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Glossary of SerSafe Essentials

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Foodborne illness
Disease carried or tranmitted to people by food
Foodborne-illness outbreak
Incident in which 2 or more people experience the same illness after eating the same food.
FDA Food Code
Science based reference for retail food establishments on how to prevent foodborne illnesses
Contamination
Presence of harmful sunstances in food
Time-temperture abuse
Food that has been allowed to remain too long at tempertures favorable to the growth of foodborne microoganisms.
Potentially hazardous food
Food in which microorganisms can grow very fast.
Cross-contamination
Food in which miroorganisms are transfered from one surface to another
Personal Hygiene
Sanitary health habits that include keeping the body, hair, and teeth clean, wearing clean gloves, and washing hands regularly.
People at high risk for foodborne illness
Young Kids, Pregnant women, Elderly people, People taking medication, sick people
Hazards to food safety
Biological, Chemical, Physical
Potentially Hazardous foods
milk, milk products, Beef, lamb, chicken, pork, fish, shell eggs, shellfish, cooked rice, beans, tofu, soy-products, sprouts sliced melons
Micoorganism
Bacteria, virues, parasites, fungi
pathogens
disease causing micoorganisms
Bacteria
Sigle cells microorganisms
Virus
smallest microbial food contaminant, need living host, improper personal hygene
Parasite
lives in a host organism to live. Cows, chickens, pigs, fish
Fungi
mold, yeast, mushrooms
pH
measure food acidity or alkalinity, 7.0 is alkaline, below 7.0 acidic
Spores
different form of bacteria
FAT TOM
Food, Acidity, Temperture, Time, Oxygen, Mositure
Temperture Danger Zone
b/t 41*F and 135*F (5*C-57*C
Water activity
Amount of moisture available in food for microorganisms to grow Bad= .85 or above
Mold
fungus that causes food spoilage.
Salmonellosis
raw chicken, and chick salad, raw meat, fish, milk and dairy, slice toms, and melons, uncooked custards
Listeriosis
unpasteruized milk, soft cheeses, chick and meats, fish, shellfish, prepared and chilled ready-to-serve foods.
Salmonellosis symptoms
Nausea, vomiting, stomach cramps, headache, fever, diarrhea
Listeriosis symptoms
Fever and diarrhea
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