Virus
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a microscopic structure containing genetic material that can only multiply
inside the cells of a living host organism
Yersinia Enterocolitica
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a species of bacteria that is naturally found in the intestinal tract of animals,
especially pigs, and is commonly in pork and pork products like
chitterlings; can cause yersiniosis
Brevetoxin
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a shellfish toxin that causes Neurotoxic Shellfish Poisoning (NSP)
Training Meetings
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a type of formal training where a group of employees are taught in a
classroom- type setting away from their regular duties
Okadaic Acid
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a shellfish toxin that causes Diarrheic Shellfish Poisoning (DSP)
Shigella
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potent pathogenic bacteria not naturally found in food that can cause a
serious foodborne illness called shigellosis
Temperature Danger Zone
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the temperature range in which pathogens will multiply most rapidly to
reach unsafe levels, causing TCS food to become deadly; between 41 and
135 degrees Fahrenheit, or 5 and 57 degrees Celsius
Big 5
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five pathogens (three bacteria and two viruses) that are easily transmitted
through food and cause severe illness: Shigella, E. coli, Salmonella,
Hepatitis A, and Norovirus
Thermistors
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a type of thermometer that measures temperature through a ceramic probe
and is generally used to check the temperature of liquids
, Integrated Pest Management (IPM) Program
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preventative measures to first, keep pests out of the facility and second, to
eliminate pests that still manage to make it in
Risk Factors
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characteristics of the consumer, the food, or those preparing it that
influence the likelihood of contamination occurring and of the consumer
becoming sick
Pest-to-Food
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cross-contamination that spreads through animal or insect vectors
Person-to-Food
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cross-contamination that occurs when a food hazard crosses from a person
to nearby food. This can happen with physical hazards (fingernails, for
example) or chemical hazards (perhaps cleaning products on a food
Give this one a try later!
a microscopic structure containing genetic material that can only multiply
inside the cells of a living host organism
Yersinia Enterocolitica
,Give this one a try later!
a species of bacteria that is naturally found in the intestinal tract of animals,
especially pigs, and is commonly in pork and pork products like
chitterlings; can cause yersiniosis
Brevetoxin
Give this one a try later!
a shellfish toxin that causes Neurotoxic Shellfish Poisoning (NSP)
Training Meetings
Give this one a try later!
a type of formal training where a group of employees are taught in a
classroom- type setting away from their regular duties
Okadaic Acid
Give this one a try later!
a shellfish toxin that causes Diarrheic Shellfish Poisoning (DSP)
Shigella
,Give this one a try later!
potent pathogenic bacteria not naturally found in food that can cause a
serious foodborne illness called shigellosis
Temperature Danger Zone
Give this one a try later!
the temperature range in which pathogens will multiply most rapidly to
reach unsafe levels, causing TCS food to become deadly; between 41 and
135 degrees Fahrenheit, or 5 and 57 degrees Celsius
Big 5
Give this one a try later!
five pathogens (three bacteria and two viruses) that are easily transmitted
through food and cause severe illness: Shigella, E. coli, Salmonella,
Hepatitis A, and Norovirus
Thermistors
Give this one a try later!
a type of thermometer that measures temperature through a ceramic probe
and is generally used to check the temperature of liquids
, Integrated Pest Management (IPM) Program
Give this one a try later!
preventative measures to first, keep pests out of the facility and second, to
eliminate pests that still manage to make it in
Risk Factors
Give this one a try later!
characteristics of the consumer, the food, or those preparing it that
influence the likelihood of contamination occurring and of the consumer
becoming sick
Pest-to-Food
Give this one a try later!
cross-contamination that spreads through animal or insect vectors
Person-to-Food
Give this one a try later!
cross-contamination that occurs when a food hazard crosses from a person
to nearby food. This can happen with physical hazards (fingernails, for
example) or chemical hazards (perhaps cleaning products on a food
