| A | B |
|---|
| the presence of harmful substances in your food | contamination |
| list the 3 categories of contaminants | biological, chemical, physical |
| 5 ways food becomes unsafe | 1) failing to cook food correctly 2) holding at incorrect temps 3) cross contamination 4) poor personal hygiene 5) purchasing food from unsafe sources |
| when food has stayed too long at temps that promote growth of pathogens | time and temperature abuse |
| pathogens transferred from one surface or food to another | cross-contamination |
| TCS food | food requiring time and temp control for safety |
| 13 TCS foods | 1) Milk & dairy 2) shell eggs 3) meat 4) poultry 5) fish 6) shellfish & crustaceans 7) baked potatoes 8) heat-treated plant food such as rice, beans, veggies 9) tofu or soy protein 10) sprouts and sprout seeds 11) sliced melons, cut tomatoes & leafy greens 12) untreated garlic-in-oil mixtures 13) ready to cook foods |
| 3 populations at high risk for foodborne illness | 1) preschool-age children 2) elderly 3) compromised immune systems |
| SOPs | standard operating procedure |
| FDA | food and drug administration |
| food safety standards | make sure food safety standards are posted so everyone can see them |
