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Sanitation Review

Food Sanitation Review

QuestionAnswer
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)
Created by: kbernales