Alisone's Culinary Vocab

2. A formal review or examination conducted to see if an operation is following food safety law.
7. Harmful things are present in food making it unsafe to eat.
11. Something with the potential to cause harm.
14. Food that can be eaten without further preparation.
15. Keeping food safe to eat by following proper food handling cooking practices.
17. Fungi is a Pathogen.
19. washing your body, face and hands.
21. Removes food and other dirt from a surface.
22. Temperature deep inside the thickest part of the food.
25. Leading cause of foodborne illness.
27. A substance such as chemical or organism that makes food unsafe to eat.
28. Cleaners with a scouring agent that helps scrub hard to remove dirt.

1. A living thing so small that it can only be seen through a microscope.
3. Reduces pathogens on a surface to safe levels.
4. The prevention of illness through cleanliness
5. An easy way to remember the six conditions that bacteria needs to grow.
6. The naturally occurring proteins that cause allergic reactions.
8. The body's negative reaction to a food protein.
9. The microorganisms that cause illnesses from your body to food. viruses
10. a food safety management system
12. Cleaners that are general purpose or heavy duty.
13. Illness caused by eating food that contains a contaminant.
15. When two or more people get the same illness from the same food.
16. The spread of harmful bacteria from one food to another.
18. The temperature range between 41 degrees and 135 degrees in which bacteria grows well.
20. Cleaners that dissolve greases and work well where grease has burned on.
23. Food that needs time and temperature control for safety
24. A common type of microorganism.
26. Acid cleaners used on mineral deposits and dirt that other cleaners cannot remove.