1
A point in the HACCP process that must be controlled to ensure the safety of the food
2
An illness resulting from ingestion of food containing a toxin
3
An illness transmitted to humans by food
4
An illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms
5
Causing or capable of causing disease
6
A toxin produced by mold
7
An organism that lives on or within another organism at the host's expense without any useful return
8
Defined by the CDC as the occurence of two or more cases of a similar illness resulting from teh ingestion of a common food
9
One celled microorganisms abundant in the air, soil, water, and or organic matter
10
Cottony, fuzzy growth of molds
11
An infectious microorganism consisting of RNA or DNA that reproduces only in living cells
12
A systematized approach to preventing foodborne illness during the production and preparation of food
13
Encapsulated, dormant form assumed by some microorganisms that is resistant to environmental factors that would normally result in its death
14
An infectious protein particle that does not contain DNA or RNA
15
A fungus that produces a furry growth on organic matter
