hazards
bacteria, viruses, insects, plants, birds, animals, and humans.
biological hazards
what type of food supports the growth of bacteria
tcs foods
chicken, turkey, raw eggs, beef, or pork.
salmonella
ready-to-eat food, beverages
salmonella typhi
yeast mold and mushrooms
fungi
metal fragments or bones in fish.
physical hazards
what is the temperature danger zone
41°f-135°f
linked to ready-to-eat food and shellfish from contaminated water; found in feces of humans
hepatitas A
ground beef (raw and uncooked), contaminated produce
E.coli
this food born illness requires a host top live and reproduce
parasites
cleaning agents, pest control substances, pesticides.
chemical hazards
some bacteria needs ______ to grow while others don't.
oxygen
found in the feces of humans
shigella spp
read-to-eat food, shellfish from contaminated water
norovirus/hepatitis A
what are carried by humans and animals that require a host to grow
virus
milk, wheat, peanuts, shellfish, soy, and eggs.
allegens
bacteria grown best in food that contains little or no____
acid
transferred to food via infected food handlers touching food or equipment
norovirus
poultry, eggs, meat, milk and dairy products, producs
food, acidity, time, tempature, oxygen,, and miosture
fat tom
fire, electrical issues, slipping, food poisoning.
safety hazard
bacteria grows well in food with high levels of _______
moisture
carried naturally in farm animals ad linked with poultry, eggs, meat, dairy products, and produce
nontyphoidal salmonella
food that is easily contaminated by hands, such as salads containing TCS foods
Shigella spp
who inspects meat, poultry, and eggs
usda