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Question 0

The three categories of food safety hazards are biological, physical and chemical.

Answer 0

chemical

Question 1

Why are elderly people at a higher risk for foodborne illnesses?

Answer 1

Their immune systems have weakened with age.

Question 2

For a food borne illness to be considered and “outbreak,” a minimum of how many people must experience the same illness after eating the same food?

Answer 2

2

Question 3

The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and

Answer 3

time-temperature control

Question 4

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

Answer 4

purchasing food from unsafe soures