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Glossary of ServSafe

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The four types of microorganisms that can contaminate food and cause foodborne illness are
bacteria, viruses, parasites and fungi
A Microogranism is
A small, living organisms that can be seen only with the aid of a microscope
Bacteria is
a single-celled living microorganisms that cancause food spoilage and foodborne illness. Some bacteria form spores and can survive freezing and very high temperatures
A Virus is
the smallest of the microbial fod contaminants and relies on a living host to reproduce
Viruses contaminate food by
a foodhandler's improper personal hygiene
Can survive freezing
bacteria
Six Conditions favoring the growth of most foodborne microorganisms
FAT TOM: Food, Acidity, Temperature, Time, Oxygen, Moisture
A method used by food processors to keep microogranisms from growing:
Adding lactic or citric acid to food to make it more acidic
2nd method used by food processors to keep microorganisms from growing
Adding sugar, salt, alcohol, or acid to a food to lower its water activity
3rd method used by food processors to keep microorganisms from growing
Using vacuum packaging to deny oxygen
Temperatures that Microorganisms grow well at
41 degrees F and 135 degrees F
2 things you can do to prepare safe food
limit the amount of time the food spends in the danger zone and prepare it in small batches as close to service as possible
What is the amount of moisture available in a food for microorganisms to grow called?
Water Activity
How is water activity measured
It is measured on a scale of 0 to 1.0 with water having a water activity of 1.0
Potentially hazardous food items typically have a water activity of
.85 or higher

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