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foodborne illness
a disease transmitted to people by food
contamination
the presence of unsafe substances or levels of dangerous micro-organisms in food
sanitation
the creation and practice of clean and healthy food-handling habits
biological hazard
harmful organisms that cause foodborne illness
potentially hazardous or TCS (time & temperature controlled) food
milk and milk products, meat: beef, pork, lamb, eggs, raw sprouts, seeds, shellfish and crustacea, heat-treated plant food (cooked rice, beans, and ve...
spore
a thick-walled, "supersurvival unit" produced by a bacterium to survive conditions that might otherwise kill the bacterium
infection
illness resulting from ingestion of live bacteria
intoxication
illness resulting from the ingestion of toxins left behind by bacteria
toxin mediated infection
illness resulting from the ingestion of bacteria that then produce harmful toxins while in the human digestive tract
temperature danger zone (TDZ)
zone from (41F° to 135F°) in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth
virus
a very small pathogenic organism that invades another cell and causes it to reproduce
yeast
a microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas
mold
a large family of single-cell fungi
parasite
an organism that lives in and feeds on the body of another live creature
chemical hazard
any chemical that contaminates food
cross contact
when an allergen is transferred from its food of origin to a food that does not contain the allergen
