Keeping Food Safe
A disease transmitted to people through food
Foodborne Illness
What does TCS stand for?
Time and temperature control for safety foods
The F in FAT TOM stands for
Food
Ground beef is most commonly linked to
E. Coli
Oysters from contaminated water are commonly linked with
Vibrio
When 2 or more people get sick with the same symptoms after eating the same food
Foodborne Illness Outbreak
Baked goods
RTE
Bacteria like to grow in environments with little
Acid
Poultry and eggs are most commonly linked to
Nontyphoidal Salmonella
Found in the hair, nose, throat, and cuts of people
A foreign object, like metal shavings, contaminating food
Physical Contaminate
Tofu
TCS
Some bacteria can grow without
Oxygen
Beverages and RTE foods are most commonly linked to
Salmonella Typhi
Clostridium Botulinum can grow without
Oxygen
This type of contaminate is the greatest threat to food safety
Biological
Whole Melons
RTE
Within the temp danger zone where bacteria rapidly grow
70-125
Controlling flies in the operation will help prevent
Shigella
Unpasteurized dairy products, raw meat, and deli meats are commonly linked to
Listeria
Pathogens transferred from one surface or food to another surface or food
Cross-contamination
Baked potatoes
TCS
Two things you can control of FAT TOM
time and temp
The best way to prevent any type of salmonella is to
prevent cross-contamination
Campylobacter Jejuni is commonly linked with
Poultry, stews and gravies