Introduction to Food Safety Questions and Answers 2023

Introduction to Food Safety Questions and Answers 2023 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 and an investigation is conducted and confirmed in a laboratory High Risk Populations Certain groups of people who have a higher risk of getting a foodborne illness than others. They include Elderly, very young (preschool age and younger) and compromised immune systems Immune System the body's system of defense against disease Hazard something that can cause harm or injury 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. Hepatitis A and Norovirus are examples of Virus Salmonella Typhi and Shigella are examples of Bacteria Bacteria A common microorganism; several species of bacteria are pathogens that can cause infectious diseases. FAT TOM (each letter) Food, Acidity, Temperature, Time, Oxygen, Moisture FAT TOM purpose An easy acronym to remember the 6 conditions that bacteria use to grow. TCS food Foods that needs time and temperature control to limit the growth of pathogens; Time and temperature Control for Safety TDZ temperature danger zone Temperature Danger Zone TDZ is the range between 41-135 degrees F, it is the temperature range in which bacteria grow well; you can control the growth of bacteria by keeping food out of the temperature danger zone. 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 known as a host, such as a person animal or plant. Protozoa, Tapeworms and roundworms are Parasites Fungi Organisms found in air,soil, plants, water and some food that can cause illness but most commonly are responsible for spoiling foods such as mold and yeast Mold Tiny plants that grow under almost any condition but grow especially well in acidic foods with little moisture such as jams, jellies and cured, salty meats such as bacon. If you can see with the human eye mold, it is a tangled mass of thousands of tiny mold plants. Mold can sometimes produce Toxins. Yeast Microorganisms 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.