HTM 2700 Lecture Notes - Lecture 2: Foodborne Illness, Soy Protein, Garlic

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Carrier = someone who does not show any noticeable signs of being sick, but carries micro-organism that can be transferred to food or other people and cause a foodborne illness. Cross contamination (20%) = transfer of pathogenic microorganism from one food to another or from another object (most commonly hands) to food. Keep hot foods hot and cold foods cold: heat/reheat foods to temperatures of 60degree celsius (140 f) or higher, cool foods to temperature of 4 degree celsius (40 degree f) or below don"t know. Clean vs. sanitary: clean = free of visible soil and food waste, sanitary = free of harmful levels of contamination, sanitizing = used of heat or chemicals to destroy 99. 99% of pathogens on a food contact surfaces. Focuses on critical control points (ccps: = points, steps or procedures at which is something could go wrong, but control can be applied to eliminate, prevent or lessen a food safety hazard to acceptable levels.