Key Words Flashcards
1
Q
Spoilage
A
When food deteriorates to the point where it’s not edible
2
Q
Microorganisms
A
Organisms that can’t be seen by eye, such as bacteria, yeast, mould, fungi
3
Q
Enzyme
A
Biologically active protein-based molecule that speeds up rate of decay
4
Q
Danger zone
A
Where bacteria multiplies most
5
Q
Ambient
A
Foods which can be safely stored at room temperature
6
Q
Use by
A
Unsafe to eat after this date
7
Q
Contamination
A
Spoiled because they contain microorganisms
8
Q
Pathogenic
A
Bacteria which causes disease
9
Q
Preservation
A
Slowing the rate of food spoilage
10
Q
What is cross contamination
A
When bacteria, toxins, or food particles are transferred to a food product
