Sanitation Review

3. Hazard Analysis Critical Control Point
6. Food,Acidity,Time/Temperature, Oxygen, Moisture
8. Should be kept at 41 degrees or lower
11. Fungi and mold are examples of this kinds of hazard
13. High risk population
14. United States Department of Agriculture
15. Top food allergy
17. Food that already contains- enough bacteria, fungi, viruses, or parasites that can make you sick
19. Bacteria that is spread by eating contaminated foods such as poultry and eggs
20. Organisms found in air, soil, plants, water, and some food that can cause illness but most commonly are responsible for spoiling food; mold and yeast are 2 examples of fungi
21. Should be worn to prevent our bare hands from meeting ready-to-eat foods

1. Toxins such as metals and cleaning compounds found in food and water
2. Foods that require time/temperature control for safety (ie. Sliced melons, cooked rice)
4. Common symptom associated with Hepatitis A
5. The removal of visible soil and food residue on a surface.
7. Center for Disease Control/Prevention
9. Minimum Internal Cooking Temperature of 145 degrees
10. Should be kept at 135 degrees or higher
12. Applying chemicals/heat to a clean surface to kill microorganisms
15. Needs a host to survive
16. Minimum Internal Cooking Temperature of 155 degrees
18. Range of temperatures where bacteria multiplies rapidly, and food begins to spoil