Chapter 1, Keeping Food Safe Flashcards Preview

Brooke Baksa HM 111 Sanitation > Chapter 1, Keeping Food Safe > Flashcards

Flashcards in Chapter 1, Keeping Food Safe Deck (9)
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1
Q

Foodborne Illness

A

disease transmitted to people through food.

2
Q

Foodborne Illness Outbreak

A

2 or more people have the same symptoms after eating the same food. An investigation is invested and confirmed by laboratory.

3
Q

Contamination

A

Biological- viruses, parasites, fungi, and bacteria
Chemical- cleaners, sanitizers, and polishes
Physical- foreign objects

4
Q

Time-Temperature Abuse

A

When food has stayed too long at temperatures good for pathogen to grow.

5
Q

Cross-Contamination

A

Pathogens are transferred from one surface to another.

6
Q

TCS Food

A

Need Time and Temperature Control to limit pathogen growth.

7
Q

Ready-to-eat Food

A

food that can be eaten without further prep, washing or cooking

8
Q

High-Risk Population

A

Includes preschool age, elderly people, and people with a compromised immune system.

9
Q

Immune system

A

the bodies defense system against illness.