| A | B |
|---|
| foodborne illness | disease transmitted to people by food |
| foodborne-illness outbreak | two or more people have the same symptoms after eating the same food |
| contamination | presence of harmful substances in food |
| biological contaminants | microorganisms causing illness that get into food –bacteria, viruses, parasites, fungi and toxins |
| chemical contaminants | chemical substances that get into food –cleaners, polishes, sanitizers, etc. |
| physical contaminants | objects that accidentally get into food and contaminate it –hair, dirt, staples, fish bones, etc. |
| risk factors | food-handling mistakes that can cause food to become unsafe |
| time-temperature abuse | food stays too long at temperatures that are good for pathogen growth |
| cross contamination | microorganisms transfer from one food or surface to another |
| personal hygiene | keeping hands clean; avoiding unsanitary actions; and reporting illness |
| TCS food | food requiring time and temperature control for safety |
| immune system | the body’s defense against illness |
| Food & Drug Administration (FDA) | federal government agency that inspects food and issues a Model Food Code |
| Model Food Code | science-based code that provides recommendations for food safety regulations, issued by the FDA |
| state and local regulatory authorities | government agencies, like health departments, that create and enforce food safety regulations |
