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14 Cards in this Set
- Front
- Back
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Foodborne Illness |
A disease transmitted to people by food. |
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Foodborne Illness Outbreak |
A foodborne illness is considered an outbreak when two or more people have the same symptons after eating the same food. |
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Bactieria |
Microscopic living organisms. |
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Pathogens |
A bactieria, virus, or other micro organism that can cause disease. |
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Ready to eat food |
Food that can be eaten without further preporation, washing, or cooking. |
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Personal hygiene |
Involves caring for your body by keeping it clean. |
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TCS Food |
Food requiring time and temperature control for safety. |
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Temperature Danger Zone |
The temperature range that bacteria grow rapidly in. The temperature is between 41 and 135 degrees farenheit. |
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Time and Temperature Abuse |
Food has been time and temperature abused when it has stayed too long at temperatures that are good for the growth of pathogens. |
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Cross-contamination |
Transferring pathogens from one surface or food to another surface of food. |
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Carriers |
People who carry pathogens and infect others, yet never get sick themselves.
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Hand antiseptic |
Liquids or gels used to lower the number of pathogens on the skins surface. Hand antiseptics should only be used after correct hand washing.
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Impermeable |
a matierial that does not allow liquid to pass through it. (bandage or finger cot)
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Hair restraint |
Device used to keep a food handlers hair away from food and to keep the individual from touching his or her hair.
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