Cause many foodborne illnesses. Some bacteria, as they grow and die, create toxins (poisons) in food. Cooking may not destroy these toxins, and people who eat them can become sick.

Can check temperatures from 0°F to 220°F. This makes it useful for checking both hot and cold types of food.

Regular adjustments to tools to keep them accurate.

Chemicals that remove food, dirt, rust, stains, minerals, and other deposits.

Removing food and other dirt from a surface.

The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.

Occurs when harmful things are present in food, making it unsafe to eat.

Action taken to fix a problem if a critical limit hasn't been met.

The points in a process where identified hazard(s) can be prevented, eliminated, or reduced to safe levels.

A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard.

The transfer of allergens from food containing an allergen to the food served to a customer.

The spread of pathogens from one surface or food to another.

A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture.

Rotation of food in storage to use the oldest inventory first. Many operations use the FIFO method to rotate refrigerated, frozen, and dry food during storage.

The path that food takes in an operation. It begins when you buy the food and ends when you serve it.

The body's negative reaction to a food protein.

A group of procedures and practices that work together to prevent foodborne illness.

A disease transmitted to people by food.

When two or more people get the same illness after eating the same food items.

This includes more than just the people who prepare food. Servers and even dishwashers are considered foodhandlers, because they either handle food directly or work with the surfaces that food will touch.

Can cause illness, but most commonly, they are responsible for spoiling food. Fungi are found in air, soil, plants, water, and some food. Mold and yeast are two examples of fungi.

The most important part of personal hygiene.

Something with the potential to cause harm. In the preparation of food, hazards are divided into three categories: biological, chemical, and physical.

A type of food safety management system. HACCP identifies major hazards at specific points within a food's flow through the operation.

Certain groups of people who have a higher risk of getting a foodborne illness than others.

A person, animal, or plant on which another organism, such as a parasite, lives and feeds.

The body's defense against illness.

These thermometers, which measure the temperatures of food and equipment surfaces, do not need to touch a surface to check its temperature, so there is less chance for cross-contamination and damage to food.

A formal review or examination conducted to see whether an operation is following food safety laws.

A system that will prevent, control, or eliminate pest infestations in an operation.

A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.

Molds grow under almost any condition, but especially in acidic food with little moisture. Molds often spoil food and sometimes produce toxins that can make people sick. Refrigerator and freezer temperatures may slow the growth of molds, but cold doesn't kill them.

Parasites are organisms that live on or in another organism (the host). The parasite receives nutrients from the host.

The microorganisms that cause illness.

These policies must address personal cleanliness, clothing, hand care, and health in order to prevent foodhandlers from contaminating food.

Experts at applying, storing, and disposing of pesticides who have access to the most current and safe methods for eliminating pests. They are trained to determine the best methods for eliminating specific pests and are knowledgeable about local regulations.

Food that can be eaten without further preparation, washing, or cooking.

Reducing pathogens on a surface to safe levels.

Food that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety (TCS).

The temperature range between 41°F and 135°F. Pathogens grow well in food that has a temperature in this range.

Common in restaurant and foodservice operations. They measure temperatures through a metal probe and display them digitally. The sensing area on thermocouples and thermistors is on the tip of the probe.

Food that is cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated improperly.

The leading cause of foodborne illness. Viruses can survive refrigerator and freezer temperatures.

Can spoil food quickly. The signs of spoilage include the smell or taste of alcohol, white or pink discoloration, slime, and bubbles.