Safety 1
A disease that is transmitted to people by food
What is foodborne illness
This is the transfer of pathogens from one surface to another
What is cross contamination
This is something with the potential to cause harm
What is a hazard
This is considered the danger zone
What is 40-140 degrees
This is the most important thing you can do to prevent foodborne illness
What is washing your hands
This is a type of food that can be eaten without any preparation, washing, or cooking
What is RTE / ready to eat foods
This agency develops rules and regulations for the food production agency
What is OSHA
This acronym writes the food code which recommends specific food safety regulations
What is the FDA (food and drug administration)
These are small, living organisms that can only be seen with a microscope
Micro-organisms
This is when a food item containing an allergen comes into contact with another food item and their proteins mix
What is cross-contact
There are 3 types of contaminations
What is physical, biological, and chemical
This micro-organism can double their number every 20 seconds
These are the 5 most common foodborne illnesses
What is E coli., Salmonella, Campylobacter, Norovirus, and Hepatits A
This is a system to identify, evaluate, and control food safety hazards
What is thee HACCP (hazard analysis and critical control points)
This form of cleaning takes care of things you can see whereas this form of cleaning takes care of things you cannot see
What is cleaning then sanitizing
Foods that are most vulnerable to pathogen growth are also referred to as food that needs TCS
What is Time and Temperature Control for Safety
Bacteria needs 6 conditions to grow
What is FAT-TOM
These groups of people are at a higher risk of contracting a foodborne illness
What is the elderly, pre-school aged children, and those with a compromised immune system
These are the 4 micro-organisms that we learned about
What are viruses, bacteria, parasites, and fungi
One should wash their hands for at least this long
What is 15-20 seconds
This is what FAT-TOM stands for
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture
There are 4 main causes of foodborne illnesses
What is human error, time temperature abuse, poor handwashing, and cross contamination
That CDC estimates that there are this many foodborne illnesses in the US each year
What is 48 million
This micro-organism doesn't grow in food, whereas it needs a host such as plants or animals
What are parasites
These are the Big 8 food allergens
What is shellfish, eggs, fish, milk, peanuts, soy, tree nuts, and wheat