Unit 2

• Food


  Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments
• Safety


  Overall quality of food fit for consumption
• Sanitation


  Health of being clean and conducive to health
• Cleanliness


  Absence of visible soil or dirt and is not necessarily sanitized
• Microbiology


  The branch of biology that deals with microorganisms and their effect on other microorganisms
• Microorganisms


  Organisms of microscopic or submicroscopic size (bacterium, protozoan)
• Food Infection


  Microbial infection resulting from ingestion of contaminated foods
• Food Intoxication


  Type of illness caused by toxins, under favorable conditions certain bacteria produce chemical compounds called toxins
• Food Spoilage


  Original nutritional value, texture, flavor of the food is damaged, the food becomes harmful to people and unsuitable to eat
• Foodborne Illness


  A disease carried or transmitted to people by food
• Foodborne Outbreak


  An incident in which two or more people experience the same illness after eating the same food
• Contamination


  The presence of harmful substances in the food
• Time-Temperature Abuse


  Food that has been exposed to temperature favorable to the growth of foodborne microorganisms
• Potentially Hazardous Foods


  Food in which microorganisms can grow rapidly, often moist, high protein, slightly acidic
• Cross Contamination


  Occurs when microorganisms are transferred from one surface or food to another
• Personal Hygiene


  Sanitary health habits that include keeping the body, hair, teeth, clothes and washing hands regularly
• Temperature Danger Zone


  Temperature range (41⁰F -140⁰F) food borne bacteria grow and reproduce