| A | B |
|---|
| Bacteria | Most commonly involved in foodborne illness |
| Pathogens | Bacteria which are infectious disease causing agents |
| Bacterial Temperature Growth | Between 60 and 120 degrees F |
| Temperature Danger Zone | Between 40 and 140 degrees F |
| Prevents bacterial growth | Time and Temperature Control |
| Bacteria will NOT grow at Ph of? | pH below 4.6 |
| Micro-organism can survive in pH range | pH range between 6.6 and 7.5 |
| Virus | Do not increase in number while they are in food. |
| Parasites | Microscopic creatures need to live on or inside a host to survive |
| Molds | Can grow on almost any food, at almost any storage temperature, and under almost any condition |
| Yeasts | Can be killed by heating food products to 136 degrees F |
| Spore | Thick walled formation within the bacterial cell |
