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,

Food Safety Vocabulary

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