Chapter 2- Food Illness And Safety Hazards Flashcards Preview

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Flashcards in Chapter 2- Food Illness And Safety Hazards Deck (9)
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1

three groups of people who are most susceptible to foodborne illness?


•very young
•elderly
•weakened immune systems

2

Four groups of food safety Hazards

•Chemical Hazards
•Physical
•Biological
•allergen

3

Three examples of a Chemical hazard

•cleaner
•sanitizer
•pesticides

4

Three examples of a physical hazards

•Bandages
•Hair
•Glass

5

Three examples of Biological Hazards

•Bacteria
• Viruses
• Fungi

6

Example of a Allergen hazard?

Peanuts

7

Three basic ways bacteria can cause foodborne illness.

•Infection
•consuming disease-causing bacteria
•Intoxication
•consuming a toxin produced by bacteria
•Toxin-Mediated Infection
•A combination of infection and intoxication

8

Six factors affecting the growth of microorganisms include:

•Food
•Acidity
•Time
•Temperature
•Oxygen
•Moisture

9

What is foodborne illness?

Becoming sick from food or drink that you have consumed