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)
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