Chapter 1- Keeping Food Safe

Question 1

What is a foodborne illness?

Answer 1

A disease transmitted to people by food.

Question 2

What are some of the costs of a foodborne illness to an operation? (Possible of 8 options)

Answer 2

Loss of customers 
Loss of reputation 
Negative media
Lowered staff morale
Lawsuit/legal fees
Staff missing work
Increased insurance 
Staff retraining

Question 3

What is contamination?

Answer 3

When a food is unsafe to eat.

Question 4

List the three forms of contamination

Answer 4

Biological Hazard
Physical Hazard
Chemical Hazard

Question 5

What is a biological hazard?

Answer 5

Living things on or in food. (Viruses, Fungi, Bacteria)

Question 6

What is a physical hazard?

Answer 6

Physical objects in or on food that is harmful to someone. (Glass, Hair, Bandaids)

Question 7

What is a chemical hazard?

Answer 7

Chemical sprays, sanitizers, solutions, etc that are harmful to people. (Sani bucket water, Windex, Bleach)

Question 8

What are the five most common risk factors that can cause a foodborne illness?

Answer 8

Purchase from an unsafe source 
Failing to cook food safely 
Holding food incorrectly 
Using contaminated equipment 
Practicing poor hygiene

Question 9

How could Time-Temperature Abuse occur in your operation?

Answer 9

Food is not stored safely
Food is not cooked right
Food isn’t cooled correctly

Question 10

How could Cross-contamination occur in your operation?

Answer 10

Ready to eat (RTE) food touches uncooked food
Contaminated clothing or towels
A food handler handles food then touches ready to eat (RTE) without washing hands

Question 11

How could poor personal hygiene occur in your operation?

Answer 11

Dirty appearance and self (Clothes, Greasy/oily skin, Dirty hair)
Touches self or others (Scratches arm, Messes with hair, High fiving)
Coughing on food (Being sick at all near food)

Question 12

How could poor cleaning and sanitizing occur in your operation?

Answer 12

Unsafe sanitization station (Unorganized or not functional)
Surfaces not cleaned properly
Equipment not cleaned correctly

Question 13

Pathogens grow in ______ food, which stands for _______?

Answer 13

TCS, Time and Temperature Control Safety

Question 14

Examples of TCS (Time and Temperature Control Safety) foods are:

Answer 14

Milk, Meat, Eggs, Sliced Fruits and Vegetables, Poultry and Fish.

Question 15

RTE food stands for?

Answer 15

Ready to eat food.

Question 16

People at high risk for contracting a foodborne illness (FBI) are: (3 Answers)

Answer 16

Older people (Ages around or above 65)
Preschool kids (Ages around 1-5)
Compromised immune system (HIV, Aids)

Question 17

Ways to keep food safe are? (5 possible answers)

Answer 17

Purchase from safe suppliers
Controlling time and temperature safety (TCS)
Prevent cross-contamination
practices correct personal hygiene
Practices proper cleaning and sanitization