FD SC 3060 Chapter Notes - Chapter 29-30: National Restaurant Association, Food Safety, Dialysis
5 Feb 2018
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Which pathogen causes most cases of foodborne disease in the. Access to nutritionally adequate and safe food is a basic human right and the underpinning of a secure, stable society. Food safety must be given higher priority by governments, industry, and consumers. An illness caused by eating contaminated foods or beverages. The occurrence of two or more cases of a similar illness resulting from eating a common food. People more likely than others in the general population to get foodborne disease. More than 250 different types of foodborne illness have been identified. Most illnesses caused by microorganisms: viruses bacteria parasites. Other sources of illness include: biological hazards chemical hazards physical hazards. The national restaurant association estimates an outbreak can cost a business about ,000. These are called potentially hazardous foods (phf) or time-temperature control for safety (tcs) foods. A phf/tcs food: is typically low acid, moist, and contains protein. requires temperature control to prevent the growth of bacteria.
