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A foodborne illness is a disease that is transmitted to people by food.
True
False

Foods that allow microorganisms to grow are called parasites.
True
False

You can see, smell, and taste microorganisms.
True
False

Cross-contamination is:
When a customer has an allergic reaction
The rapid growth of microorganisms
The transfer of microorganisms from one food or surface to another.
The failure to quickly put away deliveries.

The biggest cause of foodborne illness is:
Employee snacking
Poor personal hygiene
A virus
Toothpicks

The temperature danger zone is:
41 degrees to 140 degrees
41 degrees to 130 degrees
40 degrees to 140 degrees
10 degrees to 32 degrees

Food-borne illness is a disease transmitted through the consumption of contaminated food where the parasites are the microbes that grow on food. Thus, the correct options are 1. a, 2. b, 3. b, 4. c, 5. b, and 6. c.

What is food-borne illness?

Food-borne illnesses also called food poisoning, affect the digestive system of an organism. It is transmitted by eating spoiled and infected food by bacteria and other microbes. Hence, the statement is true.

The parasites are the microbes like bacteria, toxins, etc., that grow and reproduce on the food making it unfit to consume. These microorganisms cannot be smelled, tasted, or seen directly through the eyes. Hence, the statements are false.

Cross-contamination occurs when these microbes get transferred from one surface to another and cause further infections. Poor hygiene is the biggest reason for foodborne diseases. Hence, options c and b are correct.

The temperature danger zone (TDZ) is the range at which the foods are at high risk of contamination and getting spoiled and ranges from 40 degrees to 140 degrees. Hence, option c is correct.

Learn more about food-borne illness here:

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