NC Foods 1: 2.02 Understand Food Safety & Sanitation 2024 Graded A+

NC Foods 1: 2.02 Understand Food Safety & Sanitation 2024 Graded A+ Foodborne illness A disease transmitted by food Salmonella Caused by bacteria found in improperly cooked poultry and eggs, fresh produce and low water activity foods like spices and peanut butter. E-coli Caused by bateria found in raw or undercooked ground beef. Hepatitis A Caused by a virus found in contaminated shellfish, unpasteurized dairy, and food contaminated by a carrier of the illness. Bacillus Cereus Bacteria commonly associated with time/temperature abused rice and vegetables. Staphylococcus Aureus Bacteria commonly spread by food service employees who do not practice good personal hygiene. Cross Contamination The transfer of a bacteria or virus from one food or surface to another Temperature Danger Zone 41F-135F: temperature in which bacteria grows most rapidly Norovirus Most common cause of foodborne illness in the US. Food Safety The safeguarding or protection of food from anything the could harm a person's health. Flow of Food The path that food follows from delivery to service and consumption. Use by Date The last date recommended for the use of the product, as determined by the manufacturer. Sell by Date Tells the store how long they can safely display and sell a product. Approved Supplier A company that is trustworthy and complies with all local and state laws & regulations. FIFO Acronym for "first in, first out" RTE Acronym for "ready to eat" food, such as cookies or chips TCS Acronym for food that requires "time & temperature control for safety". Commercially Processed A food that has been processed & packaged by a commercial food manufacturer. Time/Temperature Abuse Allowing a food to remain within the TDZ for an extended period of time, or failing to cook food to the proper cooking temperature. Exclude A food service employee is not permitted