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28 Cards in this Set
- Front
- Back
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acidity |
pathogens require pH level of 4.6 to 7.5 |
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biological contaminant |
contaminated by microorganisms |
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chemical contamination |
presence of unwanted substances such as cleaners, sanitizers or toxic meals |
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contamination |
unwanted pollution of something by another substance |
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cross contamination |
when unsafe substances are transferred from one surface or food to another |
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e. coli |
food borne illness caused by fecal contamination |
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FAT-TOM |
device used in food service to describe the 6 conditions required for growth of food borne pathogens |
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food |
nutrients to promote growth of microorganisms |
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food borne illness |
illness from eating food spoiled or contaminated by pathogens |
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food borne illness outbreak |
multiple people getting a similar illness from the ingestion of a common food |
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fungi |
organisms that feed on organic matter; mushrooms |
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hepatitis A |
viral liver disease transmitted by contaminated food/water or contact with infected person |
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high risk populations |
people at greater risk of infection due to weaker immune systems: elderly, very young, pregnant, diseased |
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immune system |
body's defense against infectious organisms |
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microorganism |
organisms too small to be seen with the naked eye |
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oxygen, moisture |
2 conditions required for growth of food borne pathogens |
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pathogens |
bacteria, virus or other organisms that can cause diseases |
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physical contamination |
presence of objects such as hair, glass, staples |
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ready-to-eat food |
food that is edible without additional preparation to achieve food safety |
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salmonella |
bacteria that causes nausea, vomiting and diarrhea, primarily caused by contaminated poultry and eggs. |
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shigella |
bacteria that causes diarrhea in humans, primarily thru fecal contamination |
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TCS foodd |
food requiring time and temp control for safety |
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temperature |
pathogens grow best between 41-140 degrees |
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time temperature abuse |
when food stays too long at temperatures that are good for growth of pathogens |
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time |
food should be removed from the danger zone within 4 hours |
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toxin |
poisonous substance produced within living cells or organisms that can cause disease |
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unapproved suppliers |
suppliers that are not practicing food safety as defined by a regulatory agency |
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yeast |
single cells that can convert sugar into alcohol and carbon dioxide; used making bread and beer |
