culinary final vocab

hepatitis a

disease that causes inflammation in the liver and is transmitted to food by workers

pesticides

used in food storage and preparation areas to control pests

sanitary

free from harmful levels of microorganisms

molds

fuzzy looking spores that grow at nearly any temperature

toxins

harmful organisms or substances

sanitizing

reducing the number of microorganisms on a surface

fungi

found in plants, animals, water, and air

contaminated

food that is unfit to be eaten

bacteria

tiny and single-celled microorganisms

hazard

source of danger

parasites

larger than bacteria and viruses and must live in or on a host to survive

direct-contamination

raw foods that are exposed to toxins

sanitation

healthy and sanitary conditions and effective sanitary practices

cross-contamination

the movement of chemicals or microorganisms from one place to another

foodborne illness

when two or more people become sick after eating the same food