Food Safety

Question 1

Individual most at risks for food born illnesses

Answer 1

Infants
Pregnant women
Elderly
People with Chronic Illnesses

Question 2

Explain different favored that allow food pathogens to grow

Answer 2

Food: protein rich foods (meats, milk, eggs, fish)
Acidity: Neutral and slightly acidic foods.
Time: exposed more than 2 hrs
Temperature: hazardous zone is 45-135 degrees F.
Oxygen: more exposed to oxygen more chances it will have pathogens grow. Canned foods are good.
Moisture: Bacteria works best in moist environments.

Question 3

Ends products of Macronutrients

Answer 3

Carbs= proteins 
Triglycerides= fatty acids and glycerol 
Protein= amino acids

Question 4

Causes of Food borne Illnesses

Answer 4

Improper holding temperature
Poor personal Hygiene
Contaminated Equipment
Inadequate cooking

Question 5

Eating Disorders

3

Answer 5

Anorexia: Self induced starvation. Obsession over body image, shape. Avoid eating and over exercising.
Bulimia Nervosa: Binge and Purge syndrome.
Binge: Binge eating behavior without purging.