chapter 1- food safety questions and answers 100% correct

chapter 1- food safety questions and answers 100% correctfood born illness Illness caused by pathogenic microorganisms consumed through food or beverages how food can become unsafe purchasing food from unsafe sources, time temperature abuse, poor personal hygiene important prevention methods controlling time and temp, person hygiene, purchase approve source outbreak outbreak is considered when two or more people have the same symptoms after eating the same food what is the cost of a food born illness outbreak loss of customers, loss of reputation, negative media, lowered staff moral cost of a foodborne illness to an operation lawsuits and legal fees, staff missing work, increased insurance premiums, staff retraining three ways unsafe can contaminate biological, chemical, physical four biological contaminants bacteria, viruses, parasites, fungi three chemical contaminants cleaners, sanitizers, polishes six physical hazards metal shavings, staples, bandages, glass, dirt, natural objects five risk factors for foodborne illness purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperature, using contaminated equipment, practicing poor personal hygiene how food becomes unsafe time temperature abuse cross contamination the spreading of pathogens from one food to another cross contamination can cause a foodborne illness when ready to eat food touches contaminated food, contaminated cleaning clothes touch food-contact surfaces TCS means food that is likely to become unsafe poor personal hygiene can cause a foodborne illness when food handlers fail to wash their hands, cough or sneeze on food, touch or scratch wounds then touch food, work while sick poor cleaning and sanitizing equipment is not cleaned between uses, food contacts improperly cleaned, wiping cloths are not stored in a sanitizer solution after usage food most likely to become unsafe milk, eggs, meat, and poultry, potatoes, rice, tofu, flavored oils, fruit, bean sprouts ready to eat food is food that can be eaten without farther preparation, washing, cooking ready to eat foods include cooked food, washed fruit and vegetables, deli meat, bakery items, sugar, spices, and seasonings higher risk for foodborne illness elderly people, preschool age children, people with compromised immune systems FDA the Food Drug Administration