Foodborne Illness
Foodborne Illness
What are the three main types of food contamination?
Chemical, physical, and biological
What does FAT TOM help you remember?
Conditions that help bacteria grow.
Time/Temperature Control for Safety.
Why should raw meat be kept away from ready-to-eat food?
To prevent cross-contamination.
Young children, elderly people, or people with compromised immune systems.
Cleaning supplies getting into food would be what type of contamination?
Chemical contamination.
Can viruses grow on food?
No (They need a cell as as a host)
What is the temperature danger zone?
41°F–135°F.
What tool should be used to check the internal temperature of food?
A food thermometer.
Name one way a foodborne illness can hurt a restaurant.
Loss of customers, bad publicity, lawsuits, loss of reputation
A piece of glass in food is what type of contamination?
Physical contamination.
What do the two Ts in FAT TOM stand for?
Time and Temperature
What temperatures should hot foods be held at?
135°F or higher.
Where should a thermometer be placed in meat?
In the thickest part, usually the center.
What must happen to confirm a foodborne illness outbreak?
confirmed by laboratory analysis.
A microorganism that causes illness.
A pathogen
Name one virus that is typically associated with a foodborne illness?
Norovirus, Hepatitus A,
What temperature should cold food be held at?
41°F or lower.
What should be to a meat thermometer after use?
Wash it
What can happen to a business's insurance premiums after a foodborne illness outbreak?
They can increase.
What is the best way to prevent Chemical contamination?
Store chemicals away from food and equipment.
Name one bacteria that grows on food
Salmonella, E. cole, Listeria
To what temperature should poultry be cooked?
165°F for 15 seconds
What does FIFO stand for?
First-in, first-out.