Chapter 2 vocab

Temperature Danger Zone

• 1-100

• 41-135

Something with the potential to cause harm. In the preparation of food, these are divided into three categories: biological, chemical, and physical.

• Pathogen

• Food Safety Hazzard

The body's negative reaction to a food protein such as dairy and tree-nuts.

• Food Allergy

• TCS food

A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture.

• TCS foods

• FATTOM

The transfer of allergens from food containing an allergen to the food served to a customer.

• Cross Contact

• Virus

When two or more people get the same illness after eating the same food items.

• Pathogens

• Foodborne illness outbreak

Food that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety.

• TCS foods

• Ready to eat foods

Certain groups of people who have a higher risk of getting a foodborne illness than others. These include the elderly and pregnant women.

• Hazzards

• High Risk populations

The microorganisms that cause illness.

• Pathogens

• Virus