Chapter 1-Food Safety

2. Illness that results from eating contaminated foods.
3. Usage of heat or chemicals to reduce the number of pathogens on a surface to a safe level.
5. Foods that won't make you sick or hurt you when you eat them.
9. Multi-celled organism that are far larger than either bacteria or viruses.
10. Living organisms found in or on foods that can make us sick.
11. Foods that need time and temperature control for safety.
13. Invades living cells.
15. Involves activities, standards, and procedures necessary to keep foods from becoming contaminated.
16. Often referred to as an ice wand.

1. Foreign objects, usually large enough to see or feel while eating.
4. Single celled organisms that can live in food or water and on our skin or clothing.
6. Mold and yeast are an example of this type of biological hazard.
7. Foods that must be properly wrapped and kept cold until service.
8. Refers to the availability of the sufficient foods on a regular basis to maintain health.
12. Cleaning compounds, bug sprays, fertilizer or food additives.
14. Rotating the inventory where the older food is placed in front.