#1
free from microorganisms
disinfected
make clean and hygienic
sanitize
proper space designated to wash and sanitize hands in a food service operation
hand washing station
the transfer of allergens from food containing an allergen to the food served to a customer
cross-contact
liquid/gels that help lower the number of pathogens on skin
hand antiseptics
disposable gloves designed for one time use
single use gloves
a program which provides information and training about food safety and sanitation and facilities and equipment management
ServSafe
food that requires time and temperature control for safety
TCS food
organisms that cause disease
pathogens
the spreading of pathogens from one food to another
cross-contamination
certain groups of people who have a higher risk of getting a food borne illness than others
high risk populations
surface that comes into direct contact with food, such as a cutting board
food contact surfaces
ready to eat food
RTE
when food has stayed too long at temperatures that are good for the growth of pathogens
time-temperature abuse
to pollute
to contaminate
zone from 41 degree F to 135 degrees F in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth
temperature danger zone
a disease transmitted to people by food
foodborne illness
care of the body including bathing, hair and nail care, shaving, and oral hygiene
personal hygiene
substances that produce allergic reactions
allergens
when two or more people have the same symptoms after eating the same food
foodborne illness outbreak