Vocab I
Vocab II
Vocab III
Vocab IV
Vocab V
100

A foodborne illness that occurs when microbes release digestive enzymes that damage body tissues and cause illness

Food infection

100

An animal or plant from which a parasite receives nutrients.

Host

100

A microscopic disease-causing agent made up a genetic material surrouned by a protein coating.

Virus

100

discarded food which cannot be used in any stage of food production, processing, retailing or consumption

Food Waste

100

A sickness caused by eating contaminated food.

Foodborne illness

200

Danger or risk to one's self

Hazards

200

Range of temperature in which microorganisms reproduce at an exponential rate; range between 40°F (4°C) and 140°F (60°C) 

Temperature Danger Zone

200

careful examination or scrutiny of a facility for problems

Inspection

200
An organism that lives in a feeds on a host

Parasite

200

The tainting of food that occurs when a contaminated substance come in contact with another food.

Cross-contamination
300

removal of visible soil and food residue on a surface

Cleaning

300

The state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements

Contamination

300

machinery and equipment used in the production and processing of food stuffs

Food Processing Equipment

300

A foodborne illness caused by a toxin released by microbes

food intoxication

300

serves needed functions in the body or the environment

Beneficial Microorganism

400

A food safety system that uses guidlines developed by the food industry and government agencies to prevent contamination or growth of microbes in food.

HACCP (Hazard Analysis and Critical Control Point)

400

application of a chemical or heat to a clean surface which kills microorganisms

Sanitation

400

Condition or practice conductive to maintaining health and preventing disease 

Hygiene

400

An infection caused by T. spiralis

Trichinosis

400

Microorganisms that can cause illness in humans

Pathogens

500

A foodborne illness caused by salmonella microbes that release digestive enzymes, which mage the tissue of the intesinal lining.

Salmonellosis

500

A term describing an object or substance (such as pesticides or undustrial waste) that can eventually be broken down by biolgoical systems into chemical parts that nature can safely recycle.

Biodegradable

500

A change in a food that makes it unfit or desirable for consumption

Food spoilage

500

tiny organism which can only be seen individually using a microscope

Microorganism

500

bacterial communities which produce a substance which protects them from their environment and helps them to stick to food contact surfaces

Biofilm

M
e
n
u