Vocabulary
Foodborne Illness
PotentiallyHazardous Foods or Not?
What's the Contaminant: (Biological, Chemical, or Physical)
Misc
100
What is any food that is edible without further washing or cooking? It includes washed, whole, or cut fruit and vegetables; deli meats; and bakery items.
Ready-To-Eat Food
100
What is a food most likely to cause a foodborne illness? A. Tomato Juice, B. Cooked Rice, C. Whole Wheat Flour, D. Powdered Milk
What is B. Cooked Rice
100
True or False: Baked potatoes are potentially hazardous foods.
What is true.
100
Salmonella is a _ contaminant.
What is biological.
100

A piece of glass is found in a customers salad, this is an example of ?

Physical Contaminant

200
Abuse from allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms.
What is Time-Temperature Abuse
200
A disease carried or transmitted to people by food.
What is a foodborne illness.
200
Which item is a potentially hazardous food? a. raw carrots, b. dry rice, c. bread, d. raw bean sprouts
What is d. raw bean sprouts
200
Fish bones are a _ contaminant.
What is physical.
200

A food handler leaves a TCS food out without controlling its temperature. What food safety problem can result?


Time-temperature abuse

300

Microorganisms that can cause disease.

What is Pathogens

300
For a foodborne illness to be considered an "outbreak", how many people must experience the same illness after eating the same food?
What is 2.
300
Which item is a potentially hazardous food? a. tofu, b. raw carrots, c. soda crackers, d. apples
What is a. tofu
300
Pesticides are a _ contaminant.
What is chemical
300
What is the reason elderly people are at a higher risk for foodborne illness?
Their immune systems have weakened with age.
400
Presence of harmful substances in food.
What is Contamination?
400
Which of the following is not among the 5 common factors responsible for foodborne illness? a. Purchasing food from unsafe sources, b. Failing to cook food adequately, c. Cooking food on the expiration date, d. Holding food at improper temperatures, e. Using contaminated equipment, f. Poor personal hygiene
What is C. Cooking food on the expiration date.
400

Which food is not potentially hazardous: a. sliced melons, b. limes, c. soy burger, d. milk

What is b. limes

400
The hazard that poses the greatest threat to food safety.
What is biological.
400

Cleaners, Sanitizers, and Polishes are all examples of 

Chemical Contaminants

500

Food that needs time and temperature control to limit the growth of pathogens.

What is TCS Foods

500

Name the 3 populations at high risk for foodborne illness.

What are infants/preschool age children, elderly people, and people with compromised immune systems.

500
True or False: Cooked vegetables are potentially hazardous food.
What is true
500
True or False: Illness-causing microorganisms are responsible for the majority of foodborne-illness outbreaks.
What is true.
500

Some food safty hazards are introduced by humans or by the environment, while others occure naturally. Name the 3 categories of contaminants/hazards.

What are biological, chemical, and physical

600

People who are more likely to experience serious complications from foodborne illness.

High Risk Population

600

This occurs when two or more people experience the same illness after eating the same food.


Foodborne illness outbreak

600

Which of the following is not a tcs food?                 Raw Chicken, Cooked Beef, Milk, Watermelon

Watermelon

600

Viruses, Parasites, fungi, and bacteria are all examples of ______ contaminants

Biological Contaminants

600

The transfer of harmful substances from one food or surface to another.

Cross-contamination

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