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Food Safety Concerns
Kinds of Food-Borne Illnesses
Food Safety Specific Procedures
Food Safety Wider Procedures
100

A disease/ illness transmitted by the ingestion of food contaminated with bacteria, viruses, some molds, or parasites.

What are food-borne illnesses?

100

Illnesses resulting from the ingestion fo live bacteria in food.

What are food infections?

100

A food safety and self-inspection system that highlights potentially hazardous foods and how they are handled in the food service department.

What is a Hazard Analysis Critical Control Point (HACCP)?

100
The process of heating a food to a prescribed temperature for a specific amount of time necessary to destroy disease-producing bacteria.
What is pasteurization?
200
2+ persons who become ill after ingesting the same food and laboratory analysis confirms the food as the source.
What is food-borne illness outbreak?
200

Illnesses resulting from the ingestion of food containing residual bacterial toxins in the absence of viable (live) bacteria?

What are food intoxications?

200

A point/ procedure in a specific food system where loss of control may result in an unacceptable health risk, e.g., improper thawing of meat.

What is a critical control point (CCP)?

200

Food preservation by short-term exposure of the food to gamma rays.

What is irradiation?