| A | B |
|---|
| Foodborne Illness | sickness caused by food |
| Foodborne Illness Outbreak | Two or more people become ill from the same food |
| HACCP | The plan that follows the flow of food through an extablishment |
| Flow of Food | The path that food takes from purchasing to receiving |
| FDA Food Code | Minimum standards for food safety |
| Contamination | The presense of bacteria in foods |
| Time-Temp Abuse | When food is in the temperature danger zone for more than 4 hours |
| TCS foods | portentially hazardous foods |
| Cross Contamination | When pathogens come in contact with another food source |
| Personal Hygiene | The health, cleanliness of an employee |
