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20 Cards in this Set

  • Front
  • Back
Foodborne Illness
Illness carried or transmitted to people by food.
Foodborne-Illness Outbreak
incident in which two or more people experience the same illness after eating the same food.
FDA Food Code
Science based reference for retail food establishments on how to pervent foodborne illness.
Presence of harmful substances in food. Some food saftey hazards occur naturally, while others are introduced by humans or the environment.
Any food that is edible w/o further washing or cooking. It includes washed, whole, or cut fruit and vegetables;deli meats and bakery items...
Time-Temperature Abuse
Food that contains moisture and protein and that has been allowed to remain too long at a temp. favorable to the growth of foodborne microorganisms.
Potentially hazardous food
Food that contains moisture and protein and that ahs a neutral or slightly acidic pH. Such microorganisms and the production of toxins.
occurs when microorgamisms are transferred from one food or surface to another.
What can Foodborne Illness cost an establishment?
loss of customers an sales, loss of prestige and reputation, lawsuits resulting in legal fees, increased insurance premiums, lowered employee morale, employee absenteism, need for retraining employees, embarrassment.
What Population is at High Risk for FoodBorne Illness?
Infants and Preeschool-age children, Pregnant women, elderly people, people taking certain medications, people who are seriously ill.
What are some potentially hazardous foods?
milk and milk products, meat, eggs, fish, poultry, shellfish and crustacea, heat treated plant food, cooked rice.., baked potatoes, tofu, untreated garlic and oil mixtures, raw sprouts and sprout seeds, sliced melon, and synthetic ingredients.
Biological Hazards
Bacteria, viruses, parasites, fungi, toxins
Chemical Hazards
Pesticides, food additives, cleaning supplies, toxic metals.
Physical Hazards
Hair, dirt, metal staples...
How does food become unsafe?
Time-Temp. Abuse, Cross-Contamination, Poor Personal Hygiene.
True or False: A foodborne illness outbreak has occured when two or more people experience the same illness after eating the same food.
True or False: Potentially hazardous food is usually moist.
True or False: Adults are most likely to become ill from contaminated food than preschool-age children are.
True or False: People taking certain medications, such as antibiotics are at high risk for foodborne illness.
True or False: Cooked Vegetables are not a potentially hazardous food.