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Foodborne Illness Ans- A disease carried or transmitted to people by food Foodborne Illness Outbreak Ans- When two or more people experience the same illness after eating the same food High Risk Populations Ans- Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety Ans- TCS 41-135 Ans- Danger Zone TCS Foods Ans- Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos Biological, physical, chemical Ans- 3 types of contamination Biological contaminants Ans- Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants Ans- Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants Ans- Foreign objects Top reasons for outbreak Ans- 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene TTC, cross contamination, poor personal hygiene Ans- 3 ways food becomes contaminated Time- temperature abuse Ans- TCS foods are left in the danger zone for more than 4 hours Cross contamination Ans- Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene Ans- Food handlers cause foodborne illness Foodborne infections Ans- When a person eats food containing pathogens Foodborne intoxications Ans- Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria Ans- Found everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture Ans- FATTOM Viruses Ans- Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins Ans- Scombroid and Ciguatera are Approved supplier Ans- All produce should be purchased from an
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