Elderly people, infants and preschool-age children, pregnant women, and people with HIV/AIDS.
What is High Risk Populations for Food borne Illness
100
The number of customers at high risks for getting a foodborne illness is increasing.
What is high risk customers.
100
Food handlers can cause a foodborne illness if they do keep on practice this.....
What is poor personal hygiene.
100
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
All are examples of.....
What is important prevention measures.
100
Very young children have not built up strong immune systems.
What is infants ans preschool-age children.
200
Biological, Chemical, & Physical Hazard
What is Potential Hazards to food Safety
200
Food that is received from suppliers that are not practicing food safety can cause a forborne-illness outbreak.
What is Unapproved suppliers.
200
Foreign object like hair, dirt, bandages, and broken glasses.
What is Physical Hazards
200
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the the same illness after eating the same food?
What is 2
200
Women's immune systems are compromised during pregnancy.
What is Pregnant women.
300
Lost of customers and sales; lowered staff morale, & negative media exposure.
What is Costs of a foodborne illness to an operation.
300
Food has been time-temperature abused when it has stayed too long at temperatures that are good for the growth of pathogens.
What is time-temperature abuse.
300
Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria.
What is Biological Hazards
300
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and......
What is time-temperature abuse.
300
People with cancer or on chemotherapy.
People with HIV/AIDS.
Transplant recipients
What is Other Populations.
400
Illness-causing microorganisms are more frequently found on food that once was considered safe.
What is Pathogens
400
Purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene.
What is how food becomes unsafe
400
Foodservice chemicals can contaminate food if they are used incorrectly. They can include cleaners, sanitizers, and mechanical lubricants.
What is Chemical Hazards
400
Who's immune systems weaken with age.
What is Elderly People.
400
Unsafe food is usually the result of contamination, which is the presence of harmful substances in the food.
What is Potential Hazards to food Safety.
500
Ready to eat food touches contaminated surfaces. This is an example of......
What is cross-contamination.
500
Pathogens can be transferred from one surface or food to another.
What is cross-contaminated.
500
Come to work sick
Cough or sneeze on food
Touch and scratch wounds, and then touch food
All are examples of......
What is poor personal hygiene.
500
The three categories of food safety hazards are biological, physical, and.....
What is chemical.
500
CDC what does it stand for.
What is The Center for Disease Control and Prevention.