Term
| What are the potential costs associated with foodborne-illness outbreaks? |
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Definition
| loss of customers and sales, loss of reputation, negative media exposure, lawsuits and legal fees etc. |
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Term
| why are elderly at higher risk of getting foodborne illnesses. |
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Definition
| as you get older your immune system gets weaker. |
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| what are the three major types of hazards to food safety. |
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Definition
| biological, chemical and physical. |
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Term
| foodborne-illness outbreak occurs when two or more people get the same illness from same food. |
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Definition
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| people on chemotherapy have a higher risk of contracting a foodborne illness. |
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Definition
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| adults are more likely to get sick then pre-school aged kids. |
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Definition
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| foodborne illness outbreak can raise an establishments insurance premium |
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Definition
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| foodborne illness can occur if food is not cooled properly. |
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Definition
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Term
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Definition
| is a disease or illness carried or transmitted to people by food. |
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Term
| Foodborne Illness Outbreak |
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Definition
| is and incident when two or more people get sick with same illness after eating the same food. |
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Definition
| rules for which food must be handled. |
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Term
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Definition
| must show that the establishment did everything that could be reasonably expected to keep its food safe. |
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Term
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Definition
| the body's defense system against illness. |
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Term
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Definition
| which is the presence of harmful substances in food. |
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Term
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Definition
| illness causing micro-organisms such as plant, mushroom and seafood toxins. |
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Definition
| anytime food is left too long at a temperature favorable for bacteria growth. |
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Definition
| when microorganisms are transferred from one surface or food to another. |
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Definition
| keeping your hands and body clean. Not coughing or sneezing around food, touching or scratching wounds, or coming to work sick. |
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Definition
| include cleaners, sanitizers, polishes, machine lubricants, and toxic metals |
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Term
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Definition
| foreign objects that accidentally get in food like, hair, nails, dirt, bandages. |
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Term
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Definition
| are small, living organisms that can be only through a microscope. |
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Term
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Definition
| microorganisms that cause illness. |
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Term
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Definition
| poisons from foodborne pathogens. |
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Term
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Definition
| conditions favoring the growth of foodborne pathogens, Food, Acidity, Temperature, Time, Oxygen, Moisture. |
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Term
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Definition
| 41-135 degrees Fahrenheit this range of temperature is where foodborne pathogens grow best. |
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Term
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Definition
| the amount of moisture available in food for growth. |
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Term
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Definition
| can survive refigeration and freezer temperatures, cannot grow in food but once eaten can grow inside people, can contaminate both food and water and can be transmitted from person to person from people to food and from people to food-contact services. |
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Term
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Definition
| bacteria is controlled by keeping food out of temperature danger zones, grow rapidly if FAT TOM conditions are met, can change into different forms like spores to protect themselves and can produce toxins as they grow or die. |
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Term
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Definition
| are bacteria that have morphed when their is a lack of nutrients. They are highly resistant to heat surviving many cooking temperatures. |
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Term
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Definition
| they cannot grow on food, but must grow on meat of another animal and use it as a host, use many animals like cows, chickens, pigs and fish. they can be found in feces of animals and people. Can be found in water. |
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Term
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Definition
| they cause illness by spoiling food and can be found in the air, plants, water and some food. |
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Term
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Definition
| they spoil food and sometimes call illness, some produce toxins such as aflatoxins, they can grow in almost any conditions and they grow will in acidic foods with low water activity such as jams and jellies. Coolers and Freezers can slow their growth but DOES NOT stop them or kill them. |
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Definition
| they can spoil food quickly, signs is a smell of alcohol or taste. they grow well in high acidic foods low water activity. |
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Definition
| chemicals such as cleaners etc. |
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Definition
| metal shaving from cans, staples from cartons, blades, fingernails, dirt, bones, jewelry |
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Definition
| a plan to prevent tampering of food. |
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Definition
| a body's negative reaction to a particular food. |
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Definition
| food containing allergen to food being served. |
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