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foodborne illness
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foodborne-illness outbreak
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Servsafe 1 - 3
Implement food safety SOP's
| Term | Definition |
|---|---|
| foodborne illness | a illness carried or transmitted to people by food |
| foodborne-illness outbreak | an incident in which two or more people experience the same illness symptoms after eating the same food |
| contamination | the presence of harmful substances in food |
| time-temperature abuse | when food has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms |
| cross-contamination | occurs when microorganisms are transferred from one food or surface to another |
| TCS food | food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins |
| ready-to-eat food | food that can be eaten without further preparation, washing or cooking |
| high-risk populations | people susceptible to foodborne illness due to the effects of age or health on their immune systems |
| immune system | the body's defense system against illness |
| microorganisms | small living organisms that can be seen only through a microscope |
| pathogens | microorganisms that can cause illness |
| toxins | poisons produced by pathogens, plants or animals |
| bacteria | single-celled, living microorganisms that can spoil food and cause foodborne illness |
| FAT TOM | acronym for the conditions needed for foodborne bacteria to grow |
| temperature danger zone | the temperature range between 41 F and 135 F, within which most foodborne microorganisms rapidly grow |
| water activity | the amount of moisture available in food for microorganisms to grow |
| spore | form that some bacteria can take to protect themselves when nutrients are not available |
| virus | smallest of the microbial food contaminants and rely on a living host to reproduce. |
| parasites | organism that needs to live in a host organism to survive. can be found in water and inside many animals (cows, chickens, pigs and fish) |
| fungi | pathogens that mostly cause food to spoil |
| mold | type of fungus that cause food to spoil and sometimes cause illness |
| yeast | type of fungus that causes food spoilage. can smell or taste of alcohol. |
| food defense | program developed and implemented by an operation to prevent deliberate contamination of food |
| food allergen | a naturally-occuring protein in food or in an ingredient that some people are sensitive to |
| cross-contact | the transfer of an allergen from a food containing an allergen to a food that does not contain the allergen |
Created by:
bakechef
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