NC Safe Plates - All Modules Latest Update Graded A+

NC Safe Plates - All Modules Latest Update Graded A+ Contamination Presence of any harmful or objectionable substance or object (a hazard) in food Cross-contamination Transfer of a hazard from one food item to another, usually from raw to cooked or ready-to-eat food. Food Anything edible people consume including water, beverages and ice Food establishment An operation that stores, prepares, packages, serves or sells food directly to the consumer or otherwise provides food for human consumption, such as a restaurant satellite or catered feeding location Food safety The safeguarding or protection of food from anything that could harm consumers' health Hazard Anything that could cause harm to consumers. There are three general categories. Bacteria Microscopic single celled living organisms Case An instance of a person becoming ill from food (can be suspected or confirmed) Foodborne disease outbreak Two or more cases of a similar illness as a result of eating a common food Foodborne illness/disease Illness caused by consumption of contaminated food Imminent health hazard Significant danger or risk to health from a product, practice, circumstance or event Microorganism or microbe Microscopic organism including bacteria, viruses, molds, yeast and some parasites Parasite An organism that lives in or on another organism (host) and benefits by deriving nutrients from the host Pathogen A disease-causing microorganism Potable water/ice Safe for humans to drink Vehicles of contamination Items that carry hazards (physical, chemical or biological) onto or into food Virus A small infectious agent that replicates only inside the living cells of other organisms Person in Charge The individual at a food establishment who is responsible for the operation at the time of an inspection. The PIC should be present during all hours of operation. Active Management Control Responsibility for developing and implementing food safety management systems to prevent, eliminate