Term
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Definition
| Any illness caused by eating contaminated food |
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Term
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Definition
| the flavorings or seasonings served with foods to enhance their flavor |
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Term
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Definition
| the creation and pratice of clean and healthy food-handling habits |
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Term
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Definition
| consist of harmful organisms that cause foodbrone illness. |
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Term
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Definition
| an organism that is dangerous to humans |
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Term
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Definition
| single-called organisms that reproduse by dividing |
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Term
| potentially hazardous foods (PHF) |
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Definition
| any food that require time and temperature control for safety (TCS) |
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Term
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Definition
| bacteria that require oxygen |
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Term
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Definition
| bacteria that thrive without oxygen |
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Term
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Definition
| bacteria that can grow either with or without oxygen |
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Term
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Definition
| a thick-walled, "super survival unit" produced by some bacteria to servive during unfavorable conditions |
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Term
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Definition
| illness resulting form ngesting live bacteria |
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Term
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Definition
| illness resulting from ingestion of bacteria that create or contain toxins, or poisonisons substances, that are harmful to humans |
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Term
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Definition
| the amount of water avilable for microbial growth in a product |
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Term
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Definition
| the measure of acidity or alkalinity of a substance |
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Term
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Definition
| the tempeture range in which bacteria reproduce rapidly |
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Term
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Definition
| a small organism that invades another cell and causes it to reproduce the virus |
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Term
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Definition
| a microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas |
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Term
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Definition
| a large family of single-cell fungi that grow on most foods and in many conditions |
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Term
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Definition
| an organism that lives in and feeds on the body of another live creature |
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Term
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Definition
| when the body interprets a normally harmless protein as a dangerous substance and the body's immune system then reacts to fight it |
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Term
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Definition
| any chemical that contaminates food |
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Term
| material safety data sheets (MSDS) |
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Definition
| a document that list the composition of a chemical product, proper procedures for storage and handling, and what to do in th case of an emergency involving that product |
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Term
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Definition
| solid materials that pose a danger to the consumer when present in food |
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