The living organisms found in or on foods that can make us sick

Foods that offer a friendly environment for disease producing organisms

the temperature danger zone

When a safe food comes in contact with an unsafe food

Objects fround in our ffod that are large enough to see o hear

A mulit celled orgnaism larger than bacteria or viruses that needs a host to survive

The measurement of the amount of. moisture available in food - abbreviated 'AW"

Process of using heat or chemicals to reduce the number of pathogens on a surface to a safe level

All are biological hazards except

All are examples of physical hazards except

All are examples of chemcial hazards except

describes all the conditions pathogens need to grow

FAT TOM

cups in a qt

oz in a qt

qt in a G

oz in a pound

tsp in a T

disease producing organism

single celled orgnaisms that reproduce by dividing

presences of unsafe substances on foods

measures the amount of acidity in food

a microscopic fungus that consumes sugar and expels alcohol and carbon dioxide

all are common allergens except

When an allergen is transferred from its food of origin to a food that does not contain the allergen

tsp in a T