Chapter 1, Keeping Food Safe Flashcards
Foodborne Illness
A disease transmitted to people by food
Foodborne-illness Outbreak
When two or more people have the same symptoms after eating the same food
Contamination
The presence of harmful substances in food
Time-temperature Abuse
When food has stayed at a temperature that is good for growing bacteria for too long
Cross-contamination
Pathogens that are transferred from one surface of 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
High-Risk Populations
Three categories: Elderly people (changes in organs), preschool-age children (not entirely developed immune system), and people with compromised immune systems (weakened due to medication or diseases)
Immune System
The body’s defense system against illness
