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Definition: A very small organism that invades another cell and causes it to reproduce the virus.
virus
Definition: A protein that is misinterpreted by the body and causes an immune system response.
allergen
Definition: Any chemical that contaminates food.
chemical hazard
Definition: A microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas.
yeast
Definition: The presence of unsafe substances or levels of dangerous microorganisms in food.
contamination
Definition: The creation and practice of clean and healthy food-handling habits.
sanitation
Definition: The temperature range [41°F and 135°F (5°C and 57°C)] in which bacteria reproduce rapidly.
temperature danger zone
Definition: A solid material that poses a danger to the consumer when present in food.
physical hazard
Definition: The measure of acidity or alkalinity of a substance.
pH
Definition: Any foods that require the control of factors including time and temperature to limit the growth of pathogens or the formation of their dangerous by-products; formerly called potentially hazardous foods.
time and temperature control for safety (TCS) foods
Definition: Bacteria that thrive without oxygen.
anaerobic bacteria
Definition: The amount of water available for microbial growth in a product.
water activity (aw)
Definition: A document that lists the composition of a chemical product, proper procedures for storage and handling, and what to do in the case of an emergency.
material safety data sheet (MSDS)
Definition: Seep.
leach
Definition: An organism that causes illness in humans.
pathogen
Definition: When an allergen is transferred from its food of origin to a food that does not contain the allergen.
cross contact