1.02 Key Terms

3. microorganisms that cause disease
5. Foodborne illness caused by bacteria found in raw or undercooked ground beef.
6. a surface of equipment or a utensil with which food normally comes into
8. heat or chemical that destroys pathogenic microorganisms to safe levels
9. period of time sanitizer must be in contact with a surface to work properly
13. a food that requires strict control of time and temperature to
15. public health levels
16. or from which food may drain, drip or splash
17. symptoms dictate that food handler can’t work with or around food
18. any surface touched by clean or dirty hands
19. when an allergen is unintentionally transferred from a food containing an allergen to
20. reduces the number of disease-causing microorganisms on equipment and utensils to
21. Foodborne illness caused by bacteria found in undercooked poultry, meats and eggs
22. symptoms or diagnosis dictate that food handler can’t work in food
23. the range that is above 41°F and below 135°F where bacteria grows the fastest time.

1. is the transfer of a harmful substance from one food item to another, usually
2. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
4. raw to cooked or ready-to-eat food
7. Foodborne illness caused bacteria found in undercooked meats, unpasteurized dairy and untreated water.
10. symptoms have cleared so food handler is approved to work
11. bacterial growth and/or toxin formation
12. is the presence of substances in food that can be harmful to humans
14. anything that could cause harm to consumers. There are three general categories: physical, chemical, and biological