| A | B |
|---|
| Foodborne illness | A disease transmitted by food. |
| Food safety | Food safety is how food is handled to prevent foodborne illness. |
| Food sanitation | 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 ground beef. |
| 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 |
| Cross contamination | The passing of bacteria |
| 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 to alleviate choking. |
| TCS | time |
