| A | B |
|---|
| anaphylaxis | a life threatening reaction that can lead to drop in blood pressure, loss of consciousness, and death if untreated |
| foodborne illness | caused by eating food that has been contaminated by biological, chemical, or physical contaminants |
| contamination | occurs wheb something hazardous to health is present in food or drink |
| biological hazards | living microorganisms that contaminate food and cause foodborne illness |
| cross-contamination | the transfer of harmful microorganisms from one food to another food or from an infected person to food |
| sanitizing | the process used to reduce the risk of contamination by reducing microorganisms to safe levels by heat or sanitizing solutions |
| potentially hazardous foods | foods that readily support the growth of microorganisms that cause spoilage or illness if safety practices are not in place |
