Unit 3 Flashcards
It is a biological, chemical or physical agent or condition of food with the potential to cause harm or adverse health effect when the food is eaten.
Food Safety Hazards
It is defined as diseases, usually either infectious or toxic in nature caused by agents that enter the body through the ingestion of food.
Food-borne illness
3 Classification of Food Hazards
Biological, Chemical and Physical Hazards
These are microorganisms, which live within the food can occur from multiple sources. These microorganisms commonly called germs are so small they can only be seen under a microscope.
Biological Hazards
are the microorganisms which cause harm to human when they reach a high level in food.
Pathogens
this includes chemicals, pesticides, cleaning agents and allergens.
Chemical Hazards
These are not supposed to be in the food
Physical Hazards
refer to any illness involving a combination of intestinal symptoms such as nausea, vomiting and diarrhea.
Food Poisoning
True or False. Consuming contaminated food or beverages can cause foodborne illness.
True
True or False. Foodborne illness does not spread from person-to-person
False
True or False. Foodborne illness can be acquired through recreational or drinking water.
True
True or False. One of the cause of foodborne illness are infections caused by a variety of bacteria, viruses, and parasites.
True
True or False. Harmful toxins or chemicals that have contaminated food cause foodborne illness.
True
True or False one of the symptoms of Foodborne illness is diarrhea.
True
The ability to support the rapid and progressive growth of infections and toxins producing microorganism.
Potentially Hazardous Food
What are the steps in the flow of food?
Purchasing
Receiving
Storing
Preparing
Cooking
Holding
Cooling
Reheating
Serving
What is FATTOM?
FOOD
ALKALI/ACID
TIME
TEMPERATURE
OXYGEN
MOISTURE
