| A | B |
|---|
| Clean | The visual appearance that nothing is soiled |
| Critical Control Point (CCP) | A step in food handling at which control can be applied to prevent or eliminate a food safety hazard |
| Cross-Contamination | What occurs when harmful microorganisms are transferred from one product to another by physical contact |
| Food-Contact Surface | Any surface that comes in contact with food |
| Hazard Analysis Critical Control Point (HACCP) | A system that identifies and manages key steps in food hanling where contamination is most likely to occur |
| Pest Control Operator | Licensed professional who uses various chemicals, sprays, and traps to prevent or eliminate infestations |
| Sanitary | An environment free of pathogens |
| Three-Compartment Sink | Three adjacent sinks used to clean, rinse, and sanitize small equipment and utensils |
| Virus | A very small organism that invades another cell and causes that cell to reproduce the invading organism |
| pH | The measure of the acidity or alkalinity of a substance |
| Allergy | Condition that occurs when the body interprets a normally harmless protein as a dangerous substance |
| Chemical Hazard | Any chemical that contaminates food |
| Intoxication | Illness resulting from ingestion of bacteria that create or contain poisonous substances |
| Material Safety Data Sheets (MSDS) | Documents that list important facts about a specific chemical including what to do in an emergency involving the chemical |
| Mold | Name for a large family of single-cell fungi |
| Parasite | An organism that lives in and feeds on the body of another creature |
| Physical Hazard | Solid materials that pose a danger to the consumer when present in food |
| Temperature Danger Zone | Temperature at which bacteria reproduce rapidly |
| Water Activity | Amount of water available for microbial growth in a product |
| Yeast | Microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas |
| Aerobic Bacteria | Bacteria that require oxygen |
| Anaerobic Bacteria | Bacteria that thrive without oxygen |
| Bacteria | Single-celled organisms that reproduce by dividing |
| Biological Hazard | An organism that is dangerous to humans |
| Contamination | Describes the unwanted presence of harmful substances or levels of dangerous microorganisms in food |
| Facultative Bacteria | Bacteria able to grow with or without oxygen |
| Foodbourne Illness | Any illness caused by eating food containing unwanted harmful substances or levels of dangerous microorganisms in food |
| Pathogen | Harmful organisms that cause foodbourne illnesses |
| Potentially Hazardous Food | Any foods that require time and temperature control for safety |
| Sanitation | The creation and practice of clean and healthy food-handling habits |
| Spore | A thick-walled, "super survival unit" |
| Trichinosis | Illness resulting from ingesting live bacteria |
