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.
Biological: Viruses, parasites,fungi,and bacteria.
Chemical: Cleaner, sanitizer, and polishes
Physical: metal shaving, staples, bandages, glass, dirt, bag ties, and bones
Time-Temperature abuse
when food has stayed too long at temperatures that are good for growth of pathogens.
Cross-Contamination
Pathogens 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, cooking, or washing.
High-Risk Population
Preschool age children, elderly people,and people with compromised immune systems.
Immune System
The body’s defense system against illness.
