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7 Cards in this Set

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FOODBORNE ILLNESS
DISEASE CARRIED OR TRANSMITTED TO PEOPLE BY FOOD
FOODBORNE ILLNESS OUTBREAK
INCIDENT IN WHICH TWO OR MORE PEOPLE EXPERIENCE THE SAME ILLNESS AFTER EATING THE SAME FOOD.
FLOW OF FOOD
PATH FOOD TAKES FROM PURCHASING AND RECEIVING, THROUGH STORING, PREPARING, COOKING, HOLDING, COOLING, REHEATING, AND SERVING.
FDA FOOD CODE
SCIENCE-BASED REFERENCE FOR RETAIL FOOD ESTABLISHMENTS ON HOW TO PREVENT FOODBORNE ILLNESS.
CONTAMINATION
PRESENCE OF HARMFUL SUBSTANCED IN FOOD. SOME FOOD SAFETY HAZARDS OCCUR NATURALLY, WHILE OTHERS ARE INTRODUCED BY HUMANS OR THE ENVIRONMENT.
TIME-TEMPERATURE ABUSE
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.
POTENTIALLY HAZARDOUS FOOD
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.