| 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 undercooked poultry, meat and eggs |
| E-Coli | Foodborne illness caused by bacteria found in raw or undercooked ground beef |
| Campylobacter | Foodborne illness caused by bacteria found in undercooked meats, unpasteurized dairy and untreated water |
| Norwalk Virus | Foodborne illness caused by a virus found in untreated water sources |
| Sanitizer | A substance or preperation for killing germs, designed for the use on food processing equipment |
| Abdominal Thrust | exerting pressure on a victims abdomen to alleviate choking |
| Sterile Bandage | A bandage that is free from dirt or germs |
| Antiseptic | A substance that kills or retards the growth of microorganisms, especially to protect against infection |
| Non Conductive Material | metals that do not transmit electrical currents |
| Food Grade Metal | metal; that is approved to hold food items |
| Non-porous | surface that is inpenetrable |
| Chronic Conditions | a disease that is long lasting or recurrent |
| Temperature danger Zone | zone in which bacteria grows |
| USDA | United States Department of Agriculture |
| Cross Contamination | The passing of bacteria or other harmful substances indirectly from one patient to another through improper or unsterile equipment procedures or products |
