Chapter 1, Keeping Food Safe

Question 1

Foodborne Illness

Answer 1

Illness carried or transmitted to people by 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

Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment.

Question 4

Time-Temperature Abuse

Answer 4

When food has stayed too long at temperatures that are good for the growth of pathogens; for example, when food is not held or stored correctly, not cooked or reheated correctly, or not cooled correctly.

Question 5

Cross-Contamination

Answer 5

The transfer of pathogens from one surface or food to another.

Question 6

TCS Food

Answer 6

Food that requires time and temperature control to limit the growth of pathogens. TCS stands for time and temperature control for safety.

Question 7

Ready-To-Eat Food

Answer 7

Any food that can be eaten without further preparation, washing, or cooking; for example, cooked food, washed fruits and vegetables (whole and cut), and deli meats. Bakery items, sugars, spices, and seasonings are also considered ready to eat.

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 preschool-age children, elderly people, and people with compromised 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.