Chapter 1

3. hazard analysis critical control point
6. invade living cells in a living host
7. means that a disease causing substance is introduced directly to a food
10. means that there are large numbers of a species that is harmful to human health
11. is a measurement of the amount of moisture available in food
12. food that has been in the danger zone longer than two hours
14. are specific points in the process of food handling where you can prevent, eliminate or reduce a hazard
19. cleaning compounds, bug sprays, food additives and fertilizers
22. HAZARDS, living organisms found in or on foods that make us sick
23. foods that must be properly wrapped and kept cool until they arrive at your restaurant
24. food should be cooled to below 41 degrees F within four hours

1. the route food takes from the time a kitchen receives it to the time it is served to the customer
2. examines the flow of food from the moment you receive it until you serve it
4. occurs when a food that is safe comes in contact with biological, physical, or chemical contaminants while it is being prepared, cooked, or served
5. when food is not at the right temperature or has been held in the danger zone for tool long, a foodservice establishment must do something about it
8. are single celled organisms that can live in food or water and also on our skin or clothing
9. an illness that results from eating contaminated foods
13. storing freshly delivered food behind food you already have on hand so the oldest food gets used first
15. pathogens can grow in this ideal temperature range
16. foreign objects, usually large enough to see or feel while you are eating
17. means that you have used either heat or chemicals to reduce the number of pathogens on a surface to a safe level
18. are multi-celled organisms that are far larger than either bacteria or viruses
20. are foods that won't make you sick or hurt you when you eat them.
21. disease causing organisms