Chapter 2 Section 1 Introduction To Food Safety

FAT TOM

The conditions that foodborne pathogens need to grow in food.

Bacteria

Single-cell organisms that can proliferate, some of which are pathogenic.

Foodborne Illness

A disease transmitted to a person by food.

Fungi

Microorganisms that grow by spore, like yeast, mold or mushrooms.

Pathogens

Disease-causing microorganisms.

Hazard

Something potentially dangerous or harmful.

Yeast

A type of fungus that can be beneficial or damaging to food, depending upon the type of yeast.

Mold

A type of fungus that can be beneficial or harmful.

TCS

Acronym for Time and Temperature Control for Safety, a designation of foods that are vulnerable for pathogen growth.

Inspection

An overseeing agency's representative visits and examines a food service operation for safety, cleanliness, and proper food handling practices to ensure the safety of the customer and employees.

Ready-to-eat food

Foods that may be eaten and enjoyed without additional preparation.

High-risk populations

Groups of people who are especially vulnerable to foodborne illness. Usually included are infants, very young children, pregnant women, the elderly, and those with compromised immune systems from cancer, HIV/AIDS, chemotherapy, or transplant surgery.

Microorganisms

Living species that can be seen only through a microscope.

Parasites

Organisms that live off of a living host's metabolism, contributing nothing and often robbing the host of health and well-being.

Viruses

Pathogenic organisms that are smaller than a single cell, and can survive in foods even under refrigeration.

Immune system

The human body's defense system to prevent and fight disease.

Contamination

The introduction of a harmful entity to a food item, beverage, or water.

Host

The organism that unwittingly provides home and food to a parasite, often at the expense of its health.

Cross-contact

To introduce an allergen to a food via equipment that was previously used with a food item containing an allergen.

Foodborne-illness outbreak

When two or more people get the same illness after eating the same food.