| A | B |
|---|
| Foodborne illness | Illness carried or transmitted to people by food |
| Foodborne illness outbreak | Incident in which two or more people experience the same illness after eating the same food |
| Flow of food | Path food takes from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving |
| FDA Food Code | Science-based reference for retail food establishments on how to prevent foodborne illness |
| Contamination | Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment |
| Ready-to-eat food | Any food that is edible without further washing or cooking. It includes washed, whole or cut fruit and vegetables; deli meats; and bakery items. Sugars, spices, seasonings, and properly cooked food items are also considered ready-to-eat |
| Time-temperature abuse | Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms |
| Potentially hazardous foods | Food that contains moisture and protein and that has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins |
| Cross-contamination | Occurs when microorganisms are transferred from one food or surface to another |
| Personal hygiene | Habits that include keeping hands, hair, and body clean and wearing clean and appropriate uniforms. Avoiding unsanitary actions and reporting illness and injury are also features of good personal hygiene |
