Term
| Why are the elderly people at a higher risk for foodborne illness? |
|
Definition
| Their immune systems have weakened with age |
|
|
Term
| The three categories of food safety hazards are biological,physical , and |
|
Definition
|
|
Term
| 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 ? |
|
Definition
|
|
Term
| The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and |
|
Definition
|
|
Term
| According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately,holding at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and |
|
Definition
| Purchasing food from unsafe sources. |
|
|
