1.02 Key Terms

1. symptoms have cleared so food handler is approved to work
4. Foodborne illness caused by bacteria found in raw or undercooked ground beef.
9. is the presence of substances in food that can be harmful to humans
12. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
14. heat or chemical that destroys pathogenic microorganisms to safe levels
15. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen
16. Foodborne illness caused by bacteria found in undercooked poultry, meats and eggs
17. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
19. anything that could cause harm to consumers. There are three general categories: physical, chemical, and biological

2. symptoms or diagnosis dictate that food handler can’t work in food establishment
3. symptoms dictate that food handler can’t work with or around food
5. Foodborne illness caused bacteria found in undercooked meats,unpasteurized dairy and untreated water.
6. is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
7. a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash
8. the range that is above 41°F and below 135°F where bacteria grows the fastest time.
10. period of time sanitizer must be in contact with a surface to work properly
11. any surface touched by clean or dirty hands
13. reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
18. microorganisms that cause disease