HRT 225 key terms
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Disease transmitted to people by food
When two or more people have the same symptoms after eating the same food
- The presence of harmful substances in food.
- contaminants: biological, chemical, and physical
Pathogens that are transferred from one surface to another.
time temperature abuse
Food that has stayed too long at temperatures that are good Afro the growth of pathogens
Food requiring time and temperature control for safety.
Ready to eat food
Food that can be eaten without further preparation.
Some groups have a higher risk of getting a foodborne illness than others
The body's defense system against illness
Small, living organisms that can be seen only with a microscope
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