| A | B |
|---|
| Food | Anything edible that people usually consume including water and ice |
| Hazard | Anything that could cause harm to consumers |
| Pathogen | Microorganisms that cause disease |
| Foodborne illness/disease | Illness caused by consumption of contaminated food |
| Case | An instance of a person becoming ill from food; suspected or confirmed |
| Foodborne disease outbreak | Two or more cases of a similar illness that result from eating a common food |
| Commercially processed | A food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility |
| Core internal temperature | Temperature in the last place of the food to be heated |
| Temperature abuse | When food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature |
| Temperature Danger Zone | The range that is above 41°F and below 135°F where bacteria grows the fastest |
| Time/Temperature Control for Safety (TCS) | A food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation |
| Ready to Eat Foods (RTE) | Foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten |
