Chapter 1 Flashcards
Foodborne illness
A disease transmitted to people by food.
Foodborne-illness outbreak
Occurs when two or more people have the same symptoms after eating the same food.
Contamination:
The presence of harmful substances in food.
Time-temp abuse
When food has stayed out too long at temperatures that are good for the growth of pathogens.
Cross-contamination
Pathogens that were transferred from one surface of food to another.
TCS Food
Food requiring time and temperature for control for safety.
High-risk populations
The people at an increased risk for getting a foodborne illness.
Immune system
The body’s defense against illness.
5 most common causes of foodborn illness
- Purchasing food from unsafe sources
- Failing to cook food properly
- Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor personal hygiene
TMS food examples
- Sliced watermelon
- Cheese
Groups at a higher risk of getting a food born illness
- elderly
- preschool-age children
- people with compromised immune systems.
FDA
-Writes the Food Code
USDA
-inspects Meat, Poultry, and Eggs
CDC and PHS
-Conducts research into the cuases of foodborne-illness outbreaks
State and Local health departments
- Writes the codes that regulate retail and foodservice operations
- Inspect retail and foodservice operations
