Foodborne Illness - illness caused by biological, chemical, or physical hazards., Sanitized - Free of live microorganisms, Microorganism - A microscopic living organism, Bacteria - One celled microorganism. Some cause disease, some do not., Pathogen - Microorganisms that cause disease, Parasite - An organism that grows, feeds & is sheltered on or in another organism but contributes nothing to its survival., Cross contaminate - Transfer of harmful microorganisms from one food to another by means of dirty hands, utensils or from raw food to cooked food., Pasteurized - Heating a beverage or food(milk) to a specific temperature for a given time to kill microorganisms that cause food spoilage or disease, TCS Foods - foods that need time/temperature control for safety, Temperature Danger Zone (TDZ) - the temperature range in which pathogens will multiply most rapidly to reach unsafe levels, causing TCS food to become deadly; between 41 and 135 degrees Fahrenheit, FATTOM - Food, acidity, temp, time, oxygen, moisture,
0%
Food Safety Vocabulary
Share
by
U23777439
Vocational / Technical
Culinary Arts
Science
Edit Content
Embed
More
Leaderboard
Show more
Show less
This leaderboard is currently private. Click
Share
to make it public.
This leaderboard has been disabled by the resource owner.
This leaderboard is disabled as your options are different to the resource owner.
Revert Options
Match up
is an open-ended template. It does not generate scores for a leaderboard.
Log in required
Visual style
Fonts
Subscription required
Options
Switch template
Show all
More formats will appear as you play the activity.
Open results
Copy link
QR code
Delete
Continue editing:
?
