Ch. 1

Question 1

Define foodborne illness outbreak

Answer 1

• 2 or more ppl get sick from the same food

Question 2

What are the 3 forms of contamination and their definitions? (BCP)

Answer 2

• biological contaminants: tiny living creatures in the food
• chemical contaminants: ex. cleaners, sanitizers, polishes
• physical hazards: bits of bone, plastic, other foreign objects not supposed to be in food

Question 3

What are the 5 most common risk factors responsible for foodborne illness outbreaks?

Answer 3

• 1.) food is purchased from an unsafe source
• 2.) food is not cooked correctly
• 3.) food is held at incorrect temperatures
• 4.) using contaminated equipment
• 5.) practicing poor personal hygiene

Question 4

What are the 4 ways that food in a facility can become unsafe?

Answer 4

• 1.) time-temperature abuse: food left out too long at the wrong temperature
• 2.) cross-contamination: germs transferred from one place to another
• 3.) poor personal hygiene
• 4.) poor cleaning and sanitizing: not knowing how and when to clean things

Question 5

What are the 2 classifications of food groups and their definitions?

Answer 5

• TCS: have certain characteristics that allow germs/pathogens to grow on them and have been known historically to cause outbreaks (ex. RAW egg, fish, shellfish, poultry, meat, soy, milk, heat treated plants, baked potatoes
• RTE (ready to eat): have been cooked, washed or prepared

Question 6

Who are included in the high risk population?

Answer 6

• people with weakened immune system like elderly or children

Question 7

What are the government agencies that regulate food safety in the US?

Answer 7

• FDA writes the model food code - the minimum standards recommended
• USDA inspects meat, poultry, eggs
• the state adapts the model food code and makes laws surrounding it
• local agencies/health department make sure facilities uphold the state laws