ServSafe Parts 1-3

Foodborne Illness

Foodborne Illness

A disease transmitted to people by food.

Foodborne Illness Outbreak

A situation where two or more people have the same symptoms after eating the same food, requiring investigation by a regulatory authority.

Pathogens

Illness-causing microorganisms.

Challenges to Food Safety

Factors such as time, language, culture, literacy and education, pathogens, unapproved suppliers, high-risk customers, staff turnover, and costs.

TCS Food

Food that requires time and temperature control to limit pathogen growth.

Cross Contamination

The transfer of pathogens from one surface or food to another.

Allergic Reaction

The immune system mistakenly considers an allergen harmful and attacks the food protein.

The Big 9 Food Allergies

Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree Nuts, Sesame.

Biological Contaminants

Pathogens such as bacteria, viruses, parasites, and fungi that can cause foodborne illnesses.

FAT TOM

Acronym for the six conditions needed for bacteria to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Serious Pathogens

The 'Big 6' pathogens that are particularly harmful: Salmonella Typhi, Shigella spp., Non-typical Salmonella, E. coli, Hepatitis A, and Norovirus.

Physical Contamination

Contamination of food by foreign objects such as hair, glass, or metal shavings.

Chemical Contamination

Contamination by food service chemicals that can occur if they are improperly stored or used.

Time-Temperature Abuse

When food stays too long at temperatures that promote pathogen growth, making it unsafe to consume.

Ready-to-Eat Food

Food that can be eaten without further preparation, washing, or cooking.

Parasites

Organisms that cannot grow in food and require a living host.

Biological Toxins

Naturally occurring toxins that can cause foodborne illness, often found in seafood or wild mushrooms.

Deliberate Contamination

Intentional harm to food safety by individuals such as terrorists or disgruntled employees.

Contaminated Equipment

Tools and surfaces that have not been properly cleaned or sanitized, posing a risk to food safety.

High-risk Customers

Groups more likely to suffer from foodborne illnesses, including preschool children, the elderly, and people with compromised immune systems.

Personal Hygiene Practices

Steps food handlers must take, such as washing hands and avoiding contact with food when sick, to prevent contamination.

Food Allergen

A protein in food that can cause an allergic reaction in some people.

Spores

Forms that certain bacteria can take on to survive when lacking nutrients.

Sanitizers

Chemicals used to reduce pathogens on surfaces; must be used properly to prevent contamination.