Module 1 Vocab- Foods 2

 

Food Establishment

• an operation that stores, prepares, packages, serves, sells food directly to the consumer, or otherwise provides food for human consumption.

• two or more cases of a similar illness that result from eating a common food

• an instance of a person becoming ill from food; suspected or confirmed

• management’s responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code.

Person in Charge (PIC)

• management’s responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code.

• the individual present at a food establishment who is responsible for the operation at the time of an inspection. A certified PIC should be present during all hours of operation.

• illness caused by consumption of contaminated food

• an operation that stores, prepares, packages, serves, sells food directly to the consumer, or otherwise provides food for human consumption.

Reasonable Care

• illness caused by consumption of contaminated food

• an operation that stores, prepares, packages, serves, sells food directly to the consumer, or otherwise provides food for human consumption.

• the individual present at a food establishment who is responsible for the operation at the time of an inspection. A certified PIC should be present during all hours of operation.

• management’s responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code.

Food

• an instance of a person becoming ill from food; suspected or confirmed

• anything edible that people usually consume including water and ice

• illness caused by consumption of contaminated food

• two or more cases of a similar illness that result from eating a common food

Foodborne illness/disease

• illness caused by consumption of contaminated food

• an instance of a person becoming ill from food; suspected or confirmed

• management’s responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code.

• two or more cases of a similar illness that result from eating a common food

Case

• illness caused by consumption of contaminated food

• the individual present at a food establishment who is responsible for the operation at the time of an inspection. A certified PIC should be present during all hours of operation.

• anything edible that people usually consume including water and ice.

• 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

• management’s responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code.illness caused by consumption of contaminated food

• illness caused by consumption of contaminated food

• an operation that stores, prepares, packages, serves, sells food directly to the consumer, or otherwise provides food for human consumption.

Hazard

• management's responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code.

• anything that could cause harm to consumes. There are three general categories: physical, chemical, and biological

• microorganisms that cause disease

• hands, utensils or items that can carry hazards into a food and cause contamination

Vehicle of contamination

• hands, utensils or items that can carry hazards into a food and cause contamination.

• two or more cases of a similar illness that result from eating a common food

• an operation that stores, prepares, packages, serves, sells food directly to the consumer, or otherwise provides food for human consumption.

• presence of a hazard in food or on food contact surface that may cause illness or injury

Contamination

• illness caused by consumption of contaminated food

• management’s responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code.

• anything that could cause harm to consumers.  There are three general categories: physical, chemical, and biological.

• presence of a hazard in food or on food contact surface that may cause illness or injury