27 terms

Chapter 17

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Foodborne Illness
A disease that is transmitted by food.
Highly Susceptible Population
Persons who are more likely to experience foodborne disease because they are immunocompromised (already ill), preschool age children, or older adults
Foodborne Illness Outbreak
Occurs when two or more case of a similar illness results from eating a common food
Contamination
The presence of biological, physical, or chemical substances that could cause harm
Hazards
Biological, chemical, or physical property that may cause an unacceptable consumer health risk. Hazards must be controlled.
Biological Hazards
A living organism such as bacteria, virus, parasite, fungi that can cause harm to humans
Aerobic
Requires oxygen to survive; many microorganisms are aerobic
Anaerobic
Can grow without the presence of oxygen
Facultative
Can grow with OR without the presence of oxygen
Foodborne Infection
When pathogens enter the body in an active state and continue to grow (e.g. Salmonella)
Foodborne Intoxication
An illness that occurs from the toxin or poison left from bacteria that are no longer alive (e.g. Clostridium botulinum)
Toxin-Mediated Infection
When live bacteria enter the body and produce a dangerous toxin (e.g. E. Coli bacteria)
Virus
Source of foodborne illness that does not grow in food but is transmitted from people, animals, or fish/shellfish
Parasite
A small organism that lives within another living organism such as Trichinella that lives in pork or wild game
Fungi
Molds or yeast that can cause an illness or produce toxins that cause the illness
Physical Hazards
Foreign materials that enter food accidentally
Flaw of Food
Movement of food through a foodservice facility including purchasing, receiving, storage, preparation, transport, holding, service, cooling, and reheating
Cross-Contamination
The transfer of pathogens form any item or human to food
Endpoint Temperature
The temperature a food reaches at the end of cooking
HACCP
Hazard Analysis Critical Control Point
Control Point
Point in the flow of food where a hazard can be controlled, a step can be taken to minimize the risk of foodborne illness
Critical Control Point (CCP)
Step in the flow of food which, if not controlled, could lead to an unacceptable health risk for consumers of the food
Critical Limits
Specified limits or characteristics of a physical, chemical, or biological nature that help you measure whether you have adequately controlled a hazard at a CCP
Monitoring
Checking that a processing or handling procedure does not exceed the established critical limit at each critical control point. It involves systematic observation, measurement, and/or recording. More than one observation may be necessary at a particular critical control point. The monitoring procedures chosen must enable action to be taken to correct an out-of-control situation or to bring the product back into acceptable limits
Corrective Action (HACCP)
The procedure to follow when monitoring shows that a critical limit has not been met
Dry Lab
Recording temperatures without actually taking them
Verification
The use of equipment to determine that the HACCP system is in place and achieving the desired objectives