A disease that is carried or transmitted to people by food is a cross-contamination

Potentially hazardous foods are generally dry, low in protein, and highly acidic

Food has been time-temperature abused any time it has been allowed to remain for too long at temperatures favorable to the growth of microorganisms

Improperly washed hands can cause a foodborne illness

Hands and fingernails should be washed and cleaned throughly before handling food, between each task, and before using food food-preparation equipment

Practicing good personal hygiene is one of the key practices for ensuring food safety

Dry is a common characteristic of potentially hazardous foods

People who live with chronic illnesses have a higher risk of contracting a foodborne illness because their internal disease-fighting systems are likely to be weaker than normal

Bacteria will not grow at refrigeration

Temperature Danger Zone: The temperature range between 41°F and 140°F (5° and 60°C) within which most bacteria grow and reproduce

Microorganisms can be arranged into three groups

Temperature Danger Zone: The temperature range between 41°F and 140°F (5° and 60°C) within which most bacteria grow and reproduce

Pathogens can be seen, smelled, or tasted

Major foodborne illnesses caused by bacteria

Basic characteristic of virus: they can't be transmitted from person to person, from people to food, and from people to food-contact sufaces.

The conditions that favor the growth of most foodborne microorganisms (include viruses) can be remembered by the acronym FATTOM

Bacteria need the following to grow: Food, Acidity, Time, Temperature, Moisture

Bacteria can double their population every ten minutes

The conditions that favor the growth of most foodborne microorganisms (include viruses) can be remembered by the acronym FATTOM

If contaminated food remains in the temperature danger zone for four hours or more, pathogenic microorganisms can't grow to level high enough to make someone ill

Most foodborne microorganisms grow well in moist foods

Most microorganisms that cause foodborne illness can grow with (aerobic) or without (anaerobic) the presence of oxygen

The amount of moisture in a food is called its water activity

Since spores are so difficult to destroy, it is not important to properly cook, cool, and reheat foods

Under favorable conditions, bacteria can't reproduce very rapidly

Highly acidic foods such as tomato sauce provide a perfect environment for bacteria to grow in.

Microorganisms typically grow in foods that are highly acidic or highly alkaline

Foods with a pH higher than 7.0 do not typically support the growth of foodborne microorganisms

FAT-TOM: Food, Acidity, Time, Temperature, Oxygen, Moisture

Mold and Yeast: types of fungus that causes food spoilage

Lag phase: bacteria reproduce by splitting in two. Those that are in the process of reproduction are called vegetative microorganisms

Log phase is the adjustment period for bacteria when it is first introduced to a food

Stationary phase: bacteria can continue to grow until nutrients and moisture become scarce, or conditions become unfavorable, at which point they begin to die.

Death Phase: when the number of bacteria dying exceeds the number that are growing, the population declines.

Food can't become contaminated by a variety of chemical substances normally found in establishment including toxic metals, pesticides, and chemicals

Food can't become contaminated by a variety of chemical substances normally found in establishment including toxic metals, pesticides, and chemicals

Chemicals such as cleaning products, polishes, lubricants, and sanitizers can contaminate food if they are improperly used or stored

Pesticides are often used in kitchens and in food-preparation and storage areas to control pests such as rodents and insects

A type of contaminant that results from the accidental introduction of foreign objects into foods is physical contaminants.

Some people are allergic to common food additives and preservatives such as sulfites, nitrites, and monosodium glutamate (MSG)

Sulfites are used to preserve the freshness and/or color of certain foods such as dried and preserved fruits and vegetables

MSG can't cause flushing, dizziness, headache, a dry burning throat, and nausea

Over-browning or burning meats containing preservative can't create a cancer-causing substance

GRAS: Generally Regarded As Safe

Use only food-grade utensils and equipment to prepare and store food.

Cleaning products, polishes, lubricants, and sanitizers should be used as directed.

Don't use caution when using the chemicals during operating hours and store them improperly.

If used, pesticides should be applied by a trained professional.

Inspect the foods you receive and take steps to ensure that food will not become physically contaminated during its flow through your operation.