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When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene
Disease causing microorganism with no odor/taste which makes it hard to detect in food - Pathogen
organism living on or within another living organism and receiving food and protection from it - Parasite
Germ essential to countless life processes that are too small to be seen with the human eye - Microorganisms
single celled organism that reproduce in the presence or absence of oxygen - Bacteria
Extremely small organism that depends on "hosts "to survive - Virus
Contamination of foods by living organisms - Bio
Found in such things as meat fish poultry shellfish eggs and vegetables - Bio
Non chemical contaminants not caused by other living organisms - Physical (duh)
An example would be a paint chip that has fallen from an old wall to soup - Physical
Pesticides cleaning liquids and personal grooming products - Chemical
Pest droppings - Physical
Cat - Biological
Bugs - Biological
Meat next to veggies - Biological
Cleaning chemicals left out - Chemical (duh)
What conditions make it possible for pathogens to multiple to harmful levels? - Food, acidity, time, temperature, oxygen, and moisture (FAT TOM)
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