Unit 6 Foodborne Illness, Contaminants and Allergens

This food can be stored on shelves at room temperature for long periods of time because it is not high-hazard. Most of this type of food is dry.

• shelf-stable food

• ready-to-eat food

What kind of contaminant are: cleaners, sanitizers, greases, oils, pesticides?

• chemical

• biological

• physical

What are the four types of pathogens?

• Viruses, bacteria, parasites, and fungi

• cleaners, sanitizers, greases, oils

• glass, dirt, sugar, grass

an incident in which two or more people get the same illness (the same symptoms) after eating the same food and it is verified by a laboratory test

• foodborne illness outbreak

• state and local authorities

• illness spreading

Single-celled living organism that can spoil food.

Live in and on our bodies

Not tasted or smelled

Grows in rapid numbers

• bacteria

• virus

• germies

• cooties

allowing food to remain too long at a temperature favorable to the growth of foodborne pathogens

• time and temperature abuse

• wrong temperature assault

removing surface dirt and debris

• sanitizing

• cleaning

United States Department of Agriculture regulates and inspects meat, poultry and eggs. Regulates food that crosses state boundaries or involves multiple states.

• USDA

• FDA

• USDL

• ASDU

reducing pathogens on a surface to a safe level

• sanitizing

• cleaning

a disease carried or transmitted to people by food

• foodborne illness

• airborne illness

• waterborne illness