Food borne illness - a disease that is transmitted to people through food, germs - The term "___________" refers to the microscopic bacteria, viruses, fungi, and protozoa that can cause disease.fungi. These pathogens can make food unsafe., pathogen - a bacterium, virus, or other microorganism that can cause disease., Chemical Hazard - When a chemical comes in contact with food or a food contact surface, Physical Hazard - Things that may cause danger in food that can do harm to the body like bones, fruit pits, metal shavings, dirt, glass, bandages, and jewelry, Poor personal hygiene - Transferring pathogens from your body to food, cross-contamination - the spreading of pathogens from one food or surface to another, time-temperature abuse - when food has stayed too long at temperatures that are good for the growth of pathogens, poor cleaning and sanitizing - Transferring of pathogens from incorrectly cleaned surfaces to food, Hand antiseptics - can NOT be used in place of hand washing and allow drying before touching food , Ready-to-eat food - Food that can be eaten without further preparation, washing, or cooking., symptoms of a food borne illness - vomiting, diarrhea, sore throat and fever, and jaundice (yellowing of skin and eyes), TCS Food - food requiring time and temperature control for safety, Temperature Danger Zone - 41-135 degrees. Pathogens grow well in this range, FIFO - First In, First Out. Rotation system that uses the oldest products first, Cross-Contact - when a food item containing an allergen comes in contact with another food item and their proteins mix, pests - a source of pathogens or physical contamination to food, sanitizing - reduces pathogens (germs) to a safe level,

ServSafe Vocabulary

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