When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene

Disease causing microorganism with no odor/taste which makes it hard to detect in food - Pathogen

organism living on or within another living organism and receiving food and protection from it - Parasite

Germ essential to countless life processes that are too small to be seen with the human eye - Microorganisms

single celled organism that reproduce in the presence or absence of oxygen - Bacteria

Extremely small organism that depends on "hosts "to survive - Virus

Contamination of foods by living organisms - Bio

Found in such things as meat fish poultry shellfish eggs and vegetables - Bio

Non chemical contaminants not caused by other living organisms - Physical (duh)

An example would be a paint chip that has fallen from an old wall to soup - Physical

Pesticides cleaning liquids and personal grooming products - Chemical

Pest droppings - Physical

Cat - Biological

Bugs - Biological

Meat next to veggies - Biological

Cleaning chemicals left out - Chemical (duh)

What conditions make it possible for pathogens to multiple to harmful levels? - Food, acidity, time, temperature, oxygen, and moisture (FAT TOM)