Safe Plates Vocabulary

5. two or more cases of a similar illness that result from eating a common food
6. Illness caused by consumption of contaminated food
10. time period of time sanitizer must be in contact with a surface to work
12. The protection of food from anything that could harm someone's health
16. transfer of harmful substances from one food item to another
18. The range between 41F and 135F where bacteria grows the fastest
19. temperature in the last place of the food to be heated
20. presence of substances that can be harmful to humans
21. When food is left in the temperature danger zone for an extended period of time

1. heat or chemical that destroys pathogenic organisms to safe levels
2. symptoms dictate that the food handler cannot work in food establishment
3. a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
4. surface of equipment or utensil with which food normally comes into contact
7. Anything that can cause harm to consumers
8. Anything edible that people usually consume, including water and ice
9. Microorganisms that cause disease
11. foods that can be consumed without preparation or treatment, such as washing or cooking
13. reduces the number of disease-causing microorganisms to acceptable levels
14. symptoms dictate that the food handler can't work with or around food
15. An instance of a person becoming ill from food; suspected or confirmed
17. removal of dirt or food residue