Question: Microorganisms

Answer: Small, living organisms that can be seen only with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause food borne illness: bacteria, viruses, parasites, and fungi

Question: Pathogens

Answer: Illness-causing microorganisms

Question: Toxins

Answer: Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet

Question: Bacteria

Answer: Single-celled, living microorganisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is incorrectly cooked, held, or reheated. Some form spores that can survive freezing and very high temperatures

Question: FAT TOM

Answer: Acronym for the conditions needed by most microorganisms to grow: food, acidity, temperature, time, oxygen, moisture

Question: Temperature Danger Zone

Answer: The temperature range between 41 and 135 degrees F within which most foodborne microorganisms rapidly grow

Question: Water activity

Answer: Amount of moisture available in food for microorganisms to grow. It is measured in a scale from 0.0 to 1.0, with water having a water activity of 1.0. TCS food typically has a water-activity value of 0.85 or higher

Question: Spore

Answer:

Question: Virus

Answer: Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures

Question: Parasite

Answer: Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals, such as cows, chickens, pigs, and fish. Correct cooking and freezing will kill parasites. Avoiding cross-contamination and practicing correct handwashing can also prevent illness