Chapter 3: Practicing Safe Food Habits Flashcards
single-celled microorganisms that live in soil, water, and the bodies of plants and animals
bacteria
an undesirable substance that unintentionally gets into food
contaminant
when harmful bacteria are transferred from one food or surface to another
cross contamination
substances are released into the air or water by industrial plants
environmental contaminant
also called food poisoning, is a disease transmitted by food
food bourne illness
are organisms that cary greatly in size and structure, and are classified as plants. Mold and yeast are 2 types of fungus
fungi
A system that identifies the step at which food product is at risk of biological chemical or physical cotamination as it moves through as operation
Hazard Analysis Critical Control Point (HACCP)
practices that promote good health
hygiene
living beings so small it can be seen only under a microscope
microorganism
an organism that feeds on a living host
parasite
are microorganisms that cause food bourne illness. Types of pathogens that contaminate food: bacteria, parasites, viruses, and fungi. Tiny organisms that have a big impact
pathogen
chemical pesticide particles left in food after it is prepared for consumption
pesticide residue
single cell organisms, parasites that cause food bourne illness. Can be found in water polluted with animal or human feces
protozoa
the practice of clean food handling habits to help prevents disease
sanitation
a disease causing agent that must inhabit the living cell o another organism to grow or multiply. Viruses are the chief cause of food bourne illness. Spread by infected food workers, eating raw or under cooked shellfish (oyster, clams, mussels)
virus
