| A | B |
|---|
| food safety | protect food from harming someone's health |
| young | infant, toddler, preschooler |
| old | elderly |
| immune compromised | chronic illness, disease, a cold |
| pregnant/unborn baby | pathogens can cross placenta to fetus |
| impact on restaurant | legal action; no customers; closing |
| pathogen | microorganism that causes disease |
| biological | bacteria, fungi, virus, parasite |
| chemical | cleaners/sanitizers, pesticides, allergens |
| physical | rock, wood, feathers, glass, bandage |
| food | source of nutrients for microorganisms |
| acidity | too much destroys or prevents growth |
| temperature | microorganisms grow in warmth |
| time | how long at any given condition |
| moisture | amount of water available |
| oxygen | MOST microorganisms need to "breathe" |
| cross-contamination | transfer a hazard from one to another |
| most common factor | poor personal hygiene |
