Chapter 1, Keeping Food Safe Flashcards
1
Q
Foodborne Illness
A
is a disease transmitted to people by food.
2
Q
Foodborne-Illness Outbreak
A
when two or more people have the same symptoms after eating the same food.
3
Q
Contamination
A
the presence of harmful substances in food
4
Q
Time-Temperature Abuse
A
when it has stayed too long at temperatures that are good for the growth of pathogens.
5
Q
Cross-Contamination
A
pathogens can be transferred from one surface to another.
6
Q
TCS Food
A
food requiring time and temperature control for safety.
7
Q
Ready-to-eat-Food
A
food that can be eaten without further preparation, washing, or cooking.
8
Q
High-Risk Population
A
include preschool age children, elderly people, and people with compromised immune systems.
9
Q
Immune System
A
the body’s defense system against illness.
