Chapter 2- Food Illness And Safety Hazards Flashcards
1
Q
three groups of people who are most susceptible to foodborne illness?
A
- very young
- elderly
- weakened immune systems
2
Q
Four groups of food safety Hazards
A
- Chemical Hazards
- Physical
- Biological
- allergen
3
Q
Three examples of a Chemical hazard
A
- cleaner
- sanitizer
- pesticides
4
Q
Three examples of a physical hazards
A
- Bandages
- Hair
- Glass
5
Q
Three examples of Biological Hazards
A
- Bacteria
- Viruses
- Fungi
6
Q
Example of a Allergen hazard?
A
Peanuts
7
Q
Three basic ways bacteria can cause foodborne illness.
A
- Infection
* consuming disease-causing bacteria - Intoxication
* consuming a toxin produced by bacteria - Toxin-Mediated Infection
* A combination of infection and intoxication
8
Q
Six factors affecting the growth of microorganisms include:
A
- Food
- Acidity
- Time
- Temperature
- Oxygen
- Moisture
9
Q
What is foodborne illness?
A
Becoming sick from food or drink that you have consumed
