Vocabulary
Foodborne Illness
What is a disease transmitted to people through food
Eggs
What is True
3 physical hazards
What is Bandage, glass, dirt, hair
What does the F and A stand for?
What is Food, Acidity
This Government agency Inspects Meat, Poultry and Eggs.
What is the USDA
Cross Contamination
What is pathogens transferred from one surface or food to another
Grapes
What is False
3 ready to eat foods
What is Any washed fruit, cooked food, deli meat, spices, bakery items
What does the first T stand for?
What is Time to grow
This government agency does local foodservice operation inspections and enforces foodservice regulations.
This agency also is a first responder in investigating FBI outbreaks
What is the Local Regulatory Authority.
Time Temperature Abuse
What is food staying too long at temperatures good for pathogen growth
Sliced Melon
What is True
3 types of contaminants
What is:
Biological
Chemical
Physical
What does the second T stand for?
What is temperature
This government agency inspects ALL food EXCEPT Meat, Poultry and Eggs. This includes goods transported across state lines.
This agency also writes the annual food code.
What is the FDA
TCS Food
What is Time/Temperature Control for Safety foods. A TCS food requires time and temperature controls to limit the growth of illness causing bacteria.
Almonds
What is False
3 types of people with higher risk of getting a foodborne illness
What is:
Children
Elderly
Compromised Immune System
What does the O stand for?
What is Oxygen
This government agency assist with FBI outbreaks and investigation.
What is the CDC or PHS
Ready to Eat Food
What is food that can be eaten without further preparation, washing, cooking
Sprouts
True
41-135 degrees F
What does the M stand for?
What is Moisture