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
Certain groups of people who have a higher risk of getting a foodborne illness than others.
immune system
The body's defense against illness.
hazard
Something with the potential to cause harm
contamination
harmful things are present in food, making it unsafe to eat
pathogen
microorganisms that cause illness
microorganisms
small, living organisms that can be seen only through a microscope
Viruses
leading cause of foodborne illness
Bacteria
something that grows on food quickly in the right conditions, as they grow they create toxins that are harmful to us
FAT TOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
TCS food
Food that requires time and temperature control for safety.
Temperature Danger Zone (TDZ)
temperature between 41 degrees and 135 degrees where pathogens grow most rapidly
Ready-to-eat food
Food that can be eaten without further preparation, washing, or cooking.
Parasites
An organism that lives in or on another organism, deriving nourishment at the expense of its host, usually without killing it
Fungi
can sometimes cause illness but is mostly responsible for spoiling food
Mold
spoils food and sometimes produce toxins, they are visible to the human eye
yeast
spoils food quickly, kind of like mold and like to grow in acidic and moist areas
food allergy
The body's negative reaction to a food protein.
food allergens
proteins that cause allergic reactions
Cross-contact
when a food item that contains a allergens comes in contact with another food item and their proteins mix
inspection
a examination that is conducted to see if a operation is following food safety laws