Chapters 3-4
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Created by:
coolidgetl on September 15, 2011
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10 terms
Terms | Definitions |
|---|---|
 Biological Contaminants | viruses, bacteria, parasites, fungi: the leading causes of foodborne illness |
| Chemical Contaminants | chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals, that leach from cookware and equipment that have contaminated food |
| Physical Contaminants | foreign object that is accidentally introduced into food, or a naturally occuring object, such as a bone in a filter, that poses a ohysical hazard. common physical contaminants include metal shavings from cans, staples from cartons, glass from broken light bulbs,blades from plastic or rubber scrapes, fingernails, hair, bandages,dirt and bones. |
| Food Allergy | an abnormal response to a food that is triggered by the immune system |
| Toxic-metal Poisoning | occurs when acidic foods are prepared with utensils or stored in containers made of toxic metals such as copper brass or galvanized zinc |
| Food Defense | A program developed and implemented by an operation to prevent deliberate contamintaion of its food |
| Cross-contact | allergens are transferred from food containing an allergen to the food served to the customer |
| Carriers | a human reservoir. the person carries and spreads the disease with out necessarily having symptoms |
| Finger cot | Protective covering used to cover a properly bandaged cut or wound on the finger. |
| Hair restraint | Device used to keep foodhandlers' hair away from food and to keep them from touching it. |
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