Chapter 1 Flashcards
Foodborne Illness
Disease transmitted to people through food.
Foodborne Illness Outbreak
2 or more people-the same symptoms-eat same food
Investigation by state and local authorities
Confirmed by laboratory analysis
Contamination
three types:
Biological
Chemical
Physical
Time-Temperature Abuse
(How Food Becomes Unsafe)
Food stayed too long at temp good for pathogen growth (wrong temp, not cooked/reheated to kill path, cooled incorrectly)
Cross-Contamination
(How Food Becomes Unsafe)
When pathogen is transferred from one surface/food to another
TCS Food
Time/Temperature Controlled for Safety Food:
Dairy, eggs, meats, chicken, fish, shellfish, baked potatoes, rice/beans, tofu, sprouts, cut fruits & vegetables, untreated oil mixtures
Ready-To-Eat-Food
Food that can be eaten without further:
Preparation
Washing
Cooking
High Risk Populations
Pre-school aged children
Elderly people
People with compromised immune system
Immune System
Body’s defense on against infections.
