Column A 1. Foodborne Illness: Foodborne Illness 2. Contaminant: Contaminant 3. Microorganism: Microorganism 4. Bacteria: Bacter
ia 5. Toxin: Toxin 6. Cross Contamination: Cross Contamination 7. Sanitation: Sanitation 8. Internal Cooking Temperature of Ground Meat: Internal Cooking Temperature of Ground Meat 9. Internal Cooking Temperature of ALL Poultry: Internal Cooking Temperature of ALL Poultry 10. Minimum Internal Cooking Temperature of Pork and Beef Steaks: Minimum Internal Cooking Temperature of Pork and Beef Steaks Column B a.155 b.This occurs when harmful bacteria from one food source are transferred to another food. c.A potentially harmful substance that has accidentally gotten into food. d.A living substance so small it can only be seen under a microscope. e.Maintaining clean conditions to prevent disease and promote good health. f.Any disease transmitted by food. g.Poisons produced by bacteria. h.165 i.Single-celled or non-cellular microorganisms that live almost everywhere. j.145
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