| A | B |
|---|
| water activity | the amount of moisture available in food for growth |
| 3 ways viruses can be transferred | 1) through food 2) a contaminated surface 3) person to person |
| what is a pathogen | a harmful microorganism |
| what does a parasite need to grow and how do you prevent getting it | needs a host to feed off of. In order to keep from getting sick you need to buy from a secure and safe source |
| 3 types of biological toxins | seafood, some plants, mushrooms |
| what can turn into a spore to keep from dying | bacteria |
| food allergen | a protein in a food or ingredient that some people are sensitive to |
| i am not destroyed by cooking temperatures | virus |
| 2 types of fungi | yeast and mold |
| 4 ways when cooking food, how can you keep allergic reactions from happening? | pans/utensils, label foods, wash hands, know ingredients |
| 4 illnesses/diseases not transmitted through food | AIDS, Hepatitis B & C, Tuberculosis |
| D.I.S.S. | Describe, Identify, Suggest, Serve |
| I grow best at 41-135 degrees | bacteria |
| cross-contamination | pathogens transferred from one surface or food to another |
| carrier | people who carry pathogens and infect others without getting sick themselves |
| FAT TOM | food, acidity, time, temperature, oxygen, moisture |
| cross-contact | when food containing an allergen comes into contact with food that does not contain the allergen |
| foodborne illness | disease transmitted to people by food |
| 4 types of pathogens | bacteria, virus, fungi, parasites |
| what part of an item causes an allergic reaction | protein |
| what causes botulism | bacteria |
