Ch. 2 food safety and sanitation

creation and maitinace of conditions that will prevent food contamination or food-borne illness

presence of harmful organisms or substances

the contamination of raw foods or plants or animals from where they come (natural setting/habitat)

a danger to the safety of food caused by disease-causeing microorganisms such as bacteria, molds, yeasts, viruses, and fungi

a danger to the safety of food caused by chemical substances, especially cleaning agents, pesticides and toxic metals

a danger to the safety of food caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter

bacteria that spoil food, but is still safe for human consumption

any organism that causes disease

foods which bacteria thrive

41 degrees F to 135 degrees F

resting period when little growth occurs

a period off accelerated growth

lasts until the bacteria begin to crow others within their colony

during which bacteria die at an accelerated rate

thrive on oxygen

cannot survive in the presence of oxygen

can adapt and will survive with or without oxygen

to remove visible dirt and soil

to reduce pathogenic organism safe levels

to destroy all living microorganisms