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