Foodborne illness - A disease transmitted to people by food., Foodborne-illness outbreak - When two or more people get the same illness after eating the same food, an investigation is conducted by state and local regulatory authorities, and the outbreak is confirmed by laboratory analysis., High-risk populations - Certain groups of people that have a higher risk of getting a foodborne illness than others, such as elderly people, preschool-age children, and people with compromised immune systems., Immune system - The body's defense against illness., Hazard - Something with the potential to cause harm., Contamination - Means that harmful things are present in food, making it unsafe to eat, Pathogens - Microorganisms that cause illness., Microorganisms - Small, living organisms that can be seen only through a microscope; most living things, including humans, carry microorganisms on, or in, their bodies., Viruses - The leading cause of foodborne illness, Bacteria - A common type of microorganism; several species of bacteria are pathogens that can cause infectious diseases. Examples of foodborne bacteria include Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E.coli (STEC)., FAT TOM - An easy way to remember the six conditions that bacteria need to grow: food, acidity, temperature, time, oxygen, and moisture., TCS food - Food that needs time and temperature control for safety because it is most vulnerable to pathogen growth; these types of food have the FAT TOM conditions needed for bacterial growth and are also commonly involved in foodborne-illness outbreaks, Temperature danger zone - The temperature range between 41°F and 135°F (5°C and 57°C), in which bacteria grow well; you can control the growth of most bacteria by keeping food out of the temperature danger zone., Ready-to-eat food - Food that can be eaten without further preparation, washing, or cooking; some examples include washed fruit and vegetables (both whole and cut), deli meat, bakery items, sugar, spices, seasonings, and cooked food., Parasites - Organisms that get nourishment and protection from another living organism that can also be in food, Fungi - Organisms found in air, soil, plants, water, and some food that can cause illness but most commonly are responsible for spoiling food; mold and yeast are two examples of fungi., Mold - tiny plants that grow under almost any condition but grow especially well in acidic food with little moisture, such as jams, jellies, and cured, salty meats such as bacon whitch also causes food spoilage, Yeast - Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime, and bubbles; like molds, yeasts grow well in acidic food with little moisture, such as jellies, jams, syrup, honey, and fruit or fruit juice., Food allergy - The body's negative reaction to a food protein., Food allergens - The naturally occurring proteins that cause allergic reactions., Cross-contact - When a food item containing an allergen comes in contact with another food item and their proteins mix; refers specifically to food allergens, Inspection - A formal review or examination conducted to see if an operation is following food safety laws.,

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