The spread of harmful bacteria to a clean food from contaminated work surfaces, utensils, hands, or foods.
Temperatures at which bacteria grow fastest, 40 - 140 degrees
The process of letting food unfreeze.
commonly contracted from raw or undercooked beef and unwashed produce
Disease caused by bacteria found in food
commonly contracted from hot dogs, deli lunch meats and deli prepared meat salads
Item that can not be replenished.
An item which is adapted to a new use and can be used again
Any Natural resource that can be replenished naturally over time.
commonly contracted from raw eggs, raw or undercooked poultry and un-pasteurized milk
Storing, washing, and cooking food properly in order to prevent the growth of harmful bacteria.
Measures the temperature of food and is used to determine if the food is safe to eat.