Chapter 1, Keeping food safe

Question 1

Foodborne Illness

Answer 1

A disease transmitted to people by food

Question 2

Foodborne Illness outbreak

Answer 2

when two or more people have the same symptoms after eating the same food

Question 3

Contamination

Answer 3

The presence of harmful substances in food

Question 4

Temperature-time Abuse

Answer 4

When a food has stayed for to long in the 41-135 degree temperature range which is good for the growth of pathogens

Question 5

Cross-Contamination

Answer 5

when pathogens are transferred from a surface or piece of food to another piece of food

Question 6

TCS food

Answer 6

food that is at risk of pathogen growth if exposed to time-temperature abuse. food requiring Time and Temperature Control for safety

Question 7

Ready to eat food

Answer 7

Food that can be eaten without preparation

Question 8

High Risk Population

Answer 8

Groups of people who have a higher risk of foodborne illness. this includes preschool aged children, the elderly, and those who have autoimmune issues.

Question 9

Immune System

Answer 9

the body’s defense system against illness