Abrasive cleaners - correct answer cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of
... [Show More] dirt or debris
Acidic Cleaners - correct answer cleaning agents that contain acid that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away
Active Managerial control - correct answer a type of general food safety management system that involves creating and implementing comprehensive policies to minimize food safety risks
Adulteration - correct answer another way of saying "contamination"
Anisakis Simplex - correct answer a type of roundworm, commonly known as the "herring worm," that enters human hosts through the consumption of under cooked or raw seafood
Asymptomatic carrier - correct answer a person who houses a pathogen inside of them but shows no symptoms
Bacillus Cereus - correct answer A class of bacteria commonly found in the soil that are capable of surviving harsh conditions
bacteria - correct answer single-celled microorganisms that are everywhere around us, and can grow on food or in living things
Big 5 - correct answer five pathogens (three bacteria and two viruses) that are easily transmitted through food and cause severe illness: shigella, E. coli, Salmonella, Hep A, and Norovirus
Brevetoxin - correct answer a shellfish toxin that causes NSP
Campylobacter - correct answer bacteria naturally found in the intestinal tracts of animals
carcinogen - correct answer substance that, with excessive exposure, can cause cancer
ciguatoxin - correct answer a toxin found in fish harvested from tropical waters (groupers, barracudas, and snappers)
clostridium botulinum - correct answer a genus of bacteria commonly found in water and soil that causes botulism
cold holding - correct answer keeoping cold food at 41 degrees or lower until serving
critical control point - correct answer in a HACCP plan, the point in a food service process at which a hazard can be ultimately prevented, eliminated, or reduced
critical limits - correct answer in a HACCP plan, what actually must be done at the critical control point to contral a hazard
cross-contact - correct answer contamination that occurs when an allergen is allowed to tough a non-allergenic food either directly or indirectly, becoming dangerous for those with food allergies
cross-contamination - correct answer the transfer of foods hazards, usually bacteria or viruses, from one surface to another
cryptosporidium - correct answer a parasite quite similar to giardia, both in its effects and in the common modes of transmission
Detergents - correct answer cleaners that disrupt the surface tension of water, allowing it to interact more aggressively with other substances like grease, dirt, and pathogens
domoic acid - correct answer a shellfish toxin that causes ASP
environmental contaminants - correct answer harmful chemicals that typically contaminate food during the growth and production of the food's ingredients (pesticids, fertilizers, growth hormones)
E. Coli - correct answer a class of bacteria naturally present in the intestinal tracts and feces of animals, that is associated with beef, milk, and produce that has been contaminated with animal feces.
Food, acidity, time temperature, oxygen and moisture - correct answer 6 things bacteria need to grow
food allergens - correct answer proteins in food that cause allergic reaction in some people [Show Less]