| A | B |
|---|
| 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 (TDZ) | the range that is above 41°F and below 135°F where bacteria grows the fastest |
| Time/Temperature Control for Safety | a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation |
| Ready-to-eat foods | foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten |
| Food | anything edible that people usually consume including water and ice |
| Hazard | anything that could cause harm to consumers. There are three general categories: physical, chemical and biological |
| 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 |
