Chapter 1-Keep Food Safe Flashcards
Food Borne Illness
a disease transmitted to people by food
Food borne-illness Outbreak
when two or more people have the same symptoms after eating the same food
Contamination
the presence of harmful substance in food
Time-temperature Abuse
when food has stayed too long at temperatures that are good for growth of pathogens
Cross- Contamination
when pathogens are transferred from one surface or food to another
TCS Food
food requiring Time and Temperature Control for Safety
Ready-to-eat Food
food that can be eaten without further preparation, washing, or cooking
High-risk Population
groups that have a higher risk of getting a food borne illness than others including: preschool-age children, elderly people, and people with compromised immune systems
Immune System
the body’s defense system against illness
