Definition Flashcards
Any substance whether simple, mixed or compounded that is used as food, drink,
confectionery or
condiments
Food
is overall quality of
food fit for consumption
Safety
is a health of being clean and conducive to health.
Sanitation
is the absence of visible soil or dirt and is not necessarily sanitized.
Cleanliness
the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microbiology
Microorganisms
organism of microscopic or submicroscopic size. ( bacterium , protozoan).
microbial infection resulting from ingestion of contaminated foods .
Food Infection
bacteria produce chemical compounds called
toxins
illness caused by toxins
Food Intoxication
means the original nutritional value, texture , flavor of the food are damaged , the food become harmful to people and unsuitable to eat.
Food Spoilage
A disease carried or transmitted to people by food.
Foodborne Illness
Foodborne Outbreak
An incident in which two or more people experience the same illness after eating the same food
Contamination
The presence of harmful substances in the food
Food that has been exposed to temperature favorable to the growth of foodborne microorganisms
Temperature Abuse
Food in which
microorganisms can grow rapidly. It is often moist, high protein, slightly acidic.
Potentially Hazardous Foods
Occurs when microorganisms are transferred from one surface or food to another.
Cross Contamination
Sanitary health habits that include keeping the body, hair, teeth, clothes and washing hands regularly.
Personal Hygiene
Temperature Danger Zone
temperature range (41⁰F -140⁰F) food borne bacteria grow and reproduce
Dangers of food borne illness for Individual
▪ Loss of family income ▪ Medical expenses ▪ Cost of special dietary needs ▪ Loss of productivity, leisure and travel opportunities ▪ Death
Dangers of food borne illness for Establishment
▪Loss of customers and sales ▪ Loss of prestige and reputation ▪ Lawsuits ▪ Lowered employee morale ▪ Employee absenteeism ▪ Embarrassment
TYPES OF FOOD CONTAMINANT S
Biological
Physical
Chemical
BIOLOGICAL
CONTAMINAN T
A microbial contaminant that may cause a food borne illness
bacteria, viruses, fungi, parasites, biological toxins
Sea food toxins
Mushroom toxins Clostridium ,Botulinum Salmonella bacteria
is Examples for?
BIOLOGICAL
CONTAMINANT
ANY FOREIGN OBJECT THAT ACCIDENTALLY FIND ITS WAY INTO FOOD
Physical Contaminant
Physical Contaminant
EXAMPLES:
HAIR
DUST
STAPLE WIRE
a chemical substance that can cause food borne illness.Substances normally found in restaurant
Chemical Contaminant
Chemical Contaminant
Examples:
▪ Toxic metals ▪ Pesticides ▪ Cleaning product ▪ Sanitizers ▪ Preservatives
Utensils and equipment containing potentially toxic metals:
Lead&Brass
Copper&Zinc
Antimony&Cadium
Main Causes of Food Borne Illness?
▪ Cross- Contamination ▪ Temperature Abuse
▪ Poor Personal Hygiene
raw meats, thawing meat on top of the shelf where it can drip on the other foods
When harmful organisms from one food contaminate other
foods
Food to food contamination
happens when the food is exposed to Temperature Danger Zone (41⁰F - 140⁰F) for more than 4 hrs.
TIME TEMPERATURE ABUSE
Time Temperature Abuse occur when:
▪ Food is not stored, prepared or held at a required temperature
▪ Food is not cooked or reheated to temperature high enough to kill harmful microorganisms
▪ Food is not cooled low enough fast
▪ Food is prepared in advance and not set to a safe required internal
temperature while the food is on hold
Food most likely to become unsafe typically has the
following characteristics:
▪Water activity level of .85
▪ Ph level 4.6 to 7.5
▪ High protein content
