Unit 1 Vocab

6. The temperature danger zone is a range between 41 F and 135 F and (5 C and 57 C). Bacteria grows well on these temperature range.
10. Food that can be eaten without further preparation,washing, or cooking.
11. process that removes food and other surfaces
12. The microorganisms that cause illness, from your body to food.
13. Harmful things are present in food, making it Unsafe to eat.
17. Body’s negative reaction to a food protein
19. The prevention of illnesses through cleanliness
20. Proteins in food that causes allergic reactions
21. process that Reduces pathogens on a surface to safe levels.
22. Microscopic organisms that can infect humans, plants, and animals Bacteria

1. A common type of microorganism that can sometimes cause infectious diseases
2. a formal review or examination conducted to see if an operation is following food safety laws
3. Small, living organisms that can only be seen by a microscope
4. an acid cleaner that is used on hard-to-remove substances, such as mineral deposits and dirt, that other cleaners are unable to remove.
5. The temperature deep inside the thickest part of the food.
7. Food that is most vulnerable to pathogen growth.
8. The spread of harmful bacteria from one food to another.
9. something with the potential to cause harm.
14. Cleaners that are either general purpose or heavy duty; general-purpose detergents remove fresh dirt and can be used on almost anything, whereas heavy-duty detergents remove wax dried-on dirt, and baked on grease.
15. Thoroughly washing your body,face,and hands
16. is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
18. Food, Acidity, Temperature, Time, Oxygen, Moisture.