Food Sanitation Review
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| A thick-walled, “super survival unit.” | spore | ||||
| Bacteria that require oxygen. | aerobic bacteria | ||||
| Single-celled organisms that reproduce by dividing. | bacteria | ||||
| Describes the unwanted presence of harmful substances or levels of dangerous microorganisms in food. | contamination | ||||
| Illness resulting from ingesting live bacteria | infection | ||||
| The creation and practice of clean and healthy food-handling habits | sanitation | ||||
| An organism that is dangerous to humans | pathogen | ||||
| Any illness caused by eating food containing unwanted harmful substances or levels of dangerous microorganisms in food. | foodborne illness | ||||
| Bacteria that thrive without oxygen. | anaerobic bacteria | ||||
| Harmful organisms that cause foodborne illness. | biological hazard | ||||
| Bacteria able to grow with or without oxygen | facultative bacteria | ||||
| Any foods that require time and temperature control for safety. | potentially hazardous food | ||||
| Temperature at which bacteria reproduce rapidly. | temperature danger zone | ||||
| Microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas. | yeast | ||||
| The measure of the acidity or alkalinity of a substance | ph | ||||
| Solid materials that pose a danger to the consumer when present in food | physical hazard | ||||
| Amount of water available for microbial growth in a product | water activity | ||||
| Any chemical that contaminates food. | chemical hazard | ||||
| Condition that occurs when the body interprets a normally harmless protein as a dangerous substance | allergy | ||||
| An organism that lives in and feeds on the body of another creature | parasite | ||||
| Illness resulting from ingestion of bacteria that create or contain poisonous substances | intoxication | ||||
| Name for a large family of single-cell fungi. | mold | ||||
| A very small organism that invades another cell and causes that cell to reproduce the invading organism. | virus | ||||
| Documents that list important facts about a specific chemical including what to do in an emergency involving the chemical. | material safety data sheets (MSDS) | ||||
| Licensed professional who uses various chemicals, sprays, and traps to prevent or eliminate infestations. | Pest control operator (PCO) | ||||
| A step in food handling at which control can be applied to prevent or eliminate a food safety hazard. | critical control point (CCP) | ||||
| An environment free from pathogens | sanitary | ||||
| The visual appearance that nothing is soiled | clean | ||||
| Any surface that comes in contact with food. | food-contact surface | ||||
| Three adjacent sinks used to clean, rinse, and sanitize small equipment and utensils | three-compartment sink | ||||
| What occurs when harmful microorganisms are transferred from one product to another by physical contact. | cross-contamination | ||||
| A system that identifies and manages key steps in food handling where contamination is most likely to occur. | Hazard Analysis Critical Control Point (HACCP) |
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Created by:
kbernales
on 2010-08-30