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18 Cards in this Set

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Why to elderly people have a higher risk of contracting a foodborne illness?
Their immune systems are likely to have weakened with age
True or False
Cooked rice is a type of food that is very likely to cause a foodborne illness?
True
What is NOT a common characteristic of potentially hazardous food?
Being DRY
In order for a foodborne illness to be considered an "OUTBREAK" how many people must experience the illness after eating the same food?
2
In order for e-coli to become an OUTBREAK how many people have to experience the illness after eating the same food?
ONLY 1
Food safety training should consist of what 3 things?
1. programs for new and current employees

2. assessment tools that identify training needs

3. records that document that training has occured
Tools used for food safety training should?
Meet the needs of your learners
Danger zone
40-140 degrees
Food should be stored how high off of the floor?
6 inches
Foodborne illness
Disease carried/transmitted TO people FROM food
Flow of Food
Path food takes: frome day it was grown or purchased, received, stored, prepared, cooked, holding, cooling reheating, and serving.
Flow of Food
Path food takes: frome day it was grown or purchased, received, stored, prepared, cooked, holding, cooling reheating, and serving.

(Its life)
FDA Food Code
Food and Drug Administration

Science-based reference for retail food establishments on how to prevent foodborne illness
Contamination
What causes good food not to be usable.

Presence of harmful substances in food.
(natural or introduced)
Time-Temperature ABUSE
Food in danger zone to long.(picnic)
Potentially hazardous food
FAT TOM
Food Acid Temperature Time Oxygen Moisture

Food in which microorganisms can grow rapidly. Chicken (protein)...
Cross-Contamination
Occurs when microorganisms are transferred from one surface or food to another
Personal hygiene
good health habits in the kitchen
keeping hair up, clean clothes, washing hands.....