answersLogoWhite

0

1. Clean - free of visible soil.

2. sanitize - reduce the number of microorganisms to a safe level using heat or chemicals.

3. Sterelize - to make free of microorganisms.

4. contamination - the presence of harmful substace in food.

5. spoilage - damge to the edible quality of a food.

6. food borne illness - illness transmitted to humans due to the ingestion of food that contatins harmful pathogens or their by products (toxins).

7. cross - contamination - the transfer of a hrmful substance from one food to another by direct or indirect contact.

8. food borne illness outbreaks (FBIO's) - defined as the laboratory confirmed incidence of clinical illness involving two or more people that ate a common food.

9. potentially hazardous foods (PHF's) - foods that allows the rapid growth of bacteria. There are several physical and environmental characteristics that will make a food potentially hazardous.

10. Temperature danger zone - temperature range where bacteria can grow and reproduce rapidly (between 41 and 135 degrees celcius)

User Avatar

Wiki User

14y ago

Still curious? Ask our experts.

Chat with our AI personalities

EzraEzra
Faith is not about having all the answers, but learning to ask the right questions.
Chat with Ezra
JudyJudy
Simplicity is my specialty.
Chat with Judy
ProfessorProfessor
I will give you the most educated answer.
Chat with Professor

Add your answer:

Earn +20 pts
Q: What are the ten common terms in food sanitation?
Write your answer...
Submit
Still have questions?
magnify glass
imp