Living organisms found in or on foods that can make us sick: bacteria, virus, parasite, fungi

(a)  

Foreign objects found in food, usually large enough to see or feel while you are eating: hair, packaging, metal, glass, bandaid

(a)  

Items such as cleaning sprays, bug sprays, food additives, fertilizer and other man-made chemicals found in food.

(a)  

The conditions needed for pathogens to grow: Food, acidity, time, temperature, oxygen, moisture

(a)  

The temperature range in which bacteria multiply most rapidly: 40 degrees - 140 degrees

(a)  

When food is received by the consumer already contaminated.

(a)  

When food that is safe becomes unsafe through improper preparation, cooking, serving, or storing.

(a)  

Taking necessary precautions to reduce pathogens to as safe a level as possible.

(a)