Term
| What Populations are at high risk for foodborne illness? Why? |
|
Definition
Elderly People
Infants and Preschool age children
Pregnant women
People with cancer, chemotherapy, HIV/AIDS, transplant recipients
Why: Compromised Immune System |
|
|
Term
| A women eats a salad contaminated with Hepatitis A, what type of potential hazard is this? |
|
Definition
|
|
Term
| A man finds a hair in his soup, what type of potential hazard occurred? |
|
Definition
|
|
Term
| A child drinks lemonade out of a copper container, which potential hazard occurred? |
|
Definition
|
|
Term
| What is the number one common risk factor that cause foodborne illness? |
|
Definition
| Failing to cook food adequately |
|
|
Term
| What does the acronym FATTOM stand for? |
|
Definition
| Food - Acidity - Temperature - Time - Oxygen - Moisture |
|
|
Term
| At what pH do pathogens grow best? |
|
Definition
|
|
Term
| At what temperature do pathogens grow well? |
|
Definition
|
|
Term
Name 6 foods mostly likely to become unsafe
|
|
Definition
| Possible answers: Milk - Dairy Products - Beef - Pork - Lamb - Fish - Baked Potatoes - Tofu - Sliced Melons - Cut Tomatoes - Eggs - Poultry - Shellfish - Cooked Rice - Beans - Vegetables - Sprouts - Sprout Seeds - Untreated Garlic and Oil Mixtures |
|
|
Term
| What is TCS an acronym for? |
|
Definition
| Temperature Control for Safety |
|
|
Term
| Which pathogen is primarily found in the hair, nose, and throat of humans? |
|
Definition
| Staphylococcus Aureus (Staph) |
|
|
Term
| What Foodborne illness has been linked with ready - to -eat foods and shellfish contaminated by sewage? |
|
Definition
|
|
