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ACF Terms UD might be on proficiency written tes ...
Game Code: 1578450
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foodborne illness
a disease transmitted to people by food
15
contamination
the presence of unsafe substances or levels of dangerous micro-organisms in food
15
sanitation
the creation and practice of clean and healthy food-handling habits
15
biological hazard
harmful organisms that cause foodborne illness
15
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...
15
spore
a thick-walled, "supersurvival unit" produced by a bacterium to survive conditions that might otherwise kill the bacterium
15
infection
illness resulting from ingestion of live bacteria
15
intoxication
illness resulting from the ingestion of toxins left behind by bacteria
15
toxin mediated infection
illness resulting from the ingestion of bacteria that then produce harmful toxins while in the human digestive tract
15
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
15
virus
a very small pathogenic organism that invades another cell and causes it to reproduce
15
yeast
a microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas
15
mold
a large family of single-cell fungi
15
parasite
an organism that lives in and feeds on the body of another live creature
15
chemical hazard
any chemical that contaminates food
15
cross contact
when an allergen is transferred from its food of origin to a food that does not contain the allergen
15
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