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Questions and Answers
Foodborne illness is least likely caused by:
Foodborne illness is least likely caused by:
- Poor personal hygiene
- Time and temperature abuse
- Improper equipment storage (correct)
- Cross-contamination
Why are elderly people at higher risk for foodborne illness?
Why are elderly people at higher risk for foodborne illness?
- Their immune systems have weakened with age (correct)
- They are likely to have diminished appetites
- Their allergic reactions to chemicals used in food production might be greater than those of younger people
- They are more likely to spend more time in a hospital
What is one of the five CDC risk factors?
What is one of the five CDC risk factors?
- Improper food storage
- Improper employee training
- Inadequate ventilation
- Inadequate cooking (correct)
Why are preschool-age children at a higher risk for foodborne illnesses?
Why are preschool-age children at a higher risk for foodborne illnesses?
Which operations mainly serve populations that are susceptible to foodborne illnesses?
Which operations mainly serve populations that are susceptible to foodborne illnesses?
All of the following are considered TCS food except:
All of the following are considered TCS food except:
A cook tests a new soup recipe at home, likes the taste, and decides to bring it to work to serve to customers. The cook should NOT serve this soup to customers because:
A cook tests a new soup recipe at home, likes the taste, and decides to bring it to work to serve to customers. The cook should NOT serve this soup to customers because:
Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?
Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?
What is an important measure for preventing foodborne illness?
What is an important measure for preventing foodborne illness?
Which of the following is not considered a potentially TCS food?
Which of the following is not considered a potentially TCS food?
What are TCS foods?
What are TCS foods?
Why must special care be taken when handling ready-to-eat food?
Why must special care be taken when handling ready-to-eat food?
Cross-contamination is likely to occur when:
Cross-contamination is likely to occur when:
Several people who ate at a foodservice operation a few days ago are now complaining of diarrhea, vomiting, and fever. This is a possible example of:
Several people who ate at a foodservice operation a few days ago are now complaining of diarrhea, vomiting, and fever. This is a possible example of:
The three factors that cause foodborne illness are:
The three factors that cause foodborne illness are:
The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and:
The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and:
Which type of food would be the most likely to cause a foodborne illness?
Which type of food would be the most likely to cause a foodborne illness?
Which is a TCS food?
Which is a TCS food?
Three friends who ate a sausage pizza together fell ill with yersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of:
Three friends who ate a sausage pizza together fell ill with yersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of:
Food that supports the rapid growth of bacteria is called:
Food that supports the rapid growth of bacteria is called:
What is contamination?
What is contamination?
When food becomes unsafe, it is most often due to:
When food becomes unsafe, it is most often due to:
A sanitarian has traced a salmonellosis outbreak to a carrot salad that was prepared on a surface that was also used to cut raw chicken. The most probable reason for the outbreak was:
A sanitarian has traced a salmonellosis outbreak to a carrot salad that was prepared on a surface that was also used to cut raw chicken. The most probable reason for the outbreak was:
What is cross-contamination?
What is cross-contamination?
Who is often at high risk for contracting a foodborne illness?
Who is often at high risk for contracting a foodborne illness?
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Study Notes
Foodborne Illness Causes
- Foodborne illness is least likely caused by improper equipment storage.
- Elderly individuals are at higher risk due to weakened immune systems.
- Inadequate cooking is one of the five CDC risk factors for foodborne illness.
At-Risk Populations
- Preschool-age children are more susceptible due to underdeveloped immune systems.
- Nursing homes primarily serve populations vulnerable to foodborne illnesses.
Time and Temperature Control
- TCS (Time/Temperature Control for Safety) foods include milk, eggs, shellfish, meats, and cut vegetables.
- Controlling time and temperature is crucial in preventing foodborne illness.
- Ready-to-eat foods require careful handling as they do not undergo further cooking.
Contamination Types
- Chemical contamination can occur from pesticide residue on poultry.
- Cross-contamination is primarily caused by unclean utensils and equipment.
- Food can become unsafe mainly due to improper handling by individuals.
Risks and Outbreaks
- An outbreak can occur when multiple individuals exhibit symptoms such as vomiting and diarrhea after consuming the same food.
- Cross-contamination can lead to outbreaks, as seen in the example of a carrot salad prepared on surfaces used for raw chicken.
TCS Foods Identification
- Foods not considered TCS include products like dried parsley.
- TCS foods often have a slightly acidic pH (4.6 to 7.5), are moist, and high in protein.
Preventative Measures
- Prevent foodborne illnesses by avoiding inadequately cooked foods and using proper food storage techniques.
- A significant cause of foodborne illness is purchasing food from unsafe sources.
Food Safety Practices
- Using separate cutting boards for raw and ready-to-eat foods mitigates cross-contamination risk.
- Food that promotes rapid bacterial growth is identified as RTE (Ready-to-Eat).
Understanding Contamination
- Contamination is defined as the presence of harmful substances in food.
- Effective hygiene practices and clean preparation areas are critical to prevent cross-contamination.
High-Risk Groups
- Children under four years old are often at higher risk for foodborne illnesses, alongside the elderly population.
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