PSL1CH6Vocab

Something with the potential to cause harm.

• contamination

• hazard

• pathogen

• viruses

Means that harmful things are present in food, making it unsafe to eat.

• hazard

• microorganisms

• bacteria

• contamination

Microorganisms that cause illness.

• viruses

• TCS Food

• FAT TOM

• pathogens

Small, living organisms that can be seen only through a microscope; most living things, including

humans, carry these on, or in, their bodies.

• microorganisms

• pathogens

• viruses

• bacteria

The leading cause of foodborne illness, viruses can survive refrigerator and freeze temperatures and

grow inside a person’s intestines after they are eaten. People can get these from food, water, any contaminated

surface, or from other people. Examples of viruses that can cause foodborne illness include Hepatitis A and

Norovirus.

• pathogens

• fungi

• viruses

• mold

A common type of microorganism; several species of these are pathogens that can cause infectious

diseases.

• pathogens

• microorganisms

• fungi

• bacteria

An easy way to remember the six conditions that bacteria need to grow: food, acidity, temperature, time, oxygen, and moisture.

• TCS

• FAT TOM

• TDZ

• STEC

Food that needs time and temperature control for safety because it is most vulnerable to pathogen growth; these types of food have the FAT TOM conditions needed for bacterial growth and are also commonly involved in foodborne-illness outbreaks.

• Yeast

• TCS Food

• Ready to Eat Food

• Mold

The temperature range between 41°F and 135°F (5°C and 57°C), in which bacteria grow well; you can control the growth of most bacteria by keeping food out of the temperature danger zone.

• TDZ

• FAT TOM

• TCS

• STEC

Food that can be eaten without further preparation, washing, or cooking; some examples include washed fruit and vegetables (both whole and cut), deli meat, bakery items, sugar, spices, seasonings, and cooked food.

• TCS Food

• Parasites

• FAT TOM

• Ready to Eat