| Term | Definition |
|---|
| foodborne illness | disease carried or transmitted to people by food |
| foodborne illness outbreak | Incident in which 2 or more people experience the same illness after eating the same food. Confirmed only after laboratory analysis demonstrated food contains contaminates. |
| flow of food | path that food takes from purchasing and receiving,storing,preparing,cooking,holding,cooking,holding,cooling,reheating,serving |
| FDA food code | Science- based reference for retail food establishments on how to prevent foodborne illness. |
| contamination | presence of harmful substances in food |
| time-temperature abuse | aloud to remain too long at temeratures favorable to the growth of foodborne microorganisms |
| potentially hazardous food | food in which microorganisms can grow rapidly |
| cross-contamination | occurs when microorganisms are transferred from one surface to the other |
| personal hygiene | Sanitary health habits that include keeping the body, hair, and teeth clean; wearing clean clothes; and washing hands regularly. |
| microorganism | A small living plant or animal seen only with a microscope; a microbe |
| pathogens | Microbes that cause disease |
| bacteria | Single celled, no nucleus, live everywhere |
| virus | a microscopic particle that invades a cell and often destroys it |
| parasite | an organism that lives in or on another organism; one who lives off another person |
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