Deck 1

Question 1

Foodborne illness

Answer 1

Disease transmitted to people by food

Question 2

Foodborne illness outbreak

Answer 2

Two or more people have symptoms after eating the same food - requires investigation and confirmation

Question 3

Contamination

Answer 3

The presence of harmful substance in food

Question 4

Time-temperature abuse

Answer 4

Food left in temperature that allow good growth for pathogens- hot and cold

Question 5

Cross-contamination

Answer 5

Pathogens travelling from one food source into another through contact with contaminated goods

Question 6

TCS food

Answer 6

Food needing Time/Temperature Control for Safety because they have a higher risk of growing pathogens in uncontrolled settings

Question 7

Ready-to-eat food

Answer 7

Food that does not need any further preparation

Question 8

High-risk populations

Answer 8

Groups of people that have a higher risk of catching a foodborne illness - the young, the old, and the immuno-compromised

Question 9

Immune system

Answer 9

The bodies natural defense mechanism against illness