viruses, bacteria, parasites, fungi: the leading causes of foodborne illness
chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals, that leach from cookware and equipment that have contaminated food
foreign object that is accidentally introduced into food, or a naturally occuring object, such as a bone in a filter, that poses a ohysical hazard. common physical contaminants include metal shavings from cans, staples from cartons, glass from broken light bulbs,blades from plastic or rubber scrapes, fingernails, hair, bandages,dirt and bones.
an abnormal response to a food that is triggered by the immune system
occurs when acidic foods are prepared with utensils or stored in containers made of toxic metals such as copper brass or galvanized zinc
A program developed and implemented by an operation to prevent deliberate contamintaion of its food
allergens are transferred from food containing an allergen to the food served to the customer
a human reservoir. the person carries and spreads the disease with out necessarily having symptoms
Protective covering used to cover a properly bandaged cut or wound on the finger.
Device used to keep foodhandlers' hair away from food and to keep them from touching it.