Chapter 1, Keeping Food Safe Flashcards
Foodborne Illness
disease transmitted to people through food.
Foodborne Illness Outbreak
2 or more people have the same symptoms after eating the same food. An investigation is invested and confirmed by laboratory.
Contamination
Biological- viruses, parasites, fungi, and bacteria
Chemical- cleaners, sanitizers, and polishes
Physical- foreign objects
Time-Temperature Abuse
When food has stayed too long at temperatures good for pathogen to grow.
Cross-Contamination
Pathogens are transferred from one surface to another.
TCS Food
Need Time and Temperature Control to limit pathogen growth.
Ready-to-eat Food
food that can be eaten without further prep, washing or cooking
High-Risk Population
Includes preschool age, elderly people, and people with a compromised immune system.
Immune system
the bodies defense system against illness.
