CSH 2100 Study Guide - Final Guide: Quaternary Ammonium Cation, Veal, Chlorine
2 Oct 2016
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Document Summary
2 or more people have the same symptoms, state and local investigation, confirmed by lab analysis, costs billions of dollars. Food becomes unsafe when: purchasing food from unsafe sources 2) failing to cook food correctly, holding food at wrong temps 4) using contaminated equipment, practicing poor personal hygiene these are the managers" responsibilities active managerial control. Time-temp abuse food stays at temps that are good for pathogen growth for too long. Cross contamination pathogens carried from one food to another. Tcs food requiring time and temp control for safety. High risk populations elderly, young children; cancer, aids/hiv victims, transplant recipients. Symptoms of foodborne outbreak diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice. Salmonella typhi humans only, rte food, beverages. Nontyphoidal salmonella animals, poultry and eggs, meat, milk and dairy. Shigella foods easily contaminated by hands, food in contact with contaminated water. Shiga eschericha coli aka e. coli in cattle intestine, ground beef.
