| A | B |
|---|
| Foodborne Illness | A disease transmitted by food. |
| Food Safety | is how food is handled to prevent foodborne illness. |
| Food sanitation | is the cleanliness of equipment and facilities. |
| Salmonella | Foodborne illness caused by bacteria found in undercooked poultry, |
| E-coli | Foodborne illness caused by bacteria found in raw or undercooked |
| Campylobacter | Foodborne illness caused bacteria found in undercooked meats, |
| Norwalk virus | Foodborne illness caused by a virus found in untreated water sources. |
| Sanitizer | A substance or preparation for killing germs, designed for use esp. on |
| Cross contamination | the passing of bacteria, microorganisms, or other harmful substances |
| USDA | United States Department of Agriculture |
| Temperature danger zone | Temperature zone in which bacteria grow |
| chronic conditions | a disease that is long-lasting or recurrent. |
| Non-porous | Surface that is impenetrable. |
| Food-grade metal | Metal that is approved to hold food items. |
| Nonconductive material | Metals that do not transmit electric currents. |
| Antiseptic | A substance which kills or retards the growth of microorganisms, |
| Sterile bandage | A bandage that is free from dirt and germs/ |
| Abdominal thrust | Exerting pressure on a victims abdomen alleviate choking. |
| 32 F | water freezes |
| 40 F | danger zone - low - home |
| 41 F | danger zone - low - food service |
| 135 F | danger zone - high - food service |
| 140 F | danger zone - high - home |
| 155 F | internal temperature beef - food service |
| 160 F | internal temperature beef - home |
| 165 F | internal temperature chicken - food service |
| 170 F | internal temperature chicken - home |
| 212 F | water boils |
| 70 some degrees | "room temperature" |
