HTM 3090 Chapter Notes - Chapter 2: Vitreous Enamel, Ecliptica

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Foodborne illness: a disease that is carried or transmitted to people by food. Outbreak: an incident in which two or more people experience the same illness after eating the same food. Infants and young children, pregnant women, elderly people, people with weakened immune systems, people taking certain medications. Chemicals, foreign objects, bacteria, viruses, parasites are called hazards or contaminants. Biological contamination: living organisms that can multiply and grow (bacteria, viruses, fungi) Chemical contamination: toxic substances that may occur naturally (pesticides, food additives, cleaning supplies) Physical contamination: foreign matter (wood, dirt, insects, hair, fingernails, bones, scales, feathers) The unintended presence of harmful substances or microorganisms in food. Direct transmission: microorganisms transfer directly from the source to the food (touching, coughing, sneezing onto the food) Indirect transmission: occurs when microorganisms travel or hitchhike" from one surface to another (cross-contamination) Equipment or utensils that come into contact with food.