Chapter One - Keeping Food Safe Flashcards
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.
Contamination
The presence of a harmful substance in food.
Time Temperature Abuse
Food or drink that has stayed too long at a temperature that is good for the growth of pathogens.
Cross Contamination
Pathogens transferred from one surface or food to another.
TCS Food
Food that requires TIME and TEMPERATURE CONTROL for safety. This includes food such as milk/dairy, baked potatoes, sliced fruit/veggies. , etc.
Ready to Eat Food
Food that can be eaten without further preperation.
High Risk Population
People (like young children, seniors, and people with medical problems such as HIV) with a higher risk of getting a foodborne illness than others.
Immune System
The body’s defense system against illness.
