Foodborne Illness
This illness is associated with beef produce
E-Coli
The six conditions to grow
FAT TOM
Regulates retail and foodservice operations with inspections.
State and Local Regulatory Authorities
Address points where food is at risk.
Food Defense Program
This illness is associated with ready-to-eat foods and beverages.
Salmonella Typhi
What is Temperature Danger Zone
41 - 135 F
Conduct research into causes of foodborne illness
CDC and PHS
Make sure that products you receive are safe sources
Assure
This illness is associated with shellfish from contaminated water and ready-to-eat foods. Cooking or freezing does not destroy this illness
Norovirus
Measure of Acidity
what is pH
Inspects all food except for meat, paultry, eggs and regulates across state lines.
FDA
Monitor security of products in facility
Look
Shellfish from contaminated water and ready-to-eat foods.
Hepatitis A
Food, Acidity, Temperature, Time, Oxygen, Moisture
What is FAT TOM
Inspects all meat and regulates foods between state lines
USDA
Identify what you will do and who you will contact of any suspicious activity
Threat
This illness is associated with poultry, eggs, milk, meat, dairy and produce. (farm animals)
Nontyphoidal Salmonella
This process consist of a total time of 20 seconds in water that is 100F before and after handling food.
Washing hands
Inspects food for safety
USDA and FDA
Tool created by FDA for defense program
ALERT