module 2

• Acidic Food


  An edible substance with sour or sharp flavour that contains acid
• Bacteria


  Single-celled living organisms, one of the most important biological foodborne hazards for any food establishment
• Contamination


  The unintended presence of harmful substances or conditions in food that can cause illness or injury to people who ingest the impure or tainted food
• Cross-Contamination


  The transfer of harmful organisms between items, typically when microbes from a raw food are transferred to a cooked or ready-to-eat food by contaminated hands, equipment, or utensils
• Danger Zone


  Temperature between 41°F (5°C) and 135°F (57°C) at which bacteria best grow
• Food-Borne Illness


  An illness in human caused by consumption of a contaminated food product
• Hazard Analysis Critical Control Point (HACCP)


  A food safety assurance system that highlights potential problems in food preparation and service
• Mold


  Any of various fungi that spoil food and have a fuzzy appearance
• Parasite


  A kind of animal or plant that lives in or on another and from whose body it obtains nourishment
• Pathogen


  A micro-organism that causes a disease
• Pathogen is a micro-organism that causes a disease
• pH


  A symbol that describes the acidity or alkalinity of a substance, such as water or food
• Potentially Hazardous Food


  A food that is natural or man-made and is in a form capable of supporting the rapid and progressive growth of infectious and toxin-producing microorganisms
• Sanitation


  The practice of preparation and distribution of food in a clean environment by healthy food workers
• Sanitizing


  The application of an agent that reduces microbes to safe levels
• Toxin


  A poisonous substance produced by microorganisms, plants, and animals and which causes various diseases
• Viruses


  Any of a group of infectious microorganisms that reproduce only in living cells
• Water Activity (Aw)


  A measure of free moisture in a food