Chapter 1
The presence of harmful substances in food.
What is Contamination
Small, living organisms that can be seen only through a microscope.
What are Microorganisms
Bacteria linked to ready-to-eat food and beverages.
What is Salmonella Typhi
A protein in food or an ingredient that some people are sensitive to.
What is a Food Allergen
A disease transmitted to people by food.
What is a Foodborne Illness
This type of contamination is responsible for the most foodborne illnesses.
What is Biological Contamination
A yellowing of the skin and eyes.
What is Jaundice
Bacteria commonly linked with food that has made contact with contaminated water, such as produce.
What is Shigella spp.
The transfer of allergens from food or food contact surfaces containing an allergen to the food served to the guest.
What is Cross-Contact
An acronym for the six conditions that bacteria need to grow.
What is FAT TOM
Time, language, and culture, pathogens, and high-risk populations are just some examples of this.
What are the Challenges to Food Safety
The smallest of the microbial food contaminants.
What are Viruses
Bacteria linked to poultry and eggs, meat, milk, and dairy products.
What is Nontyphoidal Salmonella
An acronym for a tool created by the FDA that can be used to develop a food defense program.
What is ALERT
When two or more people have the same symptoms after eating the same food.
What is a Foodborne Illness Outbreak
Food that can be eaten without further preparation.
What is Ready-To-Eat Food
Cannot grow in food and require a host to live and reproduce.
What is a Parasite
Virus linked to ready-to-eat food and shellfish from contaminated water.
What is Hepatitis A
A severe allergic reaction that can lead to death.
What is Anaphylaxis
Pathogens that only sometimes make people sick.
What are Fungi
These populations include elderly people, preschool-age children, and people with compromised immune systems.
What are High-Risk Populations
The point in bacterial growth when dying bacteria outnumber growing bacteria, and the population declines.
What is the Death Phase
Virus linked to ready-to-eat food, and the virus is often in a person's feces for days after symptoms have ended.
What is Norovirus
Addresses the points in your operation where food is at risk.
What is a Food Defense Program
The type of contamination when a food handler does not wash their hands after using the restroom and contaminates foo and surfaces with feces from their fingers, resulting in a foodborne illness to people that eat the food that they have touched.
What is the Fecal-Oral Route