Week 1 Flashcards
Foodborne Illness
disease transmitted to people through food
Foodborne-Illness Outbreak
two or more people have the same symptoms after eating the same food
Time-temperature Abuse
when food has stayed too long at temperatures good for pathogen growth
Cross-Contamination
when pathogens are transferred from one surface or food to another
TCS Food
(Time & Temperature Controlled for Safety) food requiring time and temperature control to limit pathogen growth
Ready-to-eat Food
Food that can be eaten without further Preparation, washing, or cooking.
High-risk Population
Preschool-age children, Elderly Individuals, and people with compromised immune systems
contamination
can be biological, chemical or physical in nature
Immune system
a complex network of cells, tissues, and organs. Together they help the body fight infections and other diseases
