| A | B |
|---|
| Foodborne Illness | A disease transmitted by food. |
| Food safety | How food is handled to prevent foodborne illness. |
| Food sanitation | The cleanliness of equipment and facilities. |
| Salmonella | Foodborne illness caused by bacteria found in raw poultry, fish, milk, eggs, sauces, tofu, melons, tomatoes, sprouts. |
| E-coli | Foodborne illness caused by bacteria found in raw or undercooked hamburger, unpasteurized milk or juice, sprouts, some untreated water. |
| Norovirus | Foodborne illness caused by a virus; spread from 1 infected person to another. |
| Sanitizer | A substance that kills germs. |
| Cross contamination | The passing of bacteria, microorganisms from one object to another. |
| USDA | United States Department of Agriculture |
| Temperature danger zone | Temperature zone in which bacteria grow. |
| Chronic condition | A disease that is long-lasting or repeats. |
| Food-grade metal | Metal that is approved to hold food items. |
| Antiseptic | A substance which kills or slows the growth of bacteria. |
| Immune-compromised | Someone who has a weak immune system |
| Contagious | Someone who is sick & can pass illness to another person. |
| Listeria | Disease caused by eating raw milk cheese, deli meat/hot dogs/sausages. |
| A case | 1 person is sick |
| An outbreak | 2 or more people are sick |
| Incubation | The amount of time from eating a germ until you have symptoms. |
| Mold | Starts inside the food like a seed. |
