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)
In fraction terms, a whole
ten
10/12 in lowest terms is 5/6
A span of ten thousand years is called a "myriad years." In more common terms, it can also be referred to as a "decamillennium." This term is often used in historical or geological contexts to describe significant time periods.
ten terms found within the healthcare organization
The greatest common factor of ten and twenty is ten.
It means 'ten'.
3
altitude
-8
what is the ten most common names in major league baseball
The base of common logarithms is ten.