Foodborne Illness Correct Answer: A disease carried or transmitted to people by food
Foodborne Illness Outbreak Correct Answer: When two or more people experience the same illness after eating the same food
High
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Foodborne Illness Correct Answer: A disease carried or transmitted to people by food
Foodborne Illness Outbreak Correct Answer: When two or more people experience the same illness after eating the same food
High Risk Populations Correct Answer: Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill
Temperature Control for Safety Correct Answer: TCS
41-135 Correct Answer: Danger Zone
TCS Foods Correct Answer: Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
Biological, physical, chemical Correct Answer: 3 types of contamination
Biological contaminants Correct Answer: Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants Correct Answer: Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides
Physical contaminants Correct Answer: Foreign objects
Top reasons for outbreak Correct Answer: 1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene Correct Answer: 3 ways food becomes contaminated
Time- temperature abuse Correct Answer: TCS foods are left in the danger zone for more than 4 hours
Cross contamination Correct Answer: Contaminants cross to a food that is not going to be cooked any further
Poor personal hygiene Correct Answer: Food handlers cause foodborne illness
Foodborne infections Correct Answer: When a person eats food containing pathogens
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