| A | B |
|---|
| fecal-oral route | the way contamination is caused when food handlers do not wash hands after using the restroom |
| pathogens | harmful microorganisms that can make people sick |
| bacteria | pathogens that live in and on our bodies; grow rapidly in FAT TOM conditions |
| FAT TOM | food, acidity, temperature, time, oxygen, moisture – conditions needed for bacteria to grow |
| temperature danger zone | temperatures between 41°F and 135°F, that allow bacteria to grow quickly |
| prevention | actions to make something not happen |
| viruses | pathogens that require a living host to grow; do not grow in food but are transferred through food |
| parasites | pathogens that require a host to live and reproduce; commonly linked to seafood, wild game and produce |
| fungi | includes molds, yeasts and mushrooms , some which produce toxins that cause foodborne illness |
| biological toxins | poisons in certain plants, mushrooms and seafood; or made by pathogens when temperature abused |
| deliberate | done on purpose |
| food defense | program to prevent deliberate contamination of food by people who want to hurt the company |
| allergic reaction | the body’s negative reaction to a particular food protein |
| food allergen | food item that can cause an allergic reaction |
| cross-contact | an allergen transfers from a food with an allergen to a food that does not have the allergen |
