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Food Safety

TermDefinition
Food safety The protection of food from anything that could harm someone’s health
Food anything edible that people usually consume including water and ice
Pathogen Microorganisms that cause disease
Hazard Anything that could cause harm to consumers. There are three general categories: physical, chemical and biological
Foodborne illness/disease Illness caused by consumption of contaminated food
Case An instance of a person becoming ill from food: suspected or confirmed
Foodborne disease outbreak Two or more cases of a similar illness that result from eating a common food
Cross-contamination The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects.
Food allergies An abnormal reaction by the immune system following consumption of a certain food.
Sanitizing Clean (something), especially with a chemical, in order to destroy bacteria
Food temperatures Cook all food to minimum internal temperatures as measured with a food thermometer before removing food from the heat source
Danger Zone The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies define this range between 41 – 135 degrees Fahrenheit.
Contamination Is the presence of substances in food that can be harmful to humans
Cross-contact When an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen.
Food intolerance Inability to digest chemicals in food that leads to uncomfortable symptoms
Created by: Tammy Nelson
Popular Family and Consumer sets

 

 



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