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Foodborne Illness - A disease carried or transmitted to people by food Foodborne Illness Outbreak - When two or more people experience the same illness after eating the same food High Risk Popul ... ations - Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - TCS 41-135 - Danger Zone TCS Foods - 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 - 3 types of contamination Biological contaminants - Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants - Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - Foreign objects Top reasons for outbreak - 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 - 3 ways food becomes contaminated Time- temperature abuse - TCS foods are left in the danger zone for more than 4 hours Cross contamination - Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene - Food handlers cause foodborne illness Foodborne infections - When a person eats food containing pathogens [Show More]
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