Chapter 1 Keeping Food Save

Question 1

What is Foodborne Illness

Answer 1

A disease transmitted to people by food.

Question 2

Foodborne_illness Outbreak

Answer 2

When 2 or more people have the same symptoms after eating the same food.

Question 3

Contamination

Answer 3

Unsafe food contamination witch presence of harmful substances in food like Biological , Chemical and Physical

Question 4

Time-temperature Abuse

Answer 4

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

Question 5

Cross-Contamination

Answer 5

Pathogens can be transferred from one surface or food to another.

Question 6

TCS Food

Answer 6

Food requiring time and temperature control for safety.

Question 7

Ready-to-eat Food

Answer 7

Food that can be eaten without further preparation, washing, or cooking.

Question 8

High-risk Population

Answer 8

Groups of people that have a higher risk of getting foodborne illness then others. Preschoolers, elderly, and people with compromised immune systems.

Question 9

Immune System

Answer 9

Certain medical conditions and medications can weaken a person’s immune system, like Cancer, HIV a transplant