| A | B |
|---|
| operation | business or company |
| biological contaminants | microorganisms that contaminate food – viruses, bacteria, parasites, fungi, and toxins in some plants, and seafood |
| chemical contaminants | chemicals that contaminate food – cleaners, sanitizers, polishes, machine lubricants, toxic metals from cookware |
| toxic-metal poisoning | illness causes when toxic metals are leached from utensils or equipment – includes lead, copper and zinc |
| physical contaminants | things including hair, dirt, staples, broken glass and fish bones that have contaminated food |
| deliberate | done on purpose |
| food defense | company program to prevent deliberate contamination of its food by people who want to hurt the company |
| food allergy | the body’s negative reaction to a particular food protein |
| cross-contact | an allergen transfers from a food with an allergen to a food that does not have the allergen |
| avoid | not do |
| carriers | people who carry pathogens and infect others, but don’t get sick themselves |
| contact | touch |
| hand antiseptics | liquids or gels that are used to lower the number of pathogens on skin |
| finger cot | a cover for a finger that has been cut and properly bandaged to protect from contact with food |
| hair restraint | used to keep a foodhandler’s hair away from food to keep him/her from touching the hair |
