CA Food Handler Exam with 100% Verified solutions| Rated A+

Foodborne Illness - Illness carried or transmitted to people by food. Foodborne Illness Outbreak - An incident in which two or more people experience the same illness after eating the same food. Warranty of Sale - Rules stating how food must be handled in an establishment. Reasonable Care Defense - Defense against a food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that food served as safe. Immune System - The body's defense against illness. Contamination - Presence of harmful substances in food. Biological Hazards - Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins. Chemical Hazards - Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.Physical Hazards - Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones. Biological, Chemical and Physical Hazards - The three major categories or types of hazards to food safety. Time-Temperature Abuse - Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms. Cross-Contamination - Occurs when microorganisms are transferred from one food or surface to another. Personal Hygiene - Habits that include keeping the hands, hair, and body clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury. True or False. A Foodborne-illness outbreak has occured when two or more people get the same illness after eating the same food. - True. True or False. People on chemo have a higher risk of contracting a foodborne illness. - True. Ture or False. Adults are more likely than pre-school age children to become ill from contaminated food. - False. True or False. A foodborne-illness outbreak can raise an establishment's insurance premium. - True.True or False. A foodborne-illness can occur if food is not cooled properly. - True. What are the potential costs associated with foodborne illness outbreaks? - Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered employee morale, Employee absenteeism, Staff retraining. What are the most common risk factors that cause foodborne illness? - Purchasing from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Poor personal hygiene. What are the keys to food safety? - Controlling time & temp, Practicing good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly. Why are elderly people at a higher risk for fodborne illness? - Their immune systems are weekened with age. What are the three categories of food safety hazards? - Biological, Chemical and P