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28 Cards in this Set
- Front
- Back
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Food borne illness |
Disease transmitted to people through food |
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Food borne illness outbreak |
Two or more people have the same symptoms after eating the same food |
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Cost of food borne illness |
Time and money , language and culture, literacy and education , pathogens , unapproved suppliers, high-risk customers , staff turnover |
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Biological contaminant-include examples |
Small living that are harmless but a few can cause illness , harmless microorganisms are called pathogens some pathogens make you sick when you eat them. Ex. Bacteria , viruses , parasites , and fungi |
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Chemical contaminant |
many people have gotten sick after consuming food and beverages contaminated with food service chemicals. To keep food safe, follow there guidelines |
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physical contaminant |
food can become contaminated when objects get into it. It can also happen when natural objects are left in food, like bone in a fish fillet. |
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5 ways food becomes unsafe |
Purchasing food from unsafe sources. Failing to cook food correctly. Holding food at incorrect temperatures Using contaminated equipment practicing poor personal hygiene |
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time temperature abuse |
Keeping food a temperature where pathogens (41'f - 135')
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Cross contamination |
Pathogens are transferred from one place to another like from food or unwashed hands to prep areas , equipment, utensils or other food. |
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Poor personal hygiene |
When a person fails to maintain good cleanliness and personal hygiene
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Poor cleaning and sanitizing |
When Equipment and utensils are not cleaned or sanitized properly, wiping cloths are not stored in a sanitizer solution, sanitizer solution was not prepared correctly and when food contact surfaces are only wiped clean
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12 TCS foods |
Milk and dairy products
Shell eggs Meat Poultry Fish Shellfish and crustaceans Baked potates Cooked rice, vegetable, beans etc. Tofu/soy products Sprouts Sliced melons,cut tomatoes & leafy greens Untreated garlic and oil mixtures |
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Ready to eat foods (RTE) |
Foods that can be eaten without having to be further prepared
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3 Populations of at high risk for food food borne illness |
Elderly people , preschool- age children , people with compromised immune systems
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5 ways to keep food safe |
Controlling time and temperature
Preventing cross contamination Practice personal hygiene |
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FDA |
Inspects all food except meat , poultry , and eggs. They issue food code and regulates food transported across state lines
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USDA |
Regulates and inspects meat , poultry , and eggs. Also regulates good that crosses states boundaries or involves one or more states
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CDS/PHS |
Assists FDA , USDA had local health departments they conduct research into the causes of food borne illness outbreak and assist investigating
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Contaminants |
The presence of harmful substances in food. There is biological, chemical and physical
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Holding |
Food that is being held is at risk of time and temp abuse. Guidelines are:
Time Temperature Thermometer Hot holding equipment Good covers and sneeze guards |
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Pathogens |
Harmful microorganism me that make you sick
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biological contaminations |
living organisms that can be harmful to food |
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four types of pathogens |
bacteria, viruses , parasites , fungi |
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Forborne illness |
-diarrhea -vomiting -fever -nausea -abdominal cramps -jaundice |
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onset time |
can range from 30 minutes to as long as six weeks |
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4 basic characteristic of bacteria |
location-can be found anywhere detection-can't be seen, smelled or tasted growth-can grow rapidly prevention-control time and temp |
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Fattom |
food acidity temperature time oxygen moisture |
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alert |
assure look employee reports threat |
