Food Handlers

Bacteria

Bacteria are germs with only one cell that can multiply into large numbers when food is in the danger zone for more than 4 hours.

Danger Zone

The Danger Zone is when the temperature of food is between 41oF(5 oC) and 135oF(57 oC). This is called the danger zone because bacteria will grow quickly between these temperatures.

Food Thermometer

metal-stem probe thermometer used to take temperatures of food.

Hot Holding

Holding food hot after it has been properly cooked or reheated. Food must maintain a temperature of 135oF(57 oC) or hotter.

Infected

A cut or burn that is swollen, red, or has pus.

Cold Holding

Cold holding is when you keep food cold by using refrigeration or ice.

Chemicals

In this book, chemicals are referred to as ingredients in cleaning, sanitizing, or pesticide products that make people sick if eaten.

Potentially Hazardous Foods (Time/Temperature Control for Safety Food)

Moist, nutrient-rich foods that supports the growth of bacteria when the temperature is between 41oF (5 oC) and 135oF(57 oC).

Foodbonre Illness

Sickness caused from germs or toxins in food. This is also called food poisoning.

Parasites

These are tiny worms that live in fish, meat and humans.

Cross Contamination

When germs from one food item are passed to another food item, usually raw food to ready-to-eat food.