Introduction to Food Safety

Foodborne illness

A disease transmitted to people by food.

Foodborne illness outbreak

When two or more people get the same illness after eating the same food items.

FAT TOM

Food, Acidity, Temperature, Time, Oxygen, Moisture.

High-risk population

Certain groups of people who have a higher risk of getting a foodborne illness than others.

Immune system

The body’s system of defense against disease.

Hazard

Something with the potential to cause harm.

Contamination

Means that harmful things are present in food, making it unsafe to eat.

Pathogens

Microorganisms that cause disease.

Microorganisms

Small, living organisms that can be seen only through a microscope.

Viruses

The leading cause of foodborne illness. Viruses can survive refrigerator and freezer temperatures.

Bacteria

A common type of microorganism; several species of bacteria are pathogens that can cause infectious diseases.

TCS food

Good that needs time and temperature control to limit pathogen growth.

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

Organisms that get nourishment and protection from another living organism.

Fungi

Organisms found in air, soil, plants, water, and some food that can cause illness.

Mold

Tiny plants that grow under almost any condition but grow especially well in acidic food with moisture, such as jams, jellies and cured meats such as bacon.

Yeast

Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime, and bubbles.

Food allergy

The body’s negative reaction to a food protein.

Food allergens

The naturally occurring proteins that cause allergic reactions.

Cross-contact

When a food item containing an allergen comes in contact with another food item and their proteins mix.

Inspection

A formal review or examination conducted to see whether an operation is following food safety laws.

48 million

The approximate number of cases of foodborne illness annually according to the CDC.

Physical, biological, and chemical

The 3 types of hazards that can be found in food.

20 minutes

How quickly bacteria can double if FAT TOM conditions are right.

Protozoa, roundworms, and tapeworms

The most common foodborne parasites in the US.

The big “8” food allergens

Shellfish, eggs, fish, milk, peanuts, soy, tree nuts, and wheat.

90%

The big “8” allergens account for the percentage of all food allergies in the US.

Elderly People

Higher risk to foodborne illness due to their immune systems being weakened with age.

pH

The measure of acidity/alkalinity

Salmonella

Bacteria that causes food poisoning.