Chapter 6 Intro to Food Safety

Bacteria grow best in food with little or no acid.

• True

• False

Viruses can survive refrigerator and freezer temperatures.

• True

• False

Pathogens need six conditions to grow—food, acidity, temperature, time, oxygen, and mold.

• True

• False

Viruses, bacteria, and parasites cause illnesses and can be seen, smelled, and tasted.

• True

• False

Foodborne illnesses do not cause people to die.

• True

• False

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

• 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?

• 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 how many million cases of foodborne illness in the United States annually?

• 24

• 48

• 64

• 76

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

• thermal.

• temporal.

• practical.

• chemical.