TCS Foods:
Food requiring time and temperature control for safety.
What is TCS foods?
Food hazards such as hair, fingernails,bandages, dirt, metal shavings and glass.
What are Physical hazards?
A government agency who...
inspects all food except meat, poultry, and eggs.
Inspects food transported across state lines.
Writes the annual food code.
What is the FDA?
Harmful micro-organisms are called this.
What are Pathogens?
What is a disease transmitted to people by food?
What is a Foodborne illness?
milk, fish, cut tomatos, and poultry are what type of food.
What is TCS foods
What type of contaminant/hazard is the greatest threat to food safety?
What are biological hazards?
This government agency Regulates and inspects meat, poultry, and eggs.
What is the USDA (U.S department of agriculture)
This occurs when microorganisms/Pathogens are transferred from one food source or surface to another?
What is cross-contamination?
Food handlers can cause a foodborne illness if they fail to wash their hands, come to work sick or touch or scratch wounds and cuts.
What is poor personal hygiene?
What is allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms?
What is time-temp abuse?
What includes cleaners, sanitizers, polish, machine lubricants, and toxic metals that leak from cookware into food?
What are Chemical Hazards?
purchasing from unsafe sources can be avoided by this.
Purchasing from approved and reputable sources?
What is it called when 2 or more people have the same symptoms after eating the same food?
What is foodborne illness outbreak?
As a food handler,this is best way to avoid spreading Pathogens?
What is washing your hands?
What are ready-to-eat foods?
What is food that can be eaten without further preparation, cooking or washing?
who are considered high risk populations?
What are preschool kids, elderly people, people with compromised immune systems.
The role of the CDC and PHS agencies is this.
What is assist in FBI outbreak investigations?
41F to 135F is called this.
What is Temperature Danger Zone?
What should we make in lab next week?
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Explain why Foods such as Tomatoes, Onions, and Melons become TCS foods once they are cut or sliced.
What is when they are cut open ,oxygen is now available for Pathogen growth?
What are the 3 categories of food hazards?
What is biological, chemical, and physical hazards?
This government agency does local food serviceinspections, enforces code and investigates potential FBI outbreaks.
What are state and local regulatory authorities?
70F-125F is called this.
Rapid growth zone
or
Range bacteria grow the most rapidly