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7 Cards in this Set
- Front
- Back
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FOODBORNE ILLNESS
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DISEASE CARRIED OR TRANSMITTED TO PEOPLE BY FOOD
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FOODBORNE ILLNESS OUTBREAK
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INCIDENT IN WHICH TWO OR MORE PEOPLE EXPERIENCE THE SAME ILLNESS AFTER EATING THE SAME FOOD.
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FLOW OF FOOD
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PATH FOOD TAKES FROM PURCHASING AND RECEIVING, THROUGH STORING, PREPARING, COOKING, HOLDING, COOLING, REHEATING, AND SERVING.
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FDA FOOD CODE
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SCIENCE-BASED REFERENCE FOR RETAIL FOOD ESTABLISHMENTS ON HOW TO PREVENT FOODBORNE ILLNESS.
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CONTAMINATION
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PRESENCE OF HARMFUL SUBSTANCED IN FOOD. SOME FOOD SAFETY HAZARDS OCCUR NATURALLY, WHILE OTHERS ARE INTRODUCED BY HUMANS OR THE ENVIRONMENT.
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TIME-TEMPERATURE ABUSE
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FOOD HAS BEEN TIME-TEMPERATURE ABUSED ANY TIME IT HAS BEEN ALLOED TO REMAIN TOO LONG AT TEMPERATURES FAVORABLE TO THE GROWTH OF FOODBORNE MICROORGANISMS.
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POTENTIALLY HAZARDOUS FOOD
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FOOD IN WHICH MICROORGANISMS CAN GROW RAPIDLY. POTENTIALLY HAZARDOUS FOOD OFTEN HAS A HISTORY OF BEING INVOLVED IN FOODBORNE-ILLNESS OUTBREAKS, HAS POTENTIAL FOR CONTAMINATION DUE TO METHODS USED TO PRODUCE AND PROCESS IT, AND HAS CHARACTERISTICS THAT GENERALLY ALLOW MICROORGANISMS TO THRIVE. POTENTIALLY HAZARDOUS FOOD IS OFTEN MOIST, CONTAINS PROTEIN, AND HAS A NEUTRAL OR SLIGHTLY ACIDIC PH.
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