are more susceptible to foodborne illness.