Chapter 1-keeping Food Safe

Question 1

Immune system

Answer 1

Body’s defense system against illnesses

Question 2

High risk population

Answer 2

Groups of people that have a greater chance of getting sick

For example: preschool children,elderly,people with compromised immune systems (AIDS/hiv,cancer)

Question 3

Ready to eat food

Answer 3

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

Question 4

Tcs food

Answer 4

Food requiring time and temperature control for safety

Question 5

Time temperature abuse

Answer 5

When food has stayed too long at temperatures that are good for growth of pathogens (virus and bacteria)

Question 6

Cross contamination

Answer 6

Microorganism that can be transferred from one surface or food to another

Question 7

Contamination

Answer 7

Presence of harmful substances in food

Question 8

Food borne illness outbreak

Answer 8

Two or more people that have the same symptoms after eating the same food

Question 9

Food borne illness

Answer 9

Disease transmitted to people by food