2. Foodborne Illness Disease carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food 1-2

3. 1-3

4. Managers should: Provide initial and ongoing training for employees Make food safety training specific to job duties Use different tools to assess employee knowledge  Keep records documenting training 1-4

5. People at High Risk for Foodborne Illness Infants and preschool-age children Pregnant women Elderly people People taking certain medications People who are ill 1-5

6. Potentially hazardous food typically: Is moist Contains protein Has a neutral or slightly acidic pH 1-6 This food also has: A history of involvement in foodborne-illness outbreaks A natural potential for contamination due to methods used to produce/process it

7. Food Favoring the Rapid Growth of Microorganisms 1-7

8. Food Favoring the Rapid Growth of Microorganisms continued 1-8

9. Which of the following are potentially hazardous? 1. ___ Raw carrots 9. ___ Dry rice 2. ___ Sliced melons 10. ___ Tofu 3. ___ Bean sprouts 11. ___ Limes 4. ___ Baked potatoes 12. ___ Shell eggs 5. ___ Soda crackers 13. ___ Soy burger 6. ___ Lettuce 14. ___ Cheese 7. ___ Bananas 15. ___ Bread 8. ___ Flour 1-9