Vocab
the term for when food comes in contact with a different food or unsafe surface
the acronym used for foods that will receive no further prep or cooking
What is RTE
Symptoms: jaundice, fatigue, nausea and vomiting
What is Hepatitis A
What is Purple
the number one cause of biological contamination
What is Poor Personal Hygiene
a disease transmitted to people through food
What is a Foodborne Illness
the acronym used to list the conditions bacteria need to grow
What is FAT TOM
Symptoms: diarrhea, fatigue, nausea and vomiting
Often linked with seafood
What is Norovirus
the two major allergens that rhyme
What are Peanuts and Treenuts
the kitchen station with the highest risk of cross-contamination
What is the Salad Station
the term used for when a food comes in contact with a specific allergen
What is Cross-Contact
regulates all food except meat, poultry, and eggs; also issues the national food code
What is the FDA
Symptoms: diarrhea (often bloody), stomach cramps, fever, and vomiting, headaches, muscle aches
Often linked to undercooked meat
What is E. Coli
a major allergen; tied to Celiac Disease
What is Wheat
the three primary high-risk populations
What are the Elderly, Preschool-Aged Children, and People with Compromised Immune Systems
Illness-causing microorganisms are more frequently found on food that once was considered safe
What is a Pathogen
acronym used for daily standards and guidelines for restaurant operation
Symptoms: Constipation, High fever, Headache, Fatigue, Loss of appetite, Dizziness, Cough
What is Salmonella Typhi
a severe allergic reaction where the throat swells and blocks the flow of air
biological contaminant typically tied to seafood; needs a living host
What is a parasite
what we call the temperature range that bacteria love for growth
What is the Temperature Danger Zone
the acronym used to help control intentional contamination of food
What is ALERT
Symptoms: Diarrhea, Fever, Abdominal Pain
Often linked with salads/produce
What is Shigella
What is Never Leave Them Alone
RHS Culinary uniform for labs/service
What are Close-Toed Shoes, Pants (in tact), Chef Coat, Chef Beanie