INTRO TO CULINARY ARTS COMPLETE
STUDY SHEET QUESTIONS AND CORRECT
ANSWERS PREMIUM PREPARATION
MATERIAL
●● Foodborne-illness outbreak
Answer: An incident in which two or more people experience the same
illness symptoms after eating the same food. An investigation is
conducted by the state and local regulatory authorities, and the outbreak
is confirmed by a laboratory analysis.
●● Contamination
Answer: Presence of harmful substances in food. Some food safety
hazards occur naturally, while others are introduced by humans or the
environment.
●● Time-temperature abuse
Answer: Food has been time-temperature abused any time it has been
allowed to remain too long at a temperature favorable to growth of
foodborne microorganisms.
●● Cross-contamination
Answer: Occurs when microorganisms are transferred from one food or
surface to another.
,●● TCS food
Answer: Food that contains moisture and protein and has a neutral or
slightly acidic pH. Such food requires time-temperature control to
prevent the growth of microorganisms and the production of toxins.
●● Ready-to-eat food
Answer: Any food that is edible without further preparation, washing, or
cooking. It includes washed fruit and vegetables, both whole and cut;
deli meats; and bakery items. Sugars,spices, seasonings, and correctly
cooked food items are also considered ready to eat.
●● High-risk populations
Answer: People susceptible to foodborne illness due to the effect of age
or health on their immune systems, including infants and preschool age
children, pregnant women, older people, people taking certain
medications, an those with certain diseases or weakened immune
systems.
●● Immune System
Answer: The body' defense system against illness. People with
compromised immune systems are susceptible to foodborne illness.
●● Microorganisms
, Answer: An organisms so small that they can only be seen through a
microscope Four types: bacteria, fungi, parasites and viruses that can
contaminate food.
●● Pathogens
Answer: Illness causing microorganisms
●● Toxins
Answer: Any poisonous substance produced by a pathogens, plants or
animals.
●● Bacteria
Answer: Single-celled, living microorganism that can spoil food and
cause illness. Bacteria present in food can quickly multiply when food is
cooked , held or reheated incorrectly.
●● FATTOM
Answer: Acronym for the conditions needed by most foodborne
microorganisms to grow: Food, Acidity, Temperature, Time, Oxygen,
Moisture.
●● Temperature danger zone
STUDY SHEET QUESTIONS AND CORRECT
ANSWERS PREMIUM PREPARATION
MATERIAL
●● Foodborne-illness outbreak
Answer: An incident in which two or more people experience the same
illness symptoms after eating the same food. An investigation is
conducted by the state and local regulatory authorities, and the outbreak
is confirmed by a laboratory analysis.
●● Contamination
Answer: Presence of harmful substances in food. Some food safety
hazards occur naturally, while others are introduced by humans or the
environment.
●● Time-temperature abuse
Answer: Food has been time-temperature abused any time it has been
allowed to remain too long at a temperature favorable to growth of
foodborne microorganisms.
●● Cross-contamination
Answer: Occurs when microorganisms are transferred from one food or
surface to another.
,●● TCS food
Answer: Food that contains moisture and protein and has a neutral or
slightly acidic pH. Such food requires time-temperature control to
prevent the growth of microorganisms and the production of toxins.
●● Ready-to-eat food
Answer: Any food that is edible without further preparation, washing, or
cooking. It includes washed fruit and vegetables, both whole and cut;
deli meats; and bakery items. Sugars,spices, seasonings, and correctly
cooked food items are also considered ready to eat.
●● High-risk populations
Answer: People susceptible to foodborne illness due to the effect of age
or health on their immune systems, including infants and preschool age
children, pregnant women, older people, people taking certain
medications, an those with certain diseases or weakened immune
systems.
●● Immune System
Answer: The body' defense system against illness. People with
compromised immune systems are susceptible to foodborne illness.
●● Microorganisms
, Answer: An organisms so small that they can only be seen through a
microscope Four types: bacteria, fungi, parasites and viruses that can
contaminate food.
●● Pathogens
Answer: Illness causing microorganisms
●● Toxins
Answer: Any poisonous substance produced by a pathogens, plants or
animals.
●● Bacteria
Answer: Single-celled, living microorganism that can spoil food and
cause illness. Bacteria present in food can quickly multiply when food is
cooked , held or reheated incorrectly.
●● FATTOM
Answer: Acronym for the conditions needed by most foodborne
microorganisms to grow: Food, Acidity, Temperature, Time, Oxygen,
Moisture.
●● Temperature danger zone
