Foodborne Illnesses

4. Person, animal, or plant on which another organism lives and from which it takes nourishment.
8. Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment.
11. Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures.
12. Surface that comes into direct contact with food, such as a cutting board.
13. Device for accurately measuring the internal temperature of food, the air temperature inside a freezer or cooler, or the temperature of equipment. Bimetallic stemmed thermometers, thermocouples, and thermistors are common types of thermometers used in the restaurant and foodservice industry.
15. Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
17. Prohibiting food handlers from working with or around food, food equipment, and utensils.
18. Process of illustrating a skill or task in front of another person or a group.
19. Acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, moisture.

1. The amount of sanitizer to water measured in parts per million (ppm). The concentration of sanitizer affects the effectiveness of the sanitizer solution.
2. chemical, substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment, which have contaminated food.
3. Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass, as well as naturally-occurring objects, such as bones in fillets.
5. Process of reducing the number of microorganisms on a clean surface to safe levels.
6. Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet.
7. Cleaner designed to penetrate and soften dirt to help remove it from a surface.
9. The temperature range between 41˚F and 135˚F (5˚C to 57˚C), within which most foodborne microorganisms rapidly grow.
10. The body’s defense system against illness. People with compromised immune systems are more susceptible to foodborne illness.
12. A naturally-occurring protein in food or in an ingredient that some people are sensitive to. If enough of an allergen is eaten, an allergic reaction can occur.
14. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.
16. The body’s negative reaction to a particular food protein.