Objectives

Fill in the blank: One of the objectives is developing good grooming and personal ________ habit.

• hygiene

• finance

• reading

• cooking

Define the term: Bacteria (Food Safety Vocabulary 1.4).

• Bacteria are microscopic organisms that can cause food spoilage and foodborne illness.

• Bacteria are large animals that help preserve food.

• Bacteria are a type of seasoning used in cooking.

• Bacteria are machines used to clean kitchen surfaces.

Define the term: physical hazards (Food Safety Vocabulary 1.4).

• Physical hazards are foreign objects in food that can cause injury or illness, such as glass, metal, or plastic.

• Physical hazards are bacteria that cause foodborne illnesses.

• Physical hazards are chemical substances added to food for preservation.

• Physical hazards are natural nutrients found in food.

Define the term: biological hazards (Food Safety Vocabulary 1.4).

• Biological hazards are microorganisms such as bacteria, viruses, and parasites that can contaminate food and cause illness.

• Biological hazards are chemical substances added to food to enhance flavor.

• Biological hazards are physical objects like glass or metal fragments found in food.

• Biological hazards are natural food colors used in food processing.

Define the term: pathogens (Food Safety Vocabulary 1.4).

• Pathogens are harmful microorganisms that can cause disease.

• Pathogens are beneficial nutrients found in food.

• Pathogens are food additives used to preserve freshness.

• Pathogens are cooking techniques to kill bacteria.

Define the term: chemical hazards (Food Safety Vocabulary 1.4).

• Chemical hazards are harmful substances such as cleaning agents or pesticides that can contaminate food.

• Chemical hazards are beneficial bacteria that help preserve food.

• Chemical hazards are physical objects like glass or metal found in food.

• Chemical hazards are temperature changes that affect food quality.

Define the term: cross-contamination (Food Safety Vocabulary 1.4).

• Cross-contamination is the transfer of harmful bacteria or substances from one food or surface to another.

• Cross-contamination is the process of cooking food at high temperatures to kill bacteria.

• Cross-contamination is the method of storing food in airtight containers to preserve freshness.

• Cross-contamination is the practice of washing hands before handling food.

Define the term: contamination management (Food Safety Vocabulary 1.4).

• Contamination management involves procedures and practices to prevent or control contamination in food handling.

• Contamination management refers to labeling food products for marketing purposes.

• Contamination management is the process of increasing food shelf life by adding preservatives.

• Contamination management means the use of artificial flavors in food production.

Define the term: direct-contamination (Food Safety Vocabulary 1.4).

• Direct-contamination occurs when harmful substances or microorganisms come into direct contact with food.

• Direct-contamination is the process of cooking food at high temperatures to kill bacteria.

• Direct-contamination refers to the use of preservatives to extend the shelf life of food.

• Direct-contamination is the process of packaging food in airtight containers to prevent spoilage.

Define the term: food-borne illness (Food Safety Vocabulary 1.4).

• Food-borne illness is a sickness caused by consuming contaminated food or beverages.

• Food-borne illness is a condition caused by eating too many fruits and vegetables.

• Food-borne illness is a disease that only affects animals.

• Food-borne illness is a sickness caused by lack of exercise.