| A | B |
|---|
| foodborne illness | a disease transmitted by food |
| food safety | is how food is handled to prevent foodborne illness |
| Food sanitation | the cleanliness of equipment and facilities |
| Salmonella | Foodborne illness caused by bacteria found in undercooked poultry, meats and eggs |
| E-coli | Foodborne illness caused by bacteria found in raw or undercooked ground beef |
| Campylobacter | Foodborne illness caused bacteria found in undercooked meats, unpasteurized dairy and untreated water |
| Norwalk virus | Foodborne illness caused by a virus found in untreated water sources. |
| Sanitizer | A substance or preparation for killing germs, designed for use especially on food-processing equipment |
| Cross contamination | The passing of bacteria, microorganisms, or other harmful substances improper cleaning of equipment, procedures, or products such as using the same cutting board for poultry and vegetables without proper cleaning and sanitation |
| Temperature danger zone | Temperature zone in which bacteria grow. |
| Abdominal thrust | Exerting pressure on a victims abdomen to alleviate choking |
| Antiseptic | A substance which kills or retards the growth of microorganisms, especially when used for protection against infection. |
| Chronic conditions | A disease that is long-lasting or recurrent |
