Food Safety

Question 1

Food safety

Answer 1

Following practices that help prevent food-borne illness and keep food safe to eat

Question 2

Microorganisms

Answer 2

Tiny living creatures visible only through a microscope

Question 3

Toxins

Answer 3

Poisons

Question 4

Cross contamination

Answer 4

Letting microorganisms from one food get into another

Question 5

Spores

Answer 5

Cells that will develop into bacteria if conditions are right. Spores can survive cooking heat

Question 6

Shelf life

Answer 6

The length of time a good item can be stored and still retain its quality

Question 7

Freezer burn

Answer 7

A condition that results when food is improperly packaged or stored in the freezer too long

Question 8

Shelf stable

Answer 8

Able to last for weeks or even months at room temps below 30 degrees Celsius

Question 9

Food borne illness

Answer 9

Any illness resulting from the consumption of contaminated food

Question 10

Food infection

Answer 10

Refers to the presence of bacteria or other microbes which infect the body after consumption

Question 11

Food intoxication

Answer 11

Refers to the ingestion of toxins contained within the food

Question 12

Pathogens

Answer 12

Disease producing microbes

Question 13

Viruses

Answer 13

Smaller than bacteria, some like hepatitis A are harmful to humans

Question 14

Fungi

Answer 14

Including mild and yeast, can be harmful. May produce taxing that remain in food

Question 15

Parasites

Answer 15

Organisms that live on or inside a host and are dependant on the host for nutrients

Question 16

Protozoa

Answer 16

One celled animals or microbes

Question 17

Bacteria

Answer 17

Most are harmless but few can be very dangerous, bacteria is the most frequent cause of food-borne illness

Question 18

Danger zone

Answer 18

The temp range between 4 degrees C (40 F) and 60 degrees C (140 F)