Vocab

4. Foodborne illness caused by bacteria found in undercooked meats, unpasteurized dairy and untreated water.
7. is the presence of substances in food that can be harmful to humans
8. anything that could cause harm to consumers. There are three general categories: physical, chemical, and biological
9. symptoms dictate that food handler can’t work with or around food
12. heat or chemical that destroys pathogenic microorganisms to safe levels
13. Foodborne illness caused by bacteria found in undercooked poultry, meats, and eggs.
16. microorganisms that cause disease
18. symptoms have cleared so the food handler is approved to work
19. period of time sanitizer must be in contact with a surface to work properly
20. public health levels
21. bacterial growth and/or toxin formation
23. when an allergen is unintentionally transferred from a food containing an allergen to

1. any surface touched by clean or dirty hands
2. raw to cooked or ready-to-eat food
3. a surface of equipment or a utensil with which food normally comes into
5. a food that requires strict control of time and temperature to
6. or from which food may drain, drip or splash
10. Foodborne illness caused by bacteria found in raw or undercooked ground beef.
11. reduces the number of disease-causing microorganisms on equipment and utensils to
14. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature Temperature-Danger-Zone the range that is above 41°F and below 135°F where bacteria grows the fastest
15. is the transfer of a harmful substance from one food item to another, usually
17. that does not contain the allergen
22. food handler symptoms or diagnosis dictate that food handler can’t work in food establishment