Food Safety

2. The presence of harmful substances in the food
4. Food in which microorganisms can grow rapidly.
6. temperature range (41⁰F -140⁰F) food borne bacteria grow and reproduce
7. the overall quality of food fit for consumption.
8. type of illness caused by toxins.
11. branch of biology that deals with microorganisms and their effect on other microorganisms.
12. Occurs when microorganisms are transferred from one surface or food to another
13. the absence of visible soil or dirt and is not necessarily sanitized.
14. An incident in which two or more people experience the same illness after eating the same food.

1. microbial infection resulting from ingestion of contaminated foods.
3. an organism of microscopic or submicroscopic size.
5. Illness A disease carried or transmitted to people by food.
6. Food that has been exposed to temperature favorable to the growth of foodborne microorganisms.
7. health of being clean and conducive to health.
9. Sanitary health habits that include keeping the body, hair, teeth, clothes and washing hands regularly.
10. original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.