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MC Foods 1, 1st Blk


Foodborne Illness A disease transmitted by food
Food Safety How food is handled to prevent foodborne illness
Food Sanitation Cleanliness of equipment and facilities
Salmonella Foodborne illness caused by bacteria found in undercooked poultry, meat, and eggs
E-Coli Foodborne illness caused by bacteria found in raw or undercooked ground beef
Camplyobacter Bacteria found in undercooked meats, unpasteurized dairy, and untreated water.
Norwalk Virus Foodborne illness caused by a virus found in untreated water sources.
Sanitizer Substance for prepreparation of killing germs designed for uses on food processing equipment
Cross Contamination Passing of bacteria, microorganisms, or other harmful substances indirectly from one patient to another through improper unsterile equipment.
USDA United States Department of Agriculture
Tempurature Danger Zone 40-140 degrees fahrenheit where bacteria grows the most
Chronic Condition A disease that is long lasting or recurrent
Non-porus Surface that is impenetrable.
Created by: maggieschroder

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