6. What are the types of contaminants that threaten food safety
(Answer) biological, chemical, and physical
7. Which type of contaminant poses the greatest danger
(Answer) biological contam- inants
8. What can happen if a food handler does not follow the correct
proce- dures
(Answer) they can threaten the safety of food
9. How can a food handler threaten the safety of food
,(Answer) by failing to cook the food enough, holding food at incorrect
temperatures, contaminating equipment, and practicing poor
personal hygiene
10.When has food been time temperature abused
(Answer) when it has stayed too long at temperatures that are good
for the growth of pathogens
11.How can pathogens be spread to food
(Answer) if equipment has not been cleaned and sanitized correctly
between uses
12.Define cross contamination.
(Answer) when pathogens are transferred from one sur- face or food
to another
13.What find of food do pathogens grow well in
(Answer) TCS food
,14.How can the growth of pathogens be prevented in food
(Answer) by giving the food time and temperature control
15.What groups of people are considered high risk
(Answer) young children, the elderly, people with cancer or on
chemotherapy, people with HIV/AIDS, transplant recipients, and people
on certain medications
16.What are important prevention measures to keep food safe
(Answer) controlling time and temperature, preventing cross
contamination, practicing good personal hygiene, purchasing from
approved, reputable suppliers, and cleaning and sanitiz- ing items
correctly
, 17.What conditions do bacteria need to grow
(Answer) FAT TOM- food, acidity, tem- perature, time, oxygen, and
moisture
18.What temperatures are in the temperature danger zone
(Answer) 41 F to 135 F
19.What can some bacteria change into
(Answer) spores
20.Why do some bacteria change into spores
(Answer) to preserve themselves when lacking nutrients
21.What can bacteria produce in food
(Answer) toxins that can make people sick
22.What is the leading cause of foodborne illnesses
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