Food Safety Terms #1
common symptoms: Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
Food-borne Illness
yellowing of skin and eyes
Jaundice
a lack of personal care that can affect your appearance, oral health, and health in general; mainly this is failure to wash hands after using the restroom.
Poor personal hygiene
Food and Drug Administration--inspects all food except meat, poultry and eggs
FDA
Clean, Separate, Cook and Chill
Four Basic Steps to Food Safety
They are found everywhere--they are in and on our bodies. Some keep us healthy and others do not. They can not be seen smelled or tasted or smelled. Causes Salmonella, Shigella and E. Coli
Bacteria
lack of cleaning as well as using cleaning fluids near food
Poor cleaning and sanitizing
The US Department of Agriculture--regulates meat poultry and eggs
USDA
small living organisms that can only be seen with a microscope
Foodborne pathogens are microorganisms that cause illness when ingested; most common: are Salmonella, E. coli, Hepatitis A, Norovirus
Microorganisms
When food is left out or at a non-controlled temperature for too long and can become contaminated
Time-temperature abuse
Elderly, preschool and younger children
High-risk population
require a host to live and reproduce, often in seafood, wild game, and food processed with contaminated water
Parasite
Conditions that bacteria need to grow and reproduce. Food (nutrients needed by bacteria), Acidity (Bacteria grows best with neutral acidity 4.5-7.5), Time (Bacteria need time to grow--the more time food is in the "danger zone" the more bacteria will grow), Temperature (bacteria grows rapidly between 41*and 135*), Oxygen(some need oxygen, some do not), and Moisture (More moisture=more growth)
FAT TOM
the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects.
Cross contamination
Foods requiring control of time and temperature for safety ( sliced fruit and veggies, shellfish, baked potatoes, fish, meat, milk, eggs, poultry, cooked foods, sprouts
TCS Foods
the range of temperatures between 40°F and 140°F where bacteria can grow to dangerous levels in food. In this range, bacteria can double in number in as little as 20 minutes, and the longer food sits in the danger zone, the higher the risk of bacterial growth. Bacteria multiply the fastest between 70°F and 125°F.
Temperature Danger Zone