Term
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Definition
Biological hazards (microorganisms)
Chemical hazards (cleaners, toxic metals, polishes, etc.)
Physical hazards (foreign objects & naturally occurring objects) |
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Term
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Definition
The body's negative reaction to a particular food protein
BIG 7 - peanuts, tree nuts, milk, eggs, seafood, wheat/gluten, and soy. |
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Term
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Definition
Live microorganisms (pathogenic, such as bacteria, parasites, viruses, and mold) that invade the body
Usually accompanied by a fever
Noticeable within 12-48 hours, but can be up to 50 days |
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Term
| Potentially Hazardous Foods |
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Definition
Temperature Control for Safety foods (TCS)
Must have Aw greater than 0.86, Proteins, and a Ph greater than 4.6
(Hazard category - growth of bacteria) |
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Term
| Proper hand-washing method: |
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Definition
| Hands must be scrubbed with soap for 20 seconds, and thoroughly rinsed with 100-110 degree water |
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Term
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Definition
Poison ingested in food
Usually accompanied by vomiting
Noticeable within 15 minutes-6 hours
THINK toxic = poison |
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Term
| Intrinsic factors that lead to rapid growth of bacteria: |
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Definition
Ph, Water activity (Aw), and Nutrients/proteins (starches, iron, and sugars also)
Part of the food
Used to determine TCS |
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Term
| Fish-related illnesses that are chemical in nature: |
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Definition
Scombroid poisoning
Ciguatera
Paralytic shellfish poisoning
Neurotoxic shellfish poisoning
Amnesic shellfish poisoning |
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Term
| Extrinsic factors that lead to rapid growth of bacteria: |
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Definition
Time (4 hours), Temperature, and Atmosphere
Also known as Environmental Factors |
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