| A | B |
|---|
| Gastrointestinal illness | Illness relating to the stomach or intestine. |
| Carriers | People who carry pathogens and infect others, yet never become ill themselves. |
| Infected lesion | Wound contaminated with a pathogen. |
| Hand antiseptic | Liquid or gel used to lower the number of microorganisms on the skin’s surface. Hand antiseptics should be used after proper hand washing, not in place of it. Only those hand antiseptics that are FDA compliant should be used. |
| Finger co | Protective covering used to cover a properly bandaged cut or wound on the finger. |
| Hair restraint | Device used to keep a foodhandler’s hair away from food and to keep them from touching it. |
| Exclusion | Prohibiting foodhandlers from working in the establishment due to specific medical conditions. |
| Restriction | Prohibiting foodhandlers from working with or around food, food equipment, and utensils. |
| Personal hygiene | Habits that include keeping the 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. |
| Single-use gloves | Disposable gloves designed for one-time use. They provide a barrier between hands and the food they touch. Gloves should never be used in place of hand washing. Foodhandlers should wash hands before putting on gloves and when changing to a fresh pair. |
| Jaundice | Yellowing of the skin and eyes that could indicate a person has Hepatitis A. |
