foodborne illness
a disease transmitted to people by food
foodborne illness outbreak
when two or more people have the same symptoms after eating the same food
high risk populations
Young children, the elderly, people with compromised immune systems
immune system
a complex response system that protects the body from bacteria, viruses, and other foreign substances
hazard
A danger or risk.
contaimination
the unwanted presence of harmful substances or microorganisms
Pathogens
Microbes that cause disease
microorganisms
a microscopic organism, especially a bacterium, virus, or fungus.
Viruses
tiny particles, smaller than bacteria and other pathogens, which must invade living cells in order to reproduce; when they invade, the cells are damaged or destroyed in the process releasing new particles to infect other cells
bacteria
single-celled organisms that lack a nucleus; prokaryotes
FAT TOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
TCS food
Food that requires time and temperature control for safety.
TDZ
temperature danger zone
Ready-to-eat food
food that requires no further preparation prior to eating
parasites
organisms that live on or in a host and cause it harm
mold
A type of fossil formed when a shell or other hard part of an organism dissolves, leaving an empty space in the shape of the part.
yeast
single-celled fungi that reproduce by budding
food allergy
an abnormal response to a food that is triggered by the immune system
Food allergins
An unpleasant or dangerous immune system reaction after a certain food is eaten.
Cross-contact
the transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
inspection
the act of examining or reviewing