2.02 foods vocabulary

1. instance of a person becoming ill from food
2. the range that is above 41°F and below 135°F where bacteria grows the fastest
3. symptoms or diagnosis dictate that food handler can’t work in food establishment
5. processed food that has undergone temperature treatments, processing and packaging by a government-inspected facility
14. symptoms dictate that food handler can’t work with or around food
15. a surface of equipment or a utensil with which food normally comes into contact or from which food may drain
18. anything that could cause harm to consumers
19. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen
20. reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
21. period of time sanitizer must be in contact with a surface to work properly

1. temperature in the last place of the food to be heated
4. inability to digest chemicals in food that leads to uncomfortable symptoms
6. heat or chemical that destroys pathogenic microorganisms to safe levels
7. microorganisms that cause disease
8. when food is left in the temperature danger zone for an extended period of time
9. any surface touched by clean or dirty hands
10. foods that can be consumed without preparation or treatment
11. is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
12. a food that requires strict control of time and temperature to limit bacterial growth
13. symptoms have cleared so food handler is approved to work
16. an abnormal immune response to proteins in food
17. is the presence of substances in food that can be harmful to humans