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Foodborne illness A Disease transmitted by food Food safety How food is handled to prevent foodborne illness Food sanitation is the cleanliness of equipment and facilities Salmonella Foodborne illness cause by bacteria found in undercooked poultry, meat and eggs E-coli Foodborne illness cause by bacteria found in raw or undercooked ground beef Campylobacter Foodborne illness cause by bacteria found in raw or undercooked meats, unpasteurized dairy and untreated water Norwalk Virus Foodborne illness cause by virus found in untreated water Sanitizer A substance or preparation for killing germs, designed for use especially on food-processing equiptment Cross contamination The passing of bacteria, microorganisms, or other harmful substances improper cleaning of equipment, procedures, or products such as using the same cutting board for poultry and vegetables without proper cleaning and sanitation USDA United States Department of Agriculture Temperature Danger Zone Temperature zone in which bacteria grows Chronic Condition A disease the is long-lasting or recurrent Non-porous surface that is impenetrable Food-grade Metal Metal the is approved to hold food items Nonconductive Material Metals the do not transmit electric currents Antiseptic A substance which kills or retards the growth of microorganisms, especially when used for protedtion against infection Sterile Bandage A bandage the is from dirt and germs Abdominal Thrust Exerting pressure on a victims abdomen to alleviate choking TCS Time, temperature control for safety