Food Safety Review

Flashcards covering critical terms and concepts related to food safety and prevention measures.

Foodborne illness

A disease transmitted to people through food.

Outbreak

An illness is considered an outbreak when two or more people have the same symptoms after eating the same food and the outbreak is confirmed by laboratory analysis.

TCS food

Time/temperature control for safety food that requires specific time and temperature to limit the growth of harmful microorganisms.

Biological contamination

Contaminants that include bacteria, viruses, parasites, and fungi.

Chemical contaminants

Substances that can contaminate food, including cleaners, sanitizers, and polishes.

Physical hazards

Foreign objects that can contaminate food, such as metal shavings, glass, and dirt.

Cross-contamination

When pathogens are transferred from one surface or food to another.

Time-temperature abuse

When food has stayed too long at temperatures that are good for pathogen growth.

Risk factors for foodborne illness

Factors that increase the chances of food becoming unsafe, including purchasing food from unsafe sources and failing to cook food adequately.

Ready-to-eat food

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