Chapter 6 Review Test Flashcards
Foodborne illness
A disease transmitted to people by food
Foodborne illness outbreak
When two or more people get the same illness after eating the same food item
FAT TOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
High-risk population
Certain groups of people who have a higher risk of getting a foodborne illness than others
Immune system
The body’s system of defense against disease
Hazard
Something with the potential to cause harm
Contamination
Means that harmful things are present in food, making it unsafe to eat
Pathogens
Microorganisms that cause disease
Microorganisms
Small, living organisms that can be seen only through a microscope
Viruses
The leading cause of foodborne illness. Viruses can survive refrigerator and freezer temperatures
Bacteria
A common type of microorganism; several species of bacteria are pathogens that can cause infectious diseases
TCS food
Food that needs time and temperature control to limit pathogen growth
Temperature Danger Zone (TDZ)
Temperature between 41 degrees and 135 degrees where pathogens grow most rapidly
Ready-to-eat food
Food that can be eaten without further preparation, washing, or cooking
Parasites
Organisms that get nourishment and protection from another living organism
Fungi
Organism found in air, soil, plants, water and some food that can cause illness
Mold
Tiny plants that grow under almost any condition but grow especially well in acidic food with little moisture, such as jams, jellies and cured meats such as bacon
Yeast
Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime and bubbles
Food allergy
The body’s negative reaction to a food protein
Food allergens
The naturally occurring proteins that cause allergic reactions
Cross-contact
When a food item containing an allergen comes in contact with another food item and their proteins mix
Inspection
A formal review or examination conducted to see whether an operation is following food safety laws
48 million
The approximate number of cases of foodborne illness annually according to the CDC
The most common foodborne parasites in the US
Protozoa, roundworms, and tapeworms
The big “8” food allergens
Shellfish, eggs, fish, milk, peanuts, soy, tree, nuts, and wheat
The 3 types of hazards that can be found in food
Physical, biological, and chemical
90%
The big “8” allergens account for the percentage of all food allergies in the US
20 minutes
How quickly bacteria can double if FAT TOM conditions are right
