The Culinary Professional
Chapter 5 Sanitation Hazards
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These instructions accompany the interactive
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The Culinary Professional ● Chapter 5 Sanitation Hazards
Bacteria that require oxygen.
aerobic bacteria
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The Culinary Professional ● Chapter 5 Sanitation Hazards
When the body interprets a normally
harmless protein as a dangerous
substance and the body’s immune
system then reacts to fight it.
allergy
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The Culinary Professional ● Chapter 5 Sanitation Hazards
Bacteria that thrive without oxygen.
anaerobic bacteria
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bacteria
The Culinary Professional ● Chapter 5 Sanitation Hazards
Single-celled organisms that
reproduce by dividing.
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Harmful organisms that cause
foodborne illness.
biological hazards
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The Culinary Professional ● Chapter 5 Sanitation Hazards
Any chemical that contaminates food.
chemical hazard
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The Culinary Professional ● Chapter 5 Sanitation Hazards
The unwanted presence of
harmful substances or levels of
microorganisms in food.
contamination
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facultative bacteria
The Culinary Professional ● Chapter 5 Sanitation Hazards
Bacteria that can grow either with or
without oxygen.
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Any illness caused by eating
contaminated food.
foodborne illness
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The Culinary Professional ● Chapter 5 Sanitation Hazards
Illness resulting from ingesting live
bacteria.
infection
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The Culinary Professional ● Chapter 5 Sanitation Hazards
Illness resulting from ingestion of
bacteria that create or contain toxins,
or poisonous substances, that are
harmful to humans.
intoxication
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material safety data sheets
(MSDS)
The Culinary Professional ● Chapter 5 Sanitation Hazards
A document that lists the composition
of a chemical product, proper
procedures for storage and handling,
and what to do in the case of an
emergency involving that product.
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A large family of single-cell fungi that
grow on most foods and in many
conditions.
mold
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An organism that lives in and feeds
on the body of another live creature.
parasite
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An organism that is dangerous to
humans.
pathogen
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pH
The Culinary Professional ● Chapter 5 Sanitation Hazards
The measure of acidity or alkalinity of
a substance.
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Solid materials that pose a danger to
the consumer when present in food.
physical hazards
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The Culinary Professional ● Chapter 5 Sanitation Hazards
Any foods that require time and
temperature control for safety (TCS).
potentially hazardous foods
(PHF)
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The Culinary Professional ● Chapter 5 Sanitation Hazards
The creation and practice of clean and
healthy food-handling habits.
sanitation
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spore
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A thick-walled, “super survival unit”
produced by some bacteria to survive
during unfavorable conditions.
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The temperature range in which
bacteria reproduce rapidly.
temperature danger zone
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A small organism that invades
another cell and causes it to
reproduce the virus.
virus
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The amount of water available for
microbial growth in a product.
water activity (aw)
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yeast
The Culinary Professional ● Chapter 5 Sanitation Hazards
A microscopic fungus that consumes
sugar and expels alcohol and carbon
dioxide gas.
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