Food Safety

4. Some bacteria need oxygen to live and reproduce, while others do not. R.O.P., M.A.P. and Sous Vide foods have little oxgen in them
7. Spreading more dirt and pathogens on a surface as opposed to wash, rinse, then sanitizing a surface
13. Occurs when microorganisms are transferred from one food or surface to another

1. Range where pathogens grow well in food (between 41F and 135 F deg)
2. When you become ill from eating food(s); experience symptoms like diarrhea or vomiting, headache and fever.
3. The amount of acid or alkalinity in a food measured in "pH' with bacteria growing in a pH range of slightly acidic to just above neutral = 4.6 to 7.5 pH. The majority of our foods fall into this range
5. Presence of harmful substances in food or water that could cause illness, harm, and even death
6. A time of four (4) hours is enough time for uncontrolled growth of pathogens in a food to make us ill; allowing reproduction to multiply every 20 minutes.
8. Protein rich, carbohydrates, heat treated plant foods, produce; foods that allow easy and quick bacterial growth. T.C.S. foods
9. Water activity the amount of moisture available in food for pathogen growth. Measured in "Aw" of .85 or think of 85%
10. Acronom for the 6 growth factors for bacterial growth; which include Food, Acidity, Temperature - Time, Oxygen, Moisture
11. microorganisms that cause illness, disease causing bacteia
12. poisons produced by pathogens, plants or animals; some can be naturally occurring, others not destroyed by cooking.