Foodborne Illness
Biological contamination occurs from these.
What is microorganisms?
Food, acidity, temperature, time, oxygen, moisture has an acronym known as this.
What is FAT TOM?
Shigella, Salmonella, Nontyphoidal Salmonella, E.coli, Hepatitis A, Norovirus
What are the Big Six foodborne illnesses?
Microorganisms that cause illness are known as these.
What are pathogens?
Bacteria grows best in food that contains little or none of this.
What is acid?
Regular and correct handwashing, preventing sick employees from working, and avoiding bare-hand contact with ready to eat foods.
What are the best ways to prevent the spread of viruses in foodservice operations?
viruses, bacteria, parasites, and fungi
What are the four types of pathogens?
This scale ranges from 0 (highly acidic) - 14.0 (highly alkaline).
What is the pH scale?
Some viruses such as Hepatitis A
What are viruses that are not destroyed by normal cooking temperatures?
Food handlers who do not wash their hands after using the restroom may contaminate food by this process.
What is the Fecal-Oral Route?
Bacteria grows rapidly between 41° and 135°. This range of temperatures is known as what zone?
What is the temperature danger zone?
Pathogens that only sometimes make people sick are known as this.
What are fungi?
diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice are symptoms of this.
What is foodborne illness?
Bacteria can grow without this in cooked rice, untreated garlic and oil mixtures, and baked potatoes.
What is oxygen?
This process cannot make everything safe to eat. Many people believe if you perform this process long enough, you will destroy all pathogens.
What is cooking?