Food Safety 7th Edition Flashcards
a disease transmitted to people by food
foodborne illness
when two or more people have the same symptoms from eating the same food
a foodborne illness outbreak
food that needs time and temperature control for safety
TSC food
food that is that can be eaten without further preparation, washing, or cooking.
ready-to-eat foods
five common risk factors that can cause foodborne illness
- purchasing food from unsafe sources
- failing to cook food correctly
- holding food at incorrect temp.
- using contaminated equipment
- practicing poor personal hygiene
what groups are at higher risk of getting sick from unsafe food?
- preschool-age children
- elderly people
- people with compromised immune systems
FDA
Food and Drug Administration
USDA
U.S. Department of Agriculture
CDC
Centers for Disease Control and Prevention
PHS
Public Health Service
HACCP
Hazard Analysis and Critical Control Points
Where can contaminates originate from?
animals, air, contaminated water, chemicals, naturally in food, and dirt
What is fecal-oral route of contamination?
When you don’t wash your hands after using the restroom before handling food.
Contamination that occures from microorganisms are called…
Biological Contamination
Harmful microorganism are called…
pathogens
What are the four kinds of pathogens that can contaminate food and cause foodborne illness?
baterias, viruses, parasites, and fungi (including mold and yeast)
What are the “Big Six” singled out pathogens/
- Shigella spp
- Salmonella Typhi
- Nontyphoidal Salmonella (NTS)
- Shiga toxin-producing Escherichia coli (STEC)
- Hepatitis A
- Norovirus
What doesn’t kill a virus or toxin?
normal cooking temperatures or freezing
What do viruses and parasites require to grow?
a living body
How can people get a virus
food, water, or any contaminated surface.
What is chemical contamination?
When foodservice chemicals are used or stored incorrectly.
What is a biology contaminant formed from?
Micro-organisms
What is a chemical contaminant formed from?
Chemicals used to clean the kitchen?
What is a physical contaminant
Any object that lands in the food or when natural objects that shouldn’t be eaten are left in food.
What are the 5 steps of preventing food contamination?
Assure, Look, Employees, Reports, and Threat.
What is the 7 step response to a foodborne illness outbreak?
Gather info, notify the authorities, segregate product, document info, identify staff, cooperate with authorities, and review procedures.
What’s the big 8 when it comes to food allergens?
milk, soy, eggs, wheat, crustaceans and shellfish, fish, peanuts, and tree nuts
