Objective 1 Chapter One Evaluate Causes of Foodborne Illness

Objective 1 Chapter One Evaluate causes of Foodborne Illness

1.Foodborne illness is a ______transmitted to people by _____.

2. Foodborne-illness ______is when ____ or more ______get the same illness after eating the ______thing.

3. Challenges to Food Safety are: * time and ______* ______and culture * literacy and ______* * unappproved ______* _____-_____ customers * staff ______

4. Costs of a Foodborne Illness to an Operation: To restaurant To employees * loss of ______and sales Loss of ______* Negative ______exposure Lowered ______morale * Lawsuits and _____ fees staff ______work * Increased ______premiums straff ______

Populations at High Risk for Foodborne Illnesses: 5. ______people: People's immune systems ______with _____. The immune system is the body's ______against ______. 6. Infants and ______-age children: _____young children have not built up______immune systems. 7. Pregnant women: Women's immune systems are ______during pregnancy. 8. Other Populations: * people with ______or on ______* people with ____/AIDS * ______recipients

Preventing Foodborne Illnesses Potential Hazards to Food Safety 9. ______: Pathogens are the ______threat to food ______* viruses, ______, fungi, and ______* some plant ______and ______that carry harmful ______(______)

10. Chemical * foodservice chemicals can ______food if used ______. * ______, sanitizers, ______, machine lubricants, and toxic ______that leach from ______into food. 11. Physical * Foreign objects like _____, dirt, ______, metal staples, or broken ______can get into food. * Naturally occurring objects like _____ bones in ______How Food Becomes Unsafe 12. ___- The Centers for ______Control and ______has identified the ______most common risk factors that ______foodborne illness. * Purchasing food from ______sources * Failing to _____ food ______* Holding food at ______temperatures * Using ______equipment * Practicing ______personal ______

Prevention Measures 13. ______: Time-temperature _____ Food has been time-temperature abused when it has ______too long at temperatures that are ______for the growth of ______. 14. ______: Cross-Contamination ______can be transferred from one ______or ______to another. 15. ______: Personal Hygiene Washing ______, staying home if ____, do not _____ or ______on food and do not ______or scratch or ______and then touch food. 16. Purchasing: from ______, ______suppliers Name______Quiz 1. Who’s at risk?

Place a check next to the people in high-risk populations. __68-year-old man __45-year-old man __25-year-old man __16-year-old girl __23-year-old pregnant woman __3-year-old girl __38-year-old transplant recipient __41-year-old man on blood-pressure medication

What is the Problem? Six dangerous actions are listed below. Under each example, write an X next to the option that best describes how the food became unsafe.

2.A package of raw chicken breasts is left out at room temperature. ___ Time-temperature abuse ___Poor personal hygiene ___ Cross-contamination 3.A foodhandler sneezes on a salad. ___ Time-temperature abuse ___Poor personal hygiene ___ Cross-contamination 4.A foodhandler cooks a rare hamburger. ___ Time-temperature abuse ___Poor personal hygiene ___ Cross-contamination 5.A foodhandler scratches a cut, and then continues to make a sandwich. ___ Time-temperature abuse ___Poor personal hygiene ___ Cross-contamination 6.A foodhandler leaves the restroom without washing her hands. ___ Time-temperature abuse ___Poor personal hygiene ___ Cross-contamination 7.A foodhandler cuts up raw chicken. He then uses the same knife to chop carrots for a salad. ___ Time-temperature abuse ___Poor personal hygiene ___ Cross-contamination 8. Why are elderly people at a higher risk for foodborne illnesses? A Their immune systems have weakened with age B They are more likely to spend time in a hospital C They are more likely to suffer allergic reactions D Their appetites have decreased with age

9. The three categories of food safety hazards are biological, physical, & A temporal B practical C chemical D thermal

10. For a foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eating the same food? A 1 B 2 C 10 D 20

11. The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and A bacteria abatement B toxic-metal leaching C pathogen measurement D time-temperature control

12. According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A reheating leftover food B serving ready-to-eat food C using single-use, disposable gloves D purchasing food from unsafe sources