The List: Download Vocabulary

The Vocabulary:

Foodborne Illness – A disease transmitted to people through food, commonly caused by consuming contaminated foods or beverages
Pathogen – A microorganism such as a virus, bacterium, parasite, or fungus that causes disease in humans
Cross-Contamination – The transfer of harmful bacteria or substances to food from other foods, cutting boards, utensils, or hands
Clean (FDA – 4 Steps to Food Safety) – Wash hands, surfaces, and produce thoroughly and often to prevent the spread of harmful bacteria
Separate: (FDA – 4 Steps to Food Safety) – Raw meat, poultry, seafood, and eggs separate from ready-to-eat foods during storage and preparation to prevent cross-contamination
Cook: (FDA – 4 Steps to Food Safety) – Use a food thermometer to ensure food is cooked to a safe minimum internal temperature to destroy harmful bacteria
Chill: (FDA – 4 Steps to Food Safety) – Refrigerate promptly and keep cold foods at 40°F or below to slow the growth of harmful bacteria
Food Thermometer – A device used to measure the internal temperature of foods to ensure they are cooked to a safe temperature
Temperature Danger Zone – The temperature range between 41°F and 135°F in which bacteria grow most rapidly
Personal Hygiene – Individual practices including handwashing, maintaining personal cleanliness, and wearing proper clothing to reduce the risk of contaminating food
Ready-to-Eat (RTE) Food – Food that is in a form that is edible without additional preparation (such as cooking) to achieve food safety
Sanitize – The application of heat or chemicals on cleaned food contact surfaces to reduce the number of microorganisms to safe levels
Appliance Thermometer – A thermometer used to check the temperature inside refrigerators and freezers to ensure proper food storage temperatures
Outbreak (Foodborne Disease Outbreak) – An incident in which two or more people experience a similar illness resulting from the ingestion of a common food