Safe Food
Food that can be eaten without further preparation, washing, or cooking
Ready-To Eat Food
This is the most common cause of food contamination.
People
Controlling these two factors can prevent bacteria from causing food-borne illness.
Time and Temperature
Personal items such as coats and water bottles should be stored here.
In a designated area, away from food
When taking the internal temperatures of food, thermometers should be inserted in this part.
The thickest part (usually the center)
These foods require time and temperature control for safety.
TCS Foods
A fingernail or bandage found in food is this type of contaminate.
Physical Contaminate
This clean practice can prevent viruses, such as Hepatitis A and Norovirus from spreading.
Washing hands/good personal hygiene
When washing hands, food handlers must scrub their hands and arms for this long.
20 seconds
This is the safer and faster method for calibrating thermometers.
The Ice Point Method
Pre-school age children, elderly people, and people with compromised immune systems are considered this.
High-Risk Populations
Chemicals should be stored here to prevent chemical contamination.
Away from prep areas
Shigella Spp, Salmonella Typhi, Nontyphoidal Salmonella, and E. Coli are all considered this type of pathogens and can be prevented by controlling time and temperature.
Bacteria
After prepping food, food handlers must remove this before using the restroom.
Apron
Monitoring time and temperature, regularly recording temperatures, and minimizing the time food spends in the temperature danger zone are methods to prevent this type of abuse.
Time-Temperature Abuse
This agency regulates and inspects meat, poultry, and eggs.
US Department of Agriculture (USDA)
Milk, eggs, soy, fish, tree nuts, peanuts, shellfish, and wheat are considered these.
The Big 8 Food Allergens
Jaundice is a symptom most commonly associated with this virus.
Hepatitis A
Food handlers that have a food-borne illness, sneeze or cough, and touch food without washing their hands pose this risk.
Contaminating food
This range is considered the Temperature Danger Zone
41˚F and 135˚F (5˚C and 57˚C)
When two or more people report the same illness from eating the same food, the food-borne illness is considered this.
Foodborne-Illness Outbreak
FAT TOM, or food, acidity, temperature, time, oxygen, and moisture and the conditions that this needs to grow.
Bacteria
This form of biological contamination is commonly linked to contaminated water and seafood, such as fish that eat other fish.
Parasites
Food handlers with symptoms of the Big 6 Foodborne illnesses should be...
Excluded from the workplace
Pathogens survive and grow rapidly in the temperature danger zone, but even more rapidly within this range.
70°F and 125°F (21°C and 52°C)