1.
Food proteins that cause allergic reactions
2.
The temperature range 41°F–135°F where bacteria grow rapidly
3.
A systematic review of food safety practices and compliance
4.
Reducing pathogens on a surface to safe levels
5.
Practices used to prevent contamination and foodborne illness
6.
A pathogen that requires a living host to grow and spread
7.
Single-celled organisms that can cause foodborne illness
8.
Using acidity to prevent or slow pathogen growth
9.
Intentional misrepresentation of food for economic gain
10.
Keeping TCS foods at 135°F or above
11.
A microorganism capable of causing disease
12.
First In, First Out—using older stock before newer stock
13.
Checking that food safety controls (like temperatures) are met
14.
Standard Operating Procedures—written steps for consistency
15.
Ensuring devices like thermometers measure accurately
16.
Tracking food through all stages of production
17.
A preventive food safety system that identifies and controls hazards
18.
Foods requiring Time and Temperature Control for Safety
19.
The length of time food remains safe and high quality
20.
Sanitation Standard Operating Procedures used to prevent contamination
