The occurrence of two or more cases of a similar
illness resulting from the ingestion of a common
food is known as what?
A: A food-borne disease outbreak.
Food safety often overlaps with food defense to do
what?
A: To prevent harm to consumers.
Food can transmit pathogens which can result in what?
A: The illness or death of the person or other
animals.
What are the main types of pathogens?
A: Bacteria, viruses, parasites, and fungus.
Food can also serve as what?
A: A growth and reproductive medium for pathogens.
In the US, how many deaths per year were related to
foodborne pathogens in 1999?
A: 5,000.
In theory, food poisoning is 100% what?
A: Preventable.
This cannot be achieved due to what?
A: The number of persons involved in the supply chain, as well as the fact
that pathogens can be introduced into foods no matter how many precautions
are taken.
Food contamination happens when foods are what?
A: Corrupted with another substance.
It can happen in what processes?
A: Production, transportation, packaging, storage, sales, and
cooking.
Physical contaminants (or ‘foreign bodies’) are objects
such as what?
A: Hair, plant stalks or pieces of plastic and metal.
When a foreign object enters food, it is a what?
A: A physical contaminant.
If the foreign objects are bacteria, what kind of
contamination will occur?
A: Both physical and biological.
What are common sources of physical contaminations?
A: Hair, glass or metal, pests, jewelry,
dirt, and
fingernails.
Chemical contamination happens when food is
contaminated with what?
A: A natural or artificial chemical substance.
Common sources of chemical contamination can include
what?
A: Pesticides, herbicides, veterinary drugs, contamination from
environmental sources (water, air or soil pollution), cross-contamination
during food processing, migration from food packaging materials, presence of
natural toxins, or use of unapproved food additives and adulterants.
Biological contamination happens when the food has been
contaminated by substances produced by what?
A: Living creatures, such as humans, rodents, pests or microorganisms.
This includes bacterial contamination, viral
contamination, or parasite contamination that is transferred how?
A: Through saliva, pest droppings, blood or fecal matter.
What contamination is the most common cause of food
poisoning worldwide?
A: Bacterial.
The most common symptoms of E. coli include what?
A: Diarrhea, bloody diarrhea, abdominal pain, nausea and vomiting.
Separate raw and cooked foods to prevent what?
A: Contaminating the cooked foods.
Cook foods for the appropriate length of time and at
the appropriate temperature to do what?
A: Kill pathogens.
Tightly sealed water and air proof containers are good
measures to limit the chances of what?
A: Both physical and biological contamination during storage.
The length of time before a food becomes unsafe to eat
depends on what?
A: The type of food it is, the surrounding environment, and the method with
which it is kept out of the danger zone.
Always refrigerate perishable food within how long?
A: 2 hours—1 hour when the temperature is above 90°F (32.2°C).
Check the temperature of your refrigerator and freezer
with what?
A: An appliance thermometer.
The refrigerator should be at what temperature?
A: 40°F (4.4°C) or below and the freezer at 0°F (-17.7°C) or below.