<p>Objective 1 Chapter One Evaluate causes of Foodborne Illness</p><p>1.Foodborne illness is a ______transmitted to people by _____.</p><p>2. Foodborne-illness ______is when ____ or more ______get the same illness after eating the ______thing.</p><p>3. Challenges to Food Safety are: * time and ______* ______and culture * literacy and ______* * unappproved ______* _____-_____ customers * staff ______</p><p>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 ______</p><p>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</p><p>Preventing Foodborne Illnesses Potential Hazards to Food Safety 9. ______: Pathogens are the ______threat to food ______* viruses, ______, fungi, and ______* some plant ______and ______that carry harmful ______(______)</p><p>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 ______</p><p>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?</p><p>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</p><p>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.</p><p>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</p><p>9. The three categories of food safety hazards are biological, physical, & A temporal B practical C chemical D thermal</p><p>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</p><p>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</p><p>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</p>