vocabulary

3. Level of acid in a food. An acidic substance has a pH below 7.0. Foodborne microorganisms typically do not grow in highly acidic food, while they grow best in food with a neutral to slightly acidic pH
7. Microorganisms, such as viruses, bacteria, parasites, and fungi, as well as toxins found in certain plants, mushrooms, and seafood, that have contaminated food.
8. Single-celled, living microorganisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is incorrectly cooked, held, or reheated. Some form spores that can survive freezing and very high temperatures

1. In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.
2. Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures.
4. People who carry pathogens and infect others, yet never get sick themselves.
5. Acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, moisture.
6. City, county, or state staff member who conducts foodservice inspections. Health inspectors are also known as sanitarians, health officials, and environmental health specialists. They are generally trained in food safety, sanitation, and public health principles.