ProStart 1: Final Exam Study Guide Questions & Answers 100% Correct!!

Pathogens - ANSWERThe microorganisms that cause illness FAT TOM - ANSWERA way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture. Ready-to-eat Foods - ANSWERFood that can be eaten without further preparation, washing, or cooking. Forborne Illness Outbreak - ANSWERWhen two or more people get the same illness after eating the same food items TCS Foods - ANSWERFood that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety. Personal Hygiene - ANSWERThese policies must address personal cleanliness, clothing, hand care, and health in order to prevent foodhandlers from contaminating food Physical Contamination - ANSWERcontamination of food with foreign objects such as glass, metal, or wood which may cause injury or discomfort Biological Contamination - ANSWERLiving organisms (bacteria, viruses and parasites) that cause contamination Chemical Contamination - ANSWERThe presence of chemicals such as fertilizers, gasoline, oil, heavy metals, or acids introduced into ground water, surface water, land or the atmosphere. High Risk Populations - ANSWERPeople susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems Temperature Danger Zone - ANSWERzone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth Cross-Contamination - ANSWERthe process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. Cross-Contact - ANSWERThe transfer of allergens from food containing an allergen to the food served to a customer. Proper Hand-washing Procedure - ANSWER-Wet your hands and arms with running wa