| A | B |
|---|
| CDC risk factors | five most common things that can cause foodborne illness, per Centers for Disease Control and Prevention |
| personnel | employees who work in a business |
| Food and Drug Administration (FDA) | U.S. agency that makes the FDA Food Code and inspects foodservice operations that cross state borders (like planes) |
| FDA Food Code | federal government’s recommendations for food safety regulations for the foodservice industry |
| compliance | following rules and laws |
| regulations | laws about what people need to do |
| health inspectors | city, county or state employees who conduct foodservice inspections |
| violation | breaking a rule or law |
| records | something written that shows that you did something |
| closure | a business is forced to close |
| evidence | proof that something happened |
| self-inspection | a business inspects its own operations and facilities |
| training need | gap between what employees need to know for their jobs and what they actually know |
| critical | very important |
| demonstration | showing somebody how to do something – tell, show, practice |
