SerSafe Essentials
Terms
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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
- WHO LOVES YOU!!!
- MOM