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sanitation
creation and maitinace of conditions that will prevent food contamination or food-borne illness
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contamination
presence of harmful organisms or substances
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direct contamination
the contamination of raw foods or plants or animals from where they come (natural setting/habitat)
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biological hazard
a danger to the safety of food caused by disease-causeing microorganisms such as bacteria, molds, yeasts, viruses, and fungi
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chemical hazard
a danger to the safety of food caused by chemical substances, especially cleaning agents, pesticides and toxic metals
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physical hazard
a danger to the safety of food caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter
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putrfactives
bacteria that spoil food, but is still safe for human consumption
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pathogen
any organism that causes disease
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potentially hazardous foods (PHF)
foods which bacteria thrive
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temperature danger zone
41 degrees F to 135 degrees F
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lag phase
resting period when little growth occurs
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log phse
a period off accelerated growth
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stationary phase
lasts until the bacteria begin to crow others within their colony
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decline or negative phase
during which bacteria die at an accelerated rate
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anaerobic
cannot survive in the presence of oxygen
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faculative
can adapt and will survive with or without oxygen
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clean
to remove visible dirt and soil
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sanitize
to reduce pathogenic organism safe levels
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sterilize
to destroy all living microorganisms
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