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18 terms by weaverju 

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Study for your midterm on Oct. 28 and test yourself to see how you're doing!

Foodborne Illness

A disease transmitted by food

Food Safety

How food is handled to prevent foodborne illness

Food Sanitation

The cleanliness of equipment and facilities

Salmonella

A foodborne illness caused by bacteria found in undercooked poultry, meat, and eggs

E-coli

A foodborne illness caused by bacteria found in raw or undercooked ground beef

Campylobacter

A foodborne illness caused by bacteria found in undercooked meats, unpasteurized diary and untreated water

Nowrwalk Virus

A foodborne illness caused by a virus found in untreated water sources

Cross-Contamination

The passing of bacteria, microorganisms, or other harmful substances indirectly fro one patient to another through improper or unsterilized equipment, procedures, or products

USDA

United States Department of Agriculture

Temperature Danger Zone

Temperature zone in which bacteria grow the most (40-140 degrees)

Chronic conditions

A disease that is long-lasting or recurrent

Non-porous

A surface that is impenetrable - nothing can get through it

Food-grade Metal

Metal approved to hold food items

Nonconductive material

Does not transmit electric currents

Antiseptic

Substance which kills or slows the growth of microorganisms, especially when used for protection against infection

Sterile Bandage

Band-aid; free from dirt and germs

Abdominal thrust

Exerting pressure on a victim's abdomen to alleviate choking (Heimlich maneuver)

Sanitizer

A substance or preparation for killing germs, designed for use especially on food processing equipment

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