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# 1 Safety & Sanitat

# 1 Safety & Sanitation Vocabulary

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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