Foundations Chapter 2: Food Safety

What are pathogens?
 

• Microorganisms that cause illness
• Harmful things present in food, making it unsafe to eat 
• Diseases that spread from one surface or food to another
• c.  d. Chemicals found in air, soil, plants, water, and some food

A foodborne-illness outbreak occurs when  

• one person gets ill after eating food
• one person gets ill after eating food that was not completely cooked
• two or more people get the same illness after eating different foods.
• two or more people get the same illness after eating the same food.

Why are elderly people at a higher risk for foodborne illness? a. Their appetites have decreased with age. b. . c. T d. 

• Their appetites have decreased with age
• Their immune systems have weakened with age
• They are more likely to spend time in a hospital
• They are more likely to suffer allergic reactions.

According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of foodborne illness in the United States annually. 

• 40
• 52
• 64
• 76

The three categories of food safety hazards are biological, physical and 

• Thermal
• Temporal
• Practical
• Chemical

. . . . Pathogens grow well in food that has a temperature between

• 0°F and 100°F
• 31°F and 100°F
• 55°F and 155°F
• 41°F and 135°F

If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes. 

• 10
• 20
• 30
• 40

What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams? 

• Mold
• Fungi
• Yeast
• Parasites

Glass from a broken lightbulb is an example of which type of contaminant? 

• Physical
• Chemical
• Biological
• Environmental

The transfer of allergens from food containing an allergen to the food served to a customer is known as

• cross-contact
• food allergen
• contramination
• cross-contamination