HFA 4U – UNIT 1 EXAM REVIEW
2025
Foodborne illness (FBI) - ANSWER disease caused by agents that enter the
body through the ingestion of food (ex, coli)
Why separate, chill, cook and clean properly? - ANSWER to avoid cross
contamination, to be able to cook at the right temperature to fall into the safe
zone, sanitize to avoid bacteria
Most susceptible groups in the population to foodborne illness. - ANSWER
Infants, young children, pregnant women, senior citizens, people with weakened
immune systems
Are all microorganisms dangerous? - ANSWER No. Some are necessary to
obtain. For example, prebiotics, mold, bacteria
Popular foods containing bacteria in them - ANSWER Yeast: breads, bacteria:
yogurt, mold: cheese
Meat products are cooked to a safe internal temperature when. - ANSWER
Thermometer inserted reads 165F or above
135F for steak
Cross-contamination - ANSWER When foods contaminated tools or foods
with dangerous microorganisms as they are not dealt with properly
2025
Foodborne illness (FBI) - ANSWER disease caused by agents that enter the
body through the ingestion of food (ex, coli)
Why separate, chill, cook and clean properly? - ANSWER to avoid cross
contamination, to be able to cook at the right temperature to fall into the safe
zone, sanitize to avoid bacteria
Most susceptible groups in the population to foodborne illness. - ANSWER
Infants, young children, pregnant women, senior citizens, people with weakened
immune systems
Are all microorganisms dangerous? - ANSWER No. Some are necessary to
obtain. For example, prebiotics, mold, bacteria
Popular foods containing bacteria in them - ANSWER Yeast: breads, bacteria:
yogurt, mold: cheese
Meat products are cooked to a safe internal temperature when. - ANSWER
Thermometer inserted reads 165F or above
135F for steak
Cross-contamination - ANSWER When foods contaminated tools or foods
with dangerous microorganisms as they are not dealt with properly
