Chapter 1: Keep Food Safe

Question 1

Food-borne Illness

Answer 1

Illness carried or transmitted to people by food

Question 2

Food-borne Illness Outbreak

Answer 2

An incident where two or more people experience the same symptoms after eating the same food. An investigation is conducted by state and local authorities

Question 3

Contamination

Answer 3

Presence of harmful substances in food. Can be naturally introduced or by humans and the environment.

Question 4

Time-Temperature Abuse

Answer 4

When food has stayed too long at temperatures that are good for growth of pathogens.

Question 5

Cross-Contamination

Answer 5

The transfer of pathogens from one surface or food to another

Question 6

TCS Food

Answer 6

(Time and Temperature Control for Safety) Food that requires time and temperature control to limit the growth of pathogens.

Question 7

Ready-To-Eat Food

Answer 7

Any food that can be eaten without further preparation, washing, or cooking. EX: cooked food, washed fruits and veggies, sugars and spices, etc.

Question 8

High-Risk Population

Answer 8

People susceptible to food-borne illness due to high effects of age or health on their immune systems, including young children, elderly people, and people with compromised immune systems.

Question 9

Immune System

Answer 9

The body’s defense system against illness.