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Disease transmitted to people by food
foodborne illness
when two or more people have the same symptoms requires investigation
foodborne illness outbreak
presence of harmful substance in food
contamination
food out to long in temperature that promotes growth
time temperature abuse
pathogens transferred from one surface to another
cross contamination
TCS food
food requiring time and temp. control for safety
3 types of contamination
Biological
Chemical
Physical
List the 4 types of people in the high-risk population
Pregnant
Elderly
Infants
Compromised immune systems
Biological contamination
bacteria, virus, fungi, parasite
Chemical contamination
cleaners, sanitizers, polishes
staples, bandages, glass, dirt, bones
Physical contamination
5 risk factors for foodborne illness
purchasing from unsafe sources
failing to cook food correctly
holding food at incorrect temp
contaminated equipment
poor hygiene
4 unsafe practices
time temp abuse
poor hygiene
cross contamination
poor cleaning/sanitizing
6 foodborne illness symptoms
diarrhea
vomiting
fever
nausea
abdominal cramps
jaundice
Temperature danger zone for cold and hot
Cold: 41 Degrees
Hot: 135 Degrees (F)
Biological toxins
naturally occurring in plants mushrooms, and seafood
8 food allergens
milk
eggs
fish
shellfish
wheat
soy
peanuts
tree nuts
What type of food does the following pertain to?
temp: varies according to product
condition: varies according to product
Fresh Produce temp and condition
5 Storage Orders
1. Ready to eat food
2. Seafood
3. Whole cuts of Beef and pork
4. Ground meat and ground fish
5. Whole and ground Poultry
4 Methods of thawing
-fridge:41 degrees
-running water:70 degrees (don't let temp go above 41 degrees longer than 4 hours
-microwave: immediately cook afterwards
-as part of the cooking process
Foods that needs to have an internal temperature of 165 degrees for 15 seconds
-Poultry
-stuffing made with meat, fish, poultry
-stuffed meat, seafood, poultry, pasta
Food that needs to have an internal temperature of 155 degrees for 15 seconds
-ground meat (beef, pork, meat)
-injected meat
-mechanically tenderized meat
-ratites: ostrich, emu
-ground seafood (chopped, minced)
-shell eggs hot held for service
Food that needs to have an internal temperature of 145 degrees for 15 seconds
-steaks/chops of pork, beef, veal, lamb
-seafood
-commercially raised game
-shell eggs immediately served
Food that needs to have an internal temperature of 145 degrees for 4 minutes
roasts of:
Food that needs to be stored at 135 degrees
fruits, vegetables, grains, legumes