Safety Basics
A disease transmitted to people through the food they eat
Foodborne illness
The letters in FAT TOM stand for these six conditions
Food, Acidity, Time, Temperature, Oxygen, and Moisture
The four types of pathogenic microorganisms
Bacteria, viruses, parasites, and fungi
The transfer of pathogens from one food or surface to another
Cross contamination
The transfer of an allergen from one food to another food
Cross contact
A microorganism capable of causing illness
Pathogen
The temperature danger zone in which pathogens grow well
41°F to 135°F
Unlike bacteria, these microorganisms do not grow in food and are commonly spread from people to food
Viruses
Glass, hair, jewelry, bones, and metal shavings are examples of this type of contamination
Physical
Milk, eggs, wheat, soy, peanuts, and these kinds of nuts and seafood products are common allergens
Tree nuts, fish, and shellfish
A type of food that needs time and temperature control to remain safe
TCS food
The two FAT TOM conditions food-service employees can control the most
Time and temperature
These microorganisms need a host and may be carried by animals, unsafe water, or undercooked fish
Parasites
Cleaning products, pesticides, sanitizers, and toxic metals cause this type of contamination
Chemical
Hives, throat tightening, swelling, and difficulty breathing are possible signs of what?
Allergic reaction
This occurs when two or more people become sick after eating the same food from the same establishment
Outbreak
Under ideal conditions, pathogens may double in how much time?
20 minutes
This group includes molds and yeasts
Fungi
Chemicals should be stored here to prevent them from contaminating food and equipment
In a separate area away from food, utensils, and equipment
Before preparing an allergy order, an employee should wash their hands, change gloves, and do this to all preparation surfaces and equipment
Clean and sanitize them
Infants, pregnant women, the elderly, and people with severe illnesses belong to this group
High-risk populations
Food left in the temperature danger zone for this many hours can experience dangerous pathogen growth
4 hours
Some bacteria form these protective structures that help them survive difficult conditions
Spores
True or false: Cooking or freezing seafood will always destroy the toxins that may be present
False
If an employee cannot confirm that a menu item is allergen-free, the employee should do these two things
Admit they are unsure and recommend another choice