Chapter 1, Keeping Food Safe Flashcards
Foodborne Illness
A disease transmitted to people by food. in order to prevent foodborne illness you must recognize what makes food unsafe such as pathogens, chemicals, and physical objects.
Foodborne illness outbreak
when two or more people have the same symptoms after eating the same food. Many cases are not reported and don’t occur at restaurants. It is helpful to report them because it helps the industry learn how to prevent them.
Contamination
the presence of harmful substances in food.
time-temperature abuse
when the food has stayed in temperatures that are good for the growth of pathogens for too long. This can happen when food is not stored at the correct temperature, when food is not cooked or reheated enough to kill pathogens, or when food is not cooled correctly.
Cross-contamination
when pathogens are transferred from one surface or food to another. this can happen in many ways such as :contaminated ingredients being added to food that receives no further cooking, ready to eat food touches a contaminated surface, contaminated food touches or drips fluids on to cooked or ready to eat foods, a food handler touches contaminated food and then touches ready to eat food, or when contaminated cloths touch food-contact surfaces.
TCS Food
foods that require Time and Temperature Control for safety. such as: dairy products, fish, meat, poultry, eggs, baked potatoes, crustaceans, shellfish, tofu, untreated garlic and oil mixtures, sliced melons, tomatoes, or leafy greens, sprouts, heat treated plant food such as rice, veggies, and beans.
Ready to Eat Food
food that can be eaten right away with no further preparation, washing, or cooking. such as: bakery items, fruits and veggies, deli meat.
High risk population
groups that have a higher risk of foodborne illness than others. preschool children, elderly people, people with compromised immune systems
immune system
caused by certain medical conditions that can weaken a persons defense system against illnesses.
