foodborne illness - Answer- an illness caused by eating contaminated food or beverage
foodborne-illness outbreak - Answer- the occurence of 2 or more
... [Show More] cases of a similar illness resulting fron eating a common food
costs of a foodborne illness to an establishment - Answer- lose customers & sales, lose prestige & reputation, lawsuits resulting in legal fees, increased incurance premiums
populations at high risk for foodborne illness - Answer- elderly, infants/pre-school age children, pregnant women, people taking certain medications, perople who are seriously ill
biological, chemical, & physical - Answer- 3 categories of potential hazards to food saftey (alphabetical order)
biological - Answer- category of potential hazards to food safety (1 of the 3) that poses the greatest threat
cross-contamination; (poor) personal hygiene; time-temp. abuse - Answer- 3 common factors that are responsible for foodborne illness (cpt)
time-temp. abuse - Answer- any time food has been allowed to remian too long @ temps favorable to the growth of foodborne microorganisms
cross-contamination - Answer- occurs when microorganisms are transferred from one surface or food to another
flow of food - Answer- path food takes from purchasing to receiving all the way to serving
FDA Food code - Answer- service based reference for retail food establishments or how to prevent foodborne illness
contamination - Answer- prescence of harmful substances in food
pathogen - Answer- illness-causing microorganism
bacteria - Answer- single-celled living microorganisms that can spoil food & cause fooborne illnesses
virus - Answer- the smallest of the microbial food contaminants
parasite - Answer- microorganism that needs to live in a host organism to survive
fungi - Answer- range in size, from microscopic, single-celled organisms to very large, multicellular organisms
pH - Answer- measure of a food's acidity or alkality
mold - Answer- types of fungus that cause food spoilage
Food (Source) - Answer- F in FAT TOM
Acidity (Level/ (Slightly acidic) - Answer- A in FAT TOM
FAT TOM - Answer- conditions favorable for bacteria to grow & reproduce
(Room) Temperature - Answer- first T in FAT TOM
(Adequate) Time - Answer- second T in FAT TOM
Oxygen - Answer- O in FAT TOM
Moisture - Answer- M in FAT TOM
temp. danger zone - Answer- the temp. range b/t 41 and 135 degrees F within which foodborne microorganisms grow
yeast - Answer- type of fungus that causes food spoilage
foodborne infection - Answer- result of a person eating food containing PATHOGENS, which then grow in the intestines and cause illness
foodborne intoxication - Answer- result of a person eating food containing TOXINS that cause an illness (eating posion food)
foodborne toxin-mediated infection - Answer- result of a person eating food contaminated w/ bacteria that grows in body from toxins
TCS foods - Answer- foods that need time & temp. control for safety
pathogens - Answer- the largest threat to food safety comes from microorganisms:
(the leading cause of foodborne illness)
e. coli - Answer- caused by bacteria that lives in the intestines of cattle (ground beef)
hepatitis A - Answer- shellfish & salads are possible sources for:
Vibrio spp. - Answer- oysters are commonly associated w/ an outbreak of
pathogens - Answer- cannot be seen, smelled, or tasted in food
41 and 135 degrees F - Answer- temperature range for the temp. danger zone (range in which most foodborne microorganisms grow well)
infections - Answer- of the 3 foodborne illnesses (infections, intoxications, toxin-mediated infections), which one do symptoms not appear immediately
intoxications - Answer- of the 3 foodborne illnesses (infections, intoxications, toxin-mediated infections), which one do symptoms appear within a few hours
soil - Answer- spores are commonly found in:
(& can contaminate food grown there) [Show Less]