incident in which two or more people experience the same illness after eating the same food
Warranty of Sale
rules stating how food must be handled in an establishment
reasonable care defense
defense against a food related lawsuit stating that an establishment did everything reasonably expected to ensure that the food served was safe
HACCP Principle 1
Conduct a hazard analysis
HACCP Principle 2
determine critical control points
HACCP Principle 3
Establich critical limits
HACCP Principle 4
establish monitoring procedures
HACCP Principle 5
Identify corrective actions
HACCP Principle 6
Verify that the system works
HACCP Principle 7
establish procedures for record keeping and documentation
Flow of Food
Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving
high risk populations
People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems
body's defense against illness. ppl with compromised immune systems are more susceptible to foodborne illness
presence of harmful substances in food.
food safety hazards
biological, physical, chemical
time temperature abuse
any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms
occurs when microorganisms are transferred from one food or surface to another
food contact surfaces
surface that comes into direct contact with food, such as a cutting board
visibly free of soils
reduced amount of microorganisms to safe level
small, living organisms that can be seen only with iad of microscope.
waste of microorganism
4 types of microorganisms/pathogens
bacteria, viruses, parasites, fungi
single celled living microorganism that can spoil food and cause foodborne illness. can quickly multiply to dangerous levels when food is improperly cooked, held, or reheated. some form spores that can survive freezing and very high temps.
lag, log, stationary, death. splits in two.
food, acid, temp, time, oxygen, moisture
41F to 135F
pH (7.5 to 4.6)
neutral to slightly acidic pH that foodborne microorganisms grow well in
amount of moisture available in food for microorganisms to grow. measured in a scale from 0.0 to 1.0, with water having a water activity of 1.0. TCS food has water act. val. of .85 or higher.
caused by salmonella commonly linked to poultry, eggs, dairy, produce
an acute infection of the intestine by Shigella bacteria
found in salad containing TCS food, deli meat. symptoms include nausea, vomiting and retching, abdominal cramps
found in soil, where it forms spores that allow it to survive. carried in intestines. does not grow at fridge temps
found in soil, water, and plants. grows in cool, moist climates. uncommon in healthy people.
spore-forming bacteria found in soil. produces two diff. toxins when allowed to grow to high levels.
forms spores that are commonly found in water and soil. can contaminate any food. dont grow well in acidic food or fridge temps
A gastrointestinal condition characterized by diarrhea, abdominal cramps, and fever, caused by eating raw meat or unpasteurized milk contaminated with Campylobacter jejuni, a bacterium that infects poultry, cattle, and sheep.
Hemorrhagic Colitis (E Coli
found in the intestines of cattle or person's feces
Vibrio parahaemolyticus, Vulnificus
found in waters where shellfish are harvested.
feces of contaminated ppl; ready to eat foods and shellfish;
ready to eat foods and water. -vomiting, diarrhea, nausea, abdominal cramps
parasitic nematode occurring in the intestines of pigs and rats and human beings and producing larvae that form cysts in skeletal muscles