Category 1
small living organisms that can only be seen with a microscope
microorganisms
when food has stayed too long at temperatures good for pathogen growth
Time and Temp Abuse
major viruses that cause foodborne illness
USDA
United States Department of Agriculture
FDA
Food and Drug Administration
a severe reaction called anaphylaxis, these symptoms can become serious quickly and can lead to death
allergic reaction
food requiring time and temperature control to limit pathogen growth
Time and Temp Control (TCS) for safety
Is produced when fish is time temperature abused
histamine
PHS
United States Public Health Service
CDC
Center for Disease Control and Prevention
Describe the acronym A.L.E.R.T.
assure, lack, employees, reports, threat
3 examples of biological contaminants
bacteria, viruses, parasites, fungi
Name 3 examples of foodborne illness symptoms
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
3 groups of people at high risk for foodborne illness
elderly people, pre-school age children, people with compromised immune systems
Your body's ability to fight off disease
immune system
name 3 chemical contaminants
cleaners, sanitizers, polishes
written requests for good or services made by a specific department
requisition form
disease causing microorganisms
pathogens
The big 6 pathogens
Shigella SPP, Salmonella Typhi, NTS, Shiga Toxin Producing Escherichia (E coli), Hep A, and Norovirus
the big 9 allergens
milk, wheat, peanuts, treenuts, soybeans, fish, eggs, crustaceans/shellfish, sesame
name 3 physical contaminants
metal shavings, staples, bandages, glass, dirt, natural objects
the way an eating establishment relates to their patrons
customer relations
when pathogens are transferred from surface or food to another
cross-contamination
A harmful microorganism that makes people sick when eaten or produce toxins that cause illness
Pathogens
Measure of a foods acidity or alkalinity
Ph