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5 Cards in this Set
- Front
- Back
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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 |
A) Their immune systems have weakened with age
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For a foodborne illneess 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 |
B) 2
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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 |
D) Time temperature Control
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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 |
D) purchasing food from unsafe sources
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FAT TOM identifies what pathogens need to grow and stands for:
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Food
Acidity Temperature Time Oxygen Moisture |
