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# 1 Safety & Sanitat
# 1 Safety & Sanitation Vocabulary
| Question | Answer |
|---|---|
| the prevention of illness through cleanliness | sanitation |
| to kill bacteria on surfaces | sanitize |
| ingesting food contaminated by pathogens and causing sickness | food borne illness |
| letting microoganisms from one surface (or food) get onto another surface (or food) | cross-contamination |
| any microorganism that is infectious or toxigenic, any harmful bacteria, parasites, viruses, and some fungi/yeast that can cause disease | pathogen |
| This is the temperature range the most bacteria can grow. 40°F to 140°F. | Dageer Zone |
| the immediate removal of a product from store shelves and the notification of the public through the media by the government or manufacturer | recall |
| the ability of bacteria or other microbes to resist the effects of an antibiotic. | antibiotic resistance |
| The process of heating food to kill enzymes and harmful bacteria | pasteurization |
| likely to decay | perishable |
| Able to be stored at room temperature for weeks or months in the original, unopened container | shelf stable |
| spoilage due to the breakdown of fats | rancidity |
| a substance, such as a chemical or organism, that makes food unsafe to eat. | contaminant |
| The last day a food product is to be sold: allows for short storage time in consumer’s refrigerator. | Sell by date |
| The last day a food should be eaten or used.Freshness date (best if used by): The date at which a food will have passed it’s quality peak. | Expiration date |
| a technique used to revive a person whose breathing and heartbeat have stopped | CPR |
| A part of the federal government’s U.S. Department of Health and Human Services whose primary responsibility is to conduct and support medical research. | National Institutes of Health |
| A public health agency—working to ensure healthy people, one example is by tracking outbreaks of foodborne illness. | Center for Disease Control and Prevention |
| This agency sets standards for, inspects, and grades meats, poultry, processed eggs, and canned fruits and vegetables. | United States Department of Agriculture |
| This agency enforces laws and regulations on the purity, quality and labeling of food, drugs and cosmetics. | Food & Drug Administration |
Created by:
Gayla Anderson
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