Definition

Question 1

Any substance whether simple, mixed or compounded that is used as food, drink,
confectionery or
condiments

Answer 1

Food

Question 2

is overall quality of

food fit for consumption

Answer 2

Safety

Question 3

is a health of being clean and conducive to health.

Answer 3

Sanitation

Question 4

is the absence of visible soil or dirt and is not necessarily sanitized.

Answer 4

Cleanliness

Question 5

the branch of biology that deals with microorganisms and their effect on other microorganisms.

Answer 5

Microbiology

Question 6

Microorganisms

Answer 6

organism of microscopic or submicroscopic size. ( bacterium , protozoan).

Question 7

microbial infection resulting from ingestion of contaminated foods .

Answer 7

Food Infection

Question 8

bacteria produce chemical compounds called

Answer 8

toxins

Question 9

illness caused by toxins

Answer 9

Food Intoxication

Question 10

means the original nutritional value, texture , flavor of the food are damaged , the food become harmful to people and unsuitable to eat.

Answer 10

Food Spoilage

Question 11

A disease carried or transmitted to people by food.

Answer 11

Foodborne Illness

Question 12

Foodborne Outbreak

Answer 12

An incident in which two or more people experience the same illness after eating the same food

Question 13

Contamination

Answer 13

The presence of harmful substances in the food

Question 14

Food that has been exposed to temperature favorable to the growth of foodborne microorganisms

Answer 14

Temperature Abuse

Question 15

Food in which

microorganisms can grow rapidly. It is often moist, high protein, slightly acidic.

Answer 15

Potentially Hazardous Foods

Question 16

Occurs when microorganisms are transferred from one surface or food to another.

Answer 16

Cross Contamination

Question 17

Sanitary health habits that include keeping the body, hair, teeth, clothes and washing hands regularly.

Answer 17

Personal Hygiene

Question 18

Temperature Danger Zone

Answer 18

temperature range (41⁰F -140⁰F) food borne bacteria grow and reproduce

Question 19

Dangers of food borne illness for Individual

Answer 19

▪ Loss of family income 
▪ Medical expenses 
▪ Cost of special dietary needs 
▪ Loss of productivity, leisure and travel opportunities
▪ Death

Question 20

Dangers of food borne illness for Establishment

Answer 20

▪Loss of customers and sales 
▪ Loss of prestige and reputation 
▪ Lawsuits 
▪ Lowered employee morale 
▪ Employee absenteeism 
▪ Embarrassment

Question 21

TYPES OF FOOD CONTAMINANT S

Answer 21

Biological
Physical
Chemical

Question 22

BIOLOGICAL

CONTAMINAN T

Answer 22

A microbial contaminant that may cause a food borne illness

bacteria, viruses, fungi, parasites, biological toxins

Question 23

Sea food toxins
Mushroom toxins Clostridium ,Botulinum Salmonella bacteria
is Examples for?

Answer 23

BIOLOGICAL

CONTAMINANT

Question 24

ANY FOREIGN OBJECT THAT ACCIDENTALLY FIND ITS WAY INTO FOOD

Answer 24

Physical Contaminant

Question 25

Physical Contaminant | EXAMPLES:

Answer 25

HAIR DUST STAPLE WIRE

Question 26

a chemical substance that can cause food borne illness.Substances normally found in restaurant

Answer 26

Chemical Contaminant

Question 27

Chemical Contaminant | Examples:

Answer 27

``` ▪ Toxic metals ▪ Pesticides ▪ Cleaning product ▪ Sanitizers ▪ Preservatives ```

Question 28

Utensils and equipment containing potentially toxic metals:

Answer 28

Lead&Brass Copper&Zinc Antimony&Cadium

Question 29

Main Causes of Food Borne Illness?

Answer 29

▪ Cross- Contamination ▪ Temperature Abuse | ▪ Poor Personal Hygiene

Question 30

raw meats, thawing meat on top of the shelf where it can drip on the other foods When harmful organisms from one food contaminate other foods

Answer 30

Food to food contamination

Question 31

happens when the food is exposed to Temperature Danger Zone (41⁰F - 140⁰F) for more than 4 hrs.

Answer 31

TIME TEMPERATURE ABUSE

Question 32

Time Temperature Abuse occur when:

Answer 32

▪ Food is not stored, prepared or held at a required temperature ▪ Food is not cooked or reheated to temperature high enough to kill harmful microorganisms ▪ Food is not cooled low enough fast ▪ Food is prepared in advance and not set to a safe required internal temperature while the food is on hold

Question 33

Food most likely to become unsafe typically has the | following characteristics:

Answer 33

▪Water activity level of .85 ▪ Ph level 4.6 to 7.5 ▪ High protein content