| A | B |
|---|
| carriers | people who carry pathogens and infect others, but don’t get sick themselves |
| hand antiseptics | liquids or gels that are used to lower the number of pathogens on skin |
| impermeable | liquid cannot pass through |
| finger cot | a cover for a finger that has been cut and properly bandaged to protect from contact with food |
| attire | clothing |
| hair restraint | used to keep a foodhandler’s hair away from food to keep him/her from touching the hair |
| flow of food | path food takes in an operation – nine steps from purchasing to serving |
| monitor | to watch carefully to be sure it is correct |
| bimetallic stemmed thermometer | most common thermometer – measures temperature through a metal probe with a sensor in the end |
| internal | inside |
| thermocouple | thermometer that measures temperatures through a metal probe and shows temps digitally |
| infrared thermometer | thermometer that measures surface temperatures, like a grill, and shows temperatures digitally |
| time-temperature indicator (TTI) | device attached to a food shipment to see if the product’s temp has been safe during shipment |
| calibrate | adjust a thermometer so it gives accurate readings |
| accurate | correct, exact |
