| A | B |
|---|
| Contaminant | is a substance such as a chemical or organism that makes food unsafe to eat |
| Foodborne illness | sickness caused by eating food that contains a contaminant |
| Microorganism | a living thing so small that it can only be seen through a microscope |
| Toxin | poison |
| Spore | a protected cell that develops into a bacterium when it has the right conditions of food warmth and moisture |
| Food-safety | keeping food safe to eat by following proper food handling and cooking practices |
| Sanitation | the prevention of illness through cleanliness |
| Personal hygiene | thoroughly washing your body, face, and hands |
| 20- second scrub | using soap and warm water to scrub your hands for 20 seconds |
| Cross- contamination | the spread of harmful bacteria from one food to another |
| Internal temperature | the temperature deep in side the thickest part of the food |
| Rancidity | spoilage do to the breakdown of fats |
| Freezer burn | moisture loss caused by improper packaging or overly long storage in the freezer |
| Preserve | to prepare food in a way that allows it to be safely stored forlater use |
| Sugar- pack method | the technique of freezing fruit coated in sugar |
| Syrup- pack method | the technique of freezing fruit in sugar water |
| Tray-pack method | the technique of freezing fruit whole on a tray |
| Dry- pack method | the technique of freezing fruit directly in freezer containers |
| Blanching | brief cooking in boiling water |
| Headspace | room left in a container for food to expand |
| Raw-pack method | the technique of canning raw food |
| Hot-pack method | the technique of canning simmered foods |
| Boiling- water bath | a large deep kettle with a tight fitting lid |
| Pressure canning | canning using a pressure canner which is like a large pressure cooker |
| Rehydrate | absorb water amd become soft again |
| GRAS list | the gernally recognized as safe list |
| Irradiation | the process of exposing food to high-intensity energy waves to increase its shelf life and kill harmful microoganisms |
| Recall | the immediate removal of a product from store shelves |
| Tolerance | a maximum safe level in food |
| Tolerate | allow |
| Reserve | to set aside |
