Food born ilness
Caused by consuming contaminated foods or beverages.
physcial hazard
factor or circumstance that can cause harm with contact
Biological hazard
substances that pose a threat to the health of living organisms, primarily that of humans
chemical hazard
substances that may cause an explosion or fire
pathogen
organism that causes disease
Bacteria
single-celled organisms that lack a nucleus; prokaryotes
Virus
A tiny, nonliving particle that invades and then reproduces inside a living cell.
parasite
An organism that feeds on a living host
Fungi
A kingdom made up of nongreen, eukaryotic organisms that have no means of movement, reproduce by using spores, and get food by breaking down substances in their surroundings and absorbing the nutrients
Ready to eat
Foods which can be consumed with no more cooking
pest management
a process involving restricting access of pests, disposing of waste properly and using pesticides to eliminate pests
potentially hazardous foods
foods that offer a friendly environment for disease producing organisms
prehisable goods
Food that spoils fast
Tempeture Danger Zone
between 41-145 degrees
HACCP
Hazard Analysis Critical Control Point
Critical Control Point
A step in the flow of food where contamination can be prevented or eliminated.
Sanitizing
A chemical process for reducing the number of disease-causing germs on cleaned surfaces to a safe level.
sanitizing solution
a solution made by mixing water and a chemical sanitizer
cross-contamination
the spreading of pathogens from one food to another
direct contamination
the contamination of raw foods in their natural setting or habitat
Flow of Food
The path that food takes in an operation. It begins when you buy the food and ends when you serve it.
dry goods
foods such as flour, tea, sugar, rice, or pasta
Holding
the court's decision
one-stage cooling method
safely cooling foods to below 41F within four hours to avoid food borne illness.
Two-stage cooling method
Safely cooling foods to 70 F within two hours and to below 41 F within four hours, for a total cooling time of six hours to avoid foodborne illness.
time-temperature abuse
when food has stayed too long at temperatures that are good for the growth of pathogens