also known as the LOG PHASE. during the log phase with bacteria doubling in numbers every few minutes.

>are toxic substances that may occur naturally or may be added during the processing of food. >contaminants such as agricultural chemicals, cleaning compounds, heavy metals, food additives, and food allergens.

are food items that are edible without washing, cooking, or additional preparation by the consumer or by the food establishment. These foods can become contaminated if not handled properly

>includes bacteria, viruses, parasites, and fungi >commonly associated with humans and with raw products entering the food establishment

>Degrade (break down) foods so that they look, taste, and smell bad >They reduce the quality of food to unacceptable levels.

caused by eating a food that contains harmful microorganisms that will produce a toxin once inside the human body.

refers to a biological, chemical, or physical hazard that can cause illness or injury when consumed along with the food

3 TYPES OF FOOD HAZARDS

water activity (aw)

6 conditions bacteria need to multiply

______ are not harmful if ingested, except in a baby's digestive system, where Clostridium botulinum spores can cause infant botulism

are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food.

COMMON BIOLOGICAL HAZARDS IN FOOD ESTABLISHMENTS

are commonly measured in degrees Fahrenheit (denoted as °F), degrees Celsius (denoted as °C), or both

Bacteria reproduce when one bacterial cell divides to form two new cells. This process is called

are cells that grow, reproduce, and produce wastes just like other living organisms

general symptoms of

help bacteria survive when their environment is too hot, cold, dry, acidic, or when there is not enough food. Spores are not able to grow or reproduce

>are hard or soft foreign objects in food that can cause illness and injury >include items such as fragments of glass, metal, unfrilled toothpicks, jewelry, adhesive bandages, and human hair.

All bacteria exist in a

water activity (aw)

caused by eating food that contains living disease causing microorganisms

_______ bacteria must have oxygen in order to grow.

also known as the STATIONARY PHASE the number of new bacteria being produced equals the number of organisms that are dying off during this phase.

_________ bacteria grow well in vacuum packaged foods or canned foods where oxygen is not available.

bacteria that grow best at temperatures above 110°F (43°C) are called ____________ organisms.

generally classified as foodborne infection, intoxication, or toxin￾mediated infection

highly susceptible population

are one of the most important biological foodborne hazards for any food establishment

A pH above 7.0 indicates the food is ________

also known as the DECLINE PHASE. here bacteria die off rapidly because they lack nutrients and are poisoned by their own toxic wastes.

caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source

__________ bacteria, however, cannot survive when oxygen is present because it is toxic to them

__________ (middle range) bacteria grow at temperatures between 70°F (21°C) and 110°F (43°C), with most rapid growth at human body temperature [98.6°F (37°C)].

Foods high in protein or carbohydrates with a pH above 4.6 and water activity above 0.85 are considered

is the lag phase in which the bacteria exhibit little or no growth. The bacteria adjust to their surroundings during the lag phase