Foodborne Illness Flashcard

Front

What are biological hazards?

Back

Living organisms or their products that can be harmful.

Front

What are the three types of hazards in food safety?

Back

Biological, chemical, and physical hazards.

Front

List three types of biological hazards.

Back

Virus, bacteria, fungi, parasite.

Front

What is cross-contamination?

Back

Occurs when harmful microorganisms are transferred from one product to another by hands, utensils, equipment, or other physical contact.

Front

When is a foodborne illness identified as an outbreak?

Back

When it affects two or more people from different households.

Front

What is a foodborne illness?

Back

An illness resulting from the consumption of contaminated food.

Front

What is a critical control point?

Back

A step in the food production process where a control can be applied to prevent, eliminate, or reduce a food safety hazard.

Front

What are chemical hazards?

Back

Substances that can cause harm when ingested, such as pesticides or food additives.

Front

What are physical hazards?

Back

Foreign objects in food that can cause harm, such as glass, metal, or plastic.

Front

What is the role of health authorities in foodborne illness outbreaks?

Back

To investigate and manage outbreaks to protect public health.