Food Safety 2

STUDY
PLAY
irradiation
process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms.
microorganisms
living creatures visable only through microscopes
personal hygiene
practice of keeping clean
rancidity
spoilage caused by breakdown of fats
recall
immediate removal of product from store shelves
sanitation
prevention of illness through cleanliness and food safety
spores
protected cells that develop into bacteria under the right conditions
tolerance
maximum safe level for certain chemicals in the human body
toxins
poisons found in harmful bacteria
20-second scrub
washing your hands with soap under hot water for atleast 20 seconds