Foodborne Illnesses and Food Safety

10 Questions

Match the groups of people with their susceptibility to foodborne disease:

Senior citizens = Weakened immune system Pregnant women = Lower immunity due to hormonal changes Very young children = Immature immune systems People with chronic illnesses = Weak immune systems due to underlying disease

Match the consequences of foodborne disease with the affected groups:

Senior citizens = Serious health consequences and hospitalization Pregnant women = Miscarriage or birth defects Very young children = Dehydration and electrolyte imbalance People with chronic illnesses = Worsening of underlying condition

Match the ways to reduce risks of foodborne disease with the benefits:

Knowing and following basic rules of food safety = Reduced risk of foodborne illness Following a food safety management program = Improved food sanitation Avoiding high-risk foods = Lower incidence of food poisoning Practicing good hygiene = Prevention of cross-contamination

Match the food safety initiatives with their descriptions:

Food safety management program = An organized system for all levels of food operation Food sanitation = Prevention of foodborne disease through safe handling and preparation Food hygiene = Practices to prevent contamination of food Foodborne illness prevention = Reducing the risk of foodborne disease through education and awareness

Match the statistics with their descriptions:

76 million = Number of people who become sick due to foodborne illnesses each year 325,000 = Number of people hospitalized due to foodborne illnesses each year 5,000 = Number of people who die due to foodborne illnesses each year $74,000 = Average cost to the food service industry for each incidence of foodborne illness

Match the following areas of competency with their descriptions:

Identify foodborne illness = Recognize the causes of food poisoning Describe the relationship between personal hygiene and food safety = Explain how cleanliness affects food quality Describe methods for preventing food contamination = List ways to keep food clean Recognize problems and potential solutions associated with facility, equipment, and layout = Identify issues with the physical space and equipment

Match the following responsibilities with their corresponding role:

Direction of personnel = Manager's responsibility Cost control = Manager's priority Food safety = Certified Food Handler's concern Sanitation program = Supervisor's duty

Match the following concepts with their relationships:

Time and temperature = Factors affecting foodborne illness Personal hygiene and food safety = Interconnected aspects of cleanliness Cleaning and sanitizing = Methods for equipment maintenance Facility and equipment layout = Aspects of facility management

Match the following goals with their corresponding outcome:

Serve safe food = Consumer safety Control costs = Maximize profits Maintain cleanliness = Prevent food contamination Supervise employees = Effective personnel management

Match the following roles with their responsibilities:

Certified Food Manager = Oversee sanitation program Supervisor = Direct personnel Food Handler = Maintain cleanliness and safety Manager = Control costs and profits

Learn about the impact of foodborne illnesses in the US, including the number of people affected, hospitalizations, and deaths. Discover how the food service industry is affected and who is most vulnerable to these diseases.