Food Safety- Intro to Culinary


Terms in this set (...)

Foodborne Illness
Bacteria, Parasites or Viruses passed through foods and drinks to people.
The unintended presence of harmful substances or microorganisms in food.
A microscopic life form that cannot be seen: bacteria, viruses, protozoa, fungi, yeasts, and parasites.
A poison that is produced by microorganisms, carried by fish, or released from plants. Example: Botulism
The act of maintaining a clean condition in a food- handling situation in order to prevent disease and other potentially harmful contaminants.
Cross- Contamination
The transfer of bacteria from foods, hands, utensils, or food preparation surfaces to a food. (using the same cutting board for raw meat and vegetables)
Food Sources: Raw or undercooked eggs, raw meat, poultry, seafood, raw milk, dairy products, and produce.
Incubation: 12-72 hrs. after eating contaminated food.
Symptoms: Diarrhea, fever, and abdominal cramps.
Duration: 4-7 days
E. Coli
Food Sources: Meat, especially undercooked or raw hamburger, uncooked produce, raw milk, and contaminated water.
Incubation: 3-4 days after eating contaminated food.
Symptoms: Severe abdominal cramps, bloody diarrhea, and nausea.
Duration: 5-10 days
Food Sources: Canned foods and tightly wrapped foods.
Incubation: 12-72 hours after eating.
Symptoms: Dry mouth, double vision, nausea, and vomiting.
Duration: 1 week to full year
Food Sources: Raw milk, untreated water, and raw or undercooked meat, poultry, or shellfish
Incubation: 2 to 5 days after eating food.
Symptoms: Diarrhea (can be bloody), abdominal cramps, fever, muscle pain, headache, and nausea.
Duration 2-10 days
Food Sources: Refrigerated, ready to eat foods like deli- meats, soft cheese, etc.
Incubation: 3-70 days after eating
Symptoms: Fever, stiff neck, confusion, weakness, vomiting, sometimes preceded by diarrhea
Duration: varies from days to weeks
Staphylococcal Poisoning
Food Sources: Dairy products, salads, pastries, high- protein foods, raw meat and poultry, and humans (skin, infected cuts, pimples, noses and throats)
Incubation: 30 min.- 6 hours after eating
Symptoms: Nausea, abdominal cramps, vomiting, and diarrhea.
Duration: 24- 48 hours.
Perfringens Poisoning
Food Sources: Beef, poultry, and gravies
Incubation: 8-16 hours after eating
Symptoms: Abdominal pain, diarrhea, and sometimes nausea and vomiting.
Duration: May only last a day, but can be more for those with a weakened immune system.
Norwalk Virus
Food Sources: foods contaminated with vomit or feces from an infected person.
Incubation: 12- 48 hours after eating
Symptoms: Diarrhea, vomiting, nausea,and stomach pain.
Duration: 1-3 days.
4 C's
Clean, Cook, (fight) Cross- Contamination, Chill
proper cooking temp. of 155 Degrees Fahrenheit
Ground meats and sea foods
proper cooking temp of 165 degrees Fahrenheit
Chicken, Stuffing, and Leftovers.
proper cooking temp. of 145 degrees Fahrenheit
Steaks or chops, seafoods, roasts, and eggs.
proper cooking temp of 135 degrees Fahrenheit
ready to eat foods, fruits, vegetables, grains, legumes, and holding hot foods.
Should be held at a temperature of 41 degrees Fahrenheit or below.
Cold Foods
Temperature Danger Zone
41 degrees Fahrenheit- 135 degre Fehrenheit
FAT TOM- best factors for bacterial growth
Food, Acidity, Temperature, Time, Oxygen, and Moisture.
Chilling Food Temperatures
135 degrees- 70 degrees in 2 hours
70 degrees to 41 degrees in 4 hours
6 hours total to get from 135 degrees to 41 degrees.
Thawing Food
You may do this by running water over the food in the sink, place the food in the refrigerator, or in microwave.
Never just put frozen foods on the counter and leave.