| A | B |
|---|
| foodborne Illness | disease transmitted by food |
| food safety | how food is handled to prevent foodborne illness |
| food sanitation | cleanliness of equipment and facilities |
| salmonella | caused by bacteria in undercooked poultry, meat, and eggs |
| e-coli | caused by bacteria found in raw/undercooked ground beef |
| norovirus | caused by virus found in untreated water sources |
| sanitizer | substance for killing germs, esp. food-processing equipment |
| cross contamination | passing harmful substances from one person to another through unsterile/improper use |
| USDA | United States Department of Agriculture |
| temperature danger zone | zone in which bacteria grow |
| chronic conditions | disease that is long-lasting or recurrent |
| non-porous | surface that is inpenetrable |
| food-grade metal | metal that is approved to hold food items |
| nonconductive material | metals that do not transmit electric currents |
| antiseptic | kills or retards growth of microorganisms; fights infection |
| sterile bandage | covering that is free from dirt and germs |
| abdominal thrust | pressure on abdomen to alleviate choking |
