Foodborne Illnesses

a disease transmitted to people by food

Foodborne-illness outbreak

two or more people have the same symptoms after eating the same food

Contamination

presence of harmful substances in food

TCS Food

Food requiring Time and Temperature Control for Safety

Ready-to-Eat Food

food that can be eaten without further preparation, washing or cooking

Pathogens

microorganisms that can cause illness.

Fecal-oral route

Handler who didn’t wash hands after using the restroom and contaminates food

Onset time

how quickly foodborne-illness symptoms appear in a person

Bacteria

single-celled, living microorganisms that can spoil food and cause foodborne illness

FAT TOM

What bacteria needs to grow: Food, Acidity, Temperature, Time, Oxygen, Moisture

Temperature danger zone

Bacteria grows rapidly between 41-135 F, grows even more rapidly from 70-125 F

Spore

To keep from dying when they lack nutrients, bacteria can change into this form that resists heat and survive cooking temperatures

Virus

Smallest microbial food contaminants

Fungi

Pathogens that only sometimes make people sick, like mold and yeast

Food defense program

A program that addresses the points in an operation where food is a risk

Employees FIRST

F: follow company food defense plan and procedures I: inspect your work area and surrounding areas R: recognize anything out of the ordinary S: secure all ingredients, suppliers, and finished product T: tell management if you notice anything unusual or suspicious

Food allergen

protein in a food or ingredient to which some people are sensitive

Anaphylaxis

a severe, life-threatening allergic reaction that can lead to death

Cross-contact

Allergens are transferred from food or food-contact surfaces containing an allergen to the food served guest