foodborne illness - illness carried or transmitted to people by food
foodborne illness outbreak - incident in which two or more people experience the same illness after
eating the same food
issues with compromised immune systems - why are people susceptible to foodborne illnesses?
4 types of bacteria - pathogenic
benign
helpful
undesirable / spoilage
3 types of potential hazards - biological
chemical
physical
biological hazard - organic materials or living organisms such as bacteria, molds, viruses, and parasites
chemical hazard - substances that can harm living systems--cleaners, sanitizers, polishes, toxic metals
physical hazard - foreign objects that accidentally get into food and cause harm if ingested; some
naturally occurring objects (bones / metal grating from can)
top 3 factors associated with FBIs - time-temp abuse
cross contamination
poor personal hygiene
, cross-contamination - the transfer of bacteria, microorganisms, or food allergens from one food or
surface to another
FAT-TOM - food
acidity
time
temperature
oxygen
moisture
food (FAT-TOM) - high protein, high carbohydrate
acidity (FAT-TOM) - 4.6 - 7.5, goal is to be more acidic or more alkaline
time (FAT-TOM) - No more than 4 hours in TDZ
TDZ - temperature danger zone: 41 - 135
2-stage cooling method - 1) bring from 135 to 70 within 2 hours
2) bring from 70 - 41 within 4 hours
temperature (FAT-TOM) - keep either colder or hotter than TDZ
oxygen (FAT-TOM) - aerobic
anaerobic
facultative
moisture (FAT-TOM) - water activity level scale 0 - 1, most bacteria grows from .85 - 1
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