Food vocab

4. heat or chemical that destroys pathogenic microorganisms to safe levels
10. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin information
11. period of time sanitizer must be in contact with a surface to work properly
14. period of time sanitizer must be in contact with a surface to work properly
15. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen
18. is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
19. symptoms or diagnosis dictate that food handler can’t work in food establishment
21. symptoms have cleared so food handler is approved to work
22. symptoms dictate that food handler can’t work with or around food

1. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
2. any surface touched by clean or dirty hands
3. temperature in the last place of the food to be heated
5. the range is above 41º and below 135º where bacteria grows the fastest
6. a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility
7. an instance of a person becoming ill from food; suspected or confirmed
8. is the presence of substances in food that can be harmful to humans
9. inability to digest chemicals in food that leads to uncomfortable symptoms
12. foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten
13. a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash
16. microorganisms that cause disease
17. anything that could cause harm to consumers. There are three general categories:physical, chemical, and biological
20. an abnormal immune response to proteins in food