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Servsafe 1 - 3

Implement food safety SOP's

foodborne illness a illness carried or transmitted to people by food
foodborne-illness outbreak an incident in which two or more people experience the same illness symptoms after eating the same food
contamination the presence of harmful substances in food
time-temperature abuse when food has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms
cross-contamination occurs when microorganisms are transferred from one food or surface to another
TCS food food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins
ready-to-eat food food that can be eaten without further preparation, washing or cooking
high-risk populations people susceptible to foodborne illness due to the effects of age or health on their immune systems
immune system the body's defense system against illness
microorganisms small living organisms that can be seen only through a microscope
pathogens microorganisms that can cause illness
toxins poisons produced by pathogens, plants or animals
bacteria single-celled, living microorganisms that can spoil food and cause foodborne illness
FAT TOM acronym for the conditions needed for foodborne bacteria to grow
temperature danger zone the temperature range between 41 F and 135 F, within which most foodborne microorganisms rapidly grow
water activity the amount of moisture available in food for microorganisms to grow
spore form that some bacteria can take to protect themselves when nutrients are not available
virus smallest of the microbial food contaminants and rely on a living host to reproduce.
parasites organism that needs to live in a host organism to survive. can be found in water and inside many animals (cows, chickens, pigs and fish)
fungi pathogens that mostly cause food to spoil
mold type of fungus that cause food to spoil and sometimes cause illness
yeast type of fungus that causes food spoilage. can smell or taste of alcohol.
food defense program developed and implemented by an operation to prevent deliberate contamination of food
food allergen a naturally-occuring protein in food or in an ingredient that some people are sensitive to
cross-contact the transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
Created by: bakechef