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30 Cards in this Set
- Front
- Back
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Foodborne illness
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Disease carried or tranmitted to people by food
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Foodborne-illness outbreak
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Incident in which 2 or more people experience the same illness after eating the same food.
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FDA Food Code
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Science based reference for retail food establishments on how to prevent foodborne illnesses
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Contamination
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Presence of harmful sunstances in food
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Time-temperture abuse
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Food that has been allowed to remain too long at tempertures favorable to the growth of foodborne microoganisms.
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Potentially hazardous food
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Food in which microorganisms can grow very fast.
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Cross-contamination
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Food in which miroorganisms are transfered from one surface to another
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Personal Hygiene
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Sanitary health habits that include keeping the body, hair, and teeth clean, wearing clean gloves, and washing hands regularly.
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People at high risk for foodborne illness
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Young Kids, Pregnant women, Elderly people, People taking medication, sick people
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Hazards to food safety
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Biological, Chemical, Physical
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Potentially Hazardous foods
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milk, milk products, Beef, lamb, chicken, pork, fish, shell eggs, shellfish, cooked rice, beans, tofu, soy-products, sprouts sliced melons
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Micoorganism
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Bacteria, virues, parasites, fungi
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pathogens
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disease causing micoorganisms
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Bacteria
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Sigle cells microorganisms
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Virus
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smallest microbial food contaminant, need living host, improper personal hygene
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Parasite
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lives in a host organism to live. Cows, chickens, pigs, fish
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Fungi
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mold, yeast, mushrooms
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pH
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measure food acidity or alkalinity, 7.0 is alkaline, below 7.0 acidic
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Spores
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different form of bacteria
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FAT TOM
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Food, Acidity, Temperture, Time, Oxygen, Mositure
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Temperture Danger Zone
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b/t 41*F and 135*F (5*C-57*C
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Water activity
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Amount of moisture available in food for microorganisms to grow Bad= .85 or above
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Mold
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fungus that causes food spoilage.
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Salmonellosis
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cook chicken to at least 165*F for at least 15 mins.
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Listeriosis
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use only parteruized milk. cook food to required temp., wash all food really good
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Salmonellosis
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raw chicken, and chick salad, raw meat, fish, milk and dairy, slice toms, and melons, uncooked custards
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Listeriosis
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unpasteruized milk, soft cheeses, chick and meats, fish, shellfish, prepared and chilled ready-to-serve foods.
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Salmonellosis symptoms
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Nausea, vomiting, stomach cramps, headache, fever, diarrhea
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Listeriosis symptoms
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Fever and diarrhea
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WHO LOVES YOU!!!
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MOM
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