a disease carried or transmitted to people by food
What is Foodborne Illness
100
Food has been _____________ any time it has been allowed to remain too lng at temperatures that favor growth of foodborne microorganisms.
What is time-teperature abused
100
While not all microorganisims cause food illness some do these are called..
What is pathogens
100
Fever (mild)
General Weakness
Nausea
Abdominal pain
Jaundice (appears later)
Linked with ready to eat food and shellfish from contaminated water
What is Hepatitis A
100
food linked with ground beef contaminated produce
diarrhea (eventually bloody)
abdominal cramps
Kidney faliure (severe cases)
What is Hemorrhagic Colitis
200
an incident in which two or more people get the same illness after eating the same food
What is foodborne illness outbreak
200
This occurs when microorganisms are transferred from one surface to another
What is Cross- contamination
200
What six conditions do pathogens need to grow
What are
Food
Acidity
Temperature
Time
Oxygen
Mositure
200
Vomiting
Diarrhea
Nausea
Abdominal Cramps
Linked with ready to eat food and shellfish contaminated from water
What is Norovirus gastroenteritis
200
Linked with bacteria-meat/polutry, stews and gravy
Diarrhea
severe abdominal pain
What is Clostridium perfringens gastroenteritis
300
Population of high risk for foodborne illness
What is Infants and preschool age children
elderly
people with compromised immune systems
pregnant women
300
This can offend customers, contaminate food and cause illness
What is poor Personal Hygiene
300
Pathogens grow well in food held at what temperatures?
What is 41F-135F
300
Most Important Preventative Mesure for Hep A and Norovirus
What is Practice Personal Hygiene
300
Food Linked- improper canning- ROP- temperature abused vegtables untreated garlic and oil mix
Nausea and vomiting
weakness
double vision
difficulty speaking/ swallowing
What is Botulism
400
hazards to food safety
What is Biological Chemical Physical
400
Is one that has been inspected and meets all applicable, local, state and federal laws
What is approved food supplier
400
Three Food most likely to become unsafe
What are
Eggs
Milk and Dairy
Fish
Baked potatoes
Meat
tofu
Sliced Melons
Cut Tomatoes
Cut Leafy Greens
poultry
Shellfish
Heat treated plant foods
Sprouts
untreated garlic and oil mixtures
400
Found in food commonly linked with bacteria-cooked diarrhea illness from vegtables, meat products, milk, vomiting illness-cooked grains
Diarrhea Illness Nausea Illness- Nausea and vomiting
watery diarrhea
no vomiting
What is Bacillus cereus gastroenteritis
400
food linked with poultry and eggs
dairy
produce
diahhera
Abdominal cramps
vomiting and fever
What is Salmonellosis/ salmonella
500
How food becomes unsafe
What is Purchasing from unsafe sources
faling to cook adequately
holding food at incorrect temp
using contaminated equipment
poor personal hygiene
500
This happens as a result of food-contact surfaces in the establishment not being cleaned or sanatized
What is Foodborne Illness
500
Food that needs time and temperature control for safety
What is TCS food
500
Food commonly linked with the bacteria
raw meat, unpasteurized dairy products, ready to eat food, deli meat hot dogs, soft cheese
Pregnant Women- Miscarriage
newborns- Sepsis, pneumonia, meningitis
What is Listeriosis
500
food linked contaminated by hands, salads/tcs/made contact with contaminated water
Bloody diarrhea
abdominal pain and cramps
fever (occasionally)