| A | B |
|---|
| foodborne illness | a disease transmitted by food |
| food safety | how food is handled to prevent foodborne illness |
| food sanitation | the cleanliness of equipment and facilities |
| salmonella | foodborne illness caused by bacteria found in under cooked poultry |
| E-coli | foodborne illness caused by bacteria found in under cooked meats; especially ground beef |
| Campylobacter | foodborne illness caused by bacteria found in under cooked meats |
| Norwalk virus | foodborne illness caused by a virus found in untreated water sources and shellfish from contaminated waters |
| sanitizer | a substance or preparation used for the purpose of killing germs |
| cross contamination | the passing of disease causing microorganisms from one surface to another |
| USDA | United States Department of Agriculture - inspects meat |
| temperature danger zone | temperature zone in which bacteria grows rapidly; 40 to 140 degrees Fahrenheit |
| chronic conditions | a disease that is long-lasting or recurrent; people with these conditions are more likely to suffer from foodborne illnesses |
| non-porous | surface that is impenetrable; items in the kitchen that come in contact with food should be non-porous |
| food-grade metal | metal that is approved to hold food items |
| non-conductive 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 | a food that requires time and temperature control for safety |
