Food Safety Training Flashcards

Foodborne Illness

A disease carried or transmitted to people by the food they have eaten.

Foodborne Illness Outbreak

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

High-Risk Populations for Foodborne Illness

Infants and preschool-age children, pregnant women, the elderly, transplant recipients, people with HIV/AIDS, and those with cancer or on chemotherapy.

TCS Food

Potentially hazardous food that needs time and temperature control for safety.

Common Factors Responsible for Foodborne Illness

Purchasing food from unsafe sources, holding food at improper temperatures, failing to cook food adequately, poor personal hygiene, and using contaminated equipment.

Time-Temperature Abuse

When food is allowed to remain too long at temperatures that support the growth of foodborne pathogens.

Pathogens

Microorganisms that can cause illness.

Cross-Contamination

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

Poor Personal Hygiene Practices

Practices such as not washing hands properly, touching sores or cuts without protection, and coming to work while sick that can contaminate food or food contact surfaces.