Chapter 1, Keeping Food Safe Flashcards
Foodborne illness
A Foodborne illness is a disease
that is transmitted to people
through food.
Foodborne illness outbreak
A foodborne illness outbreak is when two or more people have the same symptoms after eating the same food, An investigation is conducted by state and local regulatory authorities, or the outbreak is confirmed by laboratory analysis.
Contamination
There are three types of contamination
biological, chemical, and physical.
Biological contamination include
Bacteria, Viruses, parasites, and fungi.
Chemical contamination includes
cleaners, sanitizers, and polishes.
Physical contamination include things
like metal shavings, staples,
bandages, glass, dirt, and natural objects.
Time temperature abuse
Time temperature abuse is when food
has stayed too long at temperatures good
for pathogen growth.
Cross contamination
Cross contamination is when pathogens
are transferred from one surface or food to another.
TCS food
TCS food is Time & Temperature controlled for safety.
Which is food that requires time and temperature control to limit pathogen growth.
Ready-to-eat- Food
Ready to eat food is food that can be
eaten without further preparation, washing
and cooking.
High Risk population
High Risk population are people that
have higher risk of getting a foodborne illness
which include preschool age children,
Elderly, and people with compromised
Immune systems
The immune system is what gives us the chance to fight diseases and disease causing germs like bacteria, viruses, parasites or fungi, and removes the harmful substances from the body.
