Food borne illness
When one or more people get sick from eating the same food.
What is a food borne illness outbreak?
What is a hazard?
Tapeworms are an example of this biological pathogen.
What is a parasite?
Fish bones are an example of this kind of hazard.
What is a physical hazard?
This can show up as slime or an alcohol smell in foods like jelly.
What is yeast contamination?
Hot food needs to be held above what temperature?
135 F
Microorganisms that can cause illness.
What are pathogens?
What is acidity?
Storing cleaning supplies in the same area as food can result in this type of contamination.
What is chemical?
Give 4 examples of a TCS food.
Meat, poultry, eggs, dairy, cut vegetables, fish, cooked vegetables/grains, tofu, shellfish, sprouts.
This is the body's defense against illness.
What is the immune system?
Cold food needs to be kept below what temperature?
41 F
Mold and yeast are examples of this type of biological contamination.
What is fungi/fungus?
Bacteria grows best in food with this level of acidity.
What is low acidity?
Using a cutting board to cut raw meat, and then using it to cut ready-to-eat food is an example of what?
Cross contamination. Don't do it!
The CDC estimates 48 million cases of food borne illness each year. What does CDC stand for?
Viruses usually come from what source?
What is sick employees? Poor personal hygiene.
What is Noro virus or hepatitis A.
The temperature danger zone is this range.
What is 41-135F?
Food that doesn't require any additional cooking before being eaten. Must be handled with gloves or utensils to prevent bare hand contact.
What is ready-to-eat food?
These 3 groups of people are more susceptible to food borne illnesses.
What are elderly, young children, and people with compromised immune systems (HIV/aids)
What are the big 8 allergens.
Shellfish, eggs, fish, milk, peanuts, soy, tree nuts, wheat.
Salmonella and E. Coli are examples of what biological contamination.
What are bacteria?
The 4 types of biological hazards.
virus, bacteria, parasites, fungi
Food, acidity, time, temperature, oxygen, moisture. The conditions bacteria need to grow.