Food Safety

6. inability to digest chemicals in food that leads to uncomfortable symptoms
7. heat or chemical that destroys pathogenic microorganisms to safe levels
8. anything that could cause harm to consumers. There are three general categories: physical, chemical and biological
11. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
13. food,acidity,temperature,time,oxygen,mositure
16. is the presence of substances in food that can be harmful to humans
17. removal of dirt or food residue
23. a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility
24. two or more cases of a similar illness that result from eating a common food
25. symptoms dictate that food handler can’t work with or around food
26. period of time sanitizer must be in contact with a surface to work properly
27. the range that is above 41°F and below 135°F where bacteria grows the fastest

1. symptoms or diagnosis dictate that food handler can’t work in food establishment
2. when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen
3. temperature in the last place of the food to be heated
4. reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
5. anything edible that people usually consume including water and ice
9. any surface touched by clean or dirty hands
10. 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 surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash
14. an abnormal immune response to proteins in food
15. symptoms have cleared so food handler is approved to work
18. microorganisms that cause disease
19. foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten
20. illness caused by consumption of contaminated food
21. when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
22. an instance of a person becoming ill from food; suspected or confirmed