Why are some populations at a higher risk for developing a foodborne illness?

It is at risk for developing pathogens depending on its temperature. Why are some populations at a higher risk for developing a foodborne illness? They have compromised immune systems. having a strong immune system. delivery of food after-hours. inspection of deliveries from approved sources.

What are the most common food handling mistakes?

Almost all food-handling mistakes are related to time-temperature abuse, cross-contamination, poor personal hygiene, or poor cleaning and sanitizing. Which of the following mistakes is NOT related to these practices? When spoiled food drips onto cooked or ready-to-eat food, what is the common result?

How to identify recalled food in ServSafe exam?

Identify the recalled food items by matching information from the recall notice to the item. puncture the package. When checking the temperature of a packaged food, what is the first step to take?

What is a biological hazard in food safety?

A general definition of a hazard as related to food safety is conditions or contaminants that can cause illness or injury. Biological hazards include microorganisms such as bacteria, viruses, yeasts, molds and parasites.

Which is an example of a foodborne hazard?

A foodborne hazard is a physical, chemical, or biological object in food or drink that can cause injury or illness. Most foodborne illnesses are caused by biological hazards (germs). Hard or soft objects in food that can cause injury. Examples include broken glass, jewelry, adhesive bandages, staples, and fingernails.

How are chemical hazards related to food processing?

Chemical hazards vary in the aspect of production they are related to. Some potential chemical hazards could be prior to a processor receiving product, such as the improper use of pesticides or antimicrobial residues. Others could be chemicals used on processing equipment such as oils used on equipment or sanitizers.

What are the main goals of food safety?

The goal of food safety is to prevent the hazards that cause foodborne illness or injury. Most of the hazards in food are things you cannot see, smell, or taste. A foodborne hazard is a physical, chemical, or biological object in food or drink that can cause injury or illness.