Which have the lowest risk of becoming ill from foodborne illness?
Which have the lowest risk of becoming ill from foodborne illness?
Honey can contain botulism spores that can cause botulism in young children with immature immune systems. Of the following groups, which have the lowest risk of becoming ill from foodborne illness? fever, diarrhea, vomiting. reducing the amount of free water in food.
Which of the following groups has the lowest risk for food poisoning?
Children younger than 5 years. People whose immune systems are weakened due to illness or medical treatment. Pregnant women.
Who is most at risk for food poisoning?
People With a Higher Risk of Food Poisoning
- Adults Aged 65 and Older.
- Children Younger Than 5 Years.
- People with Weakened Immune Systems.
- Pregnant women are more likely than other people to get sick from certain germs.
What raw meat causes salmonella?
The bacteria often spread through contaminated foods. Common food sources of salmonella infection include: Raw and undercooked meat, including chicken, turkey, duck, beef, veal, and pork. Raw fruits or vegetables.
Which is a TCS food?
TCS food is food that requires time and temperature control for safety. TCS food is food that requires time and temperature control for safety. To reduce pathogens to safe levels, cook TCS food to its minimum internal temperature, and hold that temperature for a specific amount of time.
Is cooked pasta a TCS food?
Examples of TCS food Food from plant origin that is cooked such as rice, potatoes and pasta. Food from plant origin such as raw seed sprouts, cut melons, cut tomatoes and cut leafy greens.
Which is not a TCS food?
CH 1: TCS or Non-TCS Foods
| A | B |
|---|---|
| orange juice | not TCS |
| poached salmon | TCS |
| refried beans | TCS |
| scrambled eggs | TCS |
Is baked potatoes a TCS food?
Many potatoes were baked or boiled and then served in restaurants, catering, healthcare and other foodservice operations. And surprisingly, cooked potatoes pose a food safety risk, because they are considered a Time/Temperature Control for Safety (TCS) food.
When should you throw out TCS food?
four hours
How quickly must non frozen ready to eat food be consumed?
24 hours