Foodborne illness is a disease that is - transferred to people by food
An outbreak occurs when - 2 or more unrelated people get the same illness after eating the same food.
Costs of a Foodborne-Illness Outbreak occurs in the following ways - a) Loss of customers
b) Damage to your reputation
c) Lawsuits
d) Increased insurance premiums
e) Lowered employee morale
f) Employee absenteeism
g) Need for retraining
h) Embarrassment
High-risk populations include: - a) Infants and preschool age children
b) Pregnant Women
c) Elderly
d) Transplant Patients
e) Patients on Chemotherapy
f) Chronically ill people
Food becomes unsafe in the following ways: - a) Time and Temperature Abuse
b) Cross contamination
c) Poor personal hygiene
Five common risk factors responsible for foodborne illness are: - a) Buying food from an unsafe sources
b) Holding food at improper temperature
, c) Failing to cook properly
d) Using contaminated equipment
e) Poor personal hygiene
Time-temperature abuse occurs when - Food that has been held too long at temperatures that all
pathogens need to grow (in temperature danger zone)
The temperature danger zone is - 41 to 135
Pathogens are - microorganisms that grow rapidly
Foodborne illness can occur through time-temperature abuse in the following ways: - a) Not held or
stored at required temperatures
b) Not cooked or reheated to temperature that kills microorganisms
c) Not cooled properly
Cross-contamination occurs when - pathogens are transferred from one surface or food to another
Cross-contamination can occur when the following things happen: - a) When contaminated ingredients
are added to food that receives no further cooking
b) When cooked or ready food is allowed to touch food contact surfaces that have not been cleaned
c) When food that is contaminated is allowed to drip fluids onto ready to eat foods
d) When a food handler touches food that is contaminated and then touches ready to eat foods
e) When contaminated cleaning cloths are not changed and adequately cleaned
Personal hygiene can contaminate food in the following ways: - a) Improper washing of hands, after
restroom, or contaminating
b) Coughing or sneezing into hands
c) After touching open-sores of wounds
d) After smoking
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