2.02 vocab

3. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen
5. a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash
8. processed a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility
10. foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten
11. is the presence of substances in food that can be harmful to humans
12. an instance of a person becoming ill from food; suspected or confirmed
13. food handler symptoms or diagnosis dictate that food handler can’t work in food establishment
14. period of time sanitizer must be in contact with a surface to work properly
17. heat or chemical that destroys pathogenic microorganisms to safe levels
19. temperature in the last place of the food to be heated
20. the range that is above 41°F and below 135°F where bacteria grows the fastest
21. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature

1. any surface touched by clean or dirty hands
2. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
4. is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
6. symptoms have cleared so food handler is approved to work
7. intolerance inability to digest chemicals in food that leads to uncomfortable symptoms
9. symptoms dictate that food handler can’t work with or around food
15. microorganisms that cause disease
16. anything that could cause harm to consumers. There are three general categories: physical, chemical and biological
17. reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
18. allergy an abnormal immune response to proteins in food