Chapter 6 Review Test

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 get the same illness after eating the same food item

Question 3

FAT TOM

Answer 3

Food, Acidity, Temperature, Time, Oxygen, Moisture

Question 4

High-risk population

Answer 4

Certain groups of people who have a higher risk of getting a foodborne illness than others

Question 5

Immune system

Answer 5

The body’s system of defense against disease

Question 6

Hazard

Answer 6

Something with the potential to cause harm

Question 7

Contamination

Answer 7

Means that harmful things are present in food, making it unsafe to eat

Question 8

Pathogens

Answer 8

Microorganisms that cause disease

Question 9

Microorganisms

Answer 9

Small, living organisms that can be seen only through a microscope

Question 10

Viruses

Answer 10

The leading cause of foodborne illness. Viruses can survive refrigerator and freezer temperatures

Question 11

Bacteria

Answer 11

A common type of microorganism; several species of bacteria are pathogens that can cause infectious diseases

Question 12

TCS food

Answer 12

Food that needs time and temperature control to limit pathogen growth

Question 13

Temperature Danger Zone (TDZ)

Answer 13

Temperature between 41 degrees and 135 degrees where pathogens grow most rapidly

Question 14

Ready-to-eat food

Answer 14

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

Question 15

Parasites

Answer 15

Organisms that get nourishment and protection from another living organism

Question 16

Fungi

Answer 16

Organism found in air, soil, plants, water and some food that can cause illness

Question 17

Mold

Answer 17

Tiny plants that grow under almost any condition but grow especially well in acidic food with little moisture, such as jams, jellies and cured meats such as bacon

Question 18

Yeast

Answer 18

Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime and bubbles

Question 19

Food allergy

Answer 19

The body’s negative reaction to a food protein

Question 20

Food allergens

Answer 20

The naturally occurring proteins that cause allergic reactions

Question 21

Cross-contact

Answer 21

When a food item containing an allergen comes in contact with another food item and their proteins mix

Question 22

Inspection

Answer 22

A formal review or examination conducted to see whether an operation is following food safety laws

Question 23

48 million

Answer 23

The approximate number of cases of foodborne illness annually according to the CDC

Question 24

The most common foodborne parasites in the US

Answer 24

Protozoa, roundworms, and tapeworms

Question 25

The big “8” food allergens

Answer 25

Shellfish, eggs, fish, milk, peanuts, soy, tree, nuts, and wheat

Question 26

The 3 types of hazards that can be found in food

Answer 26

Physical, biological, and chemical

Question 27

90%

Answer 27

The big “8” allergens account for the percentage of all food allergies in the US

Question 28

20 minutes

Answer 28

How quickly bacteria can double if FAT TOM conditions are right