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Food Safety

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Term
Definition
Sanitation   Conditions relating to public health such as staying clean and sterile.  
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Cross Contamination   Process by which bacteria or other microorganisms are transferred from one substance or object to another, with harmful effect.  
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Norwalk Virus   A virus that can cause epidemics of severe gastroenteritis.  
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Microorganism   A microscopic organism, especially a bacterium, virus, or fungus.  
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Wash   Thoroughly clean and rinse with water.  
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Temperature Danger Zone   The temperature range in which food-borne bacteria can grow.  
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Pre Rinse   Past-tense of cleaning with water.  
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Salmonella   A bacterium that occurs mainly in the intestine, especially a serotype causing food poisoning.  
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Shigella   a bacterium that is an intestinal pathogen of humans and other primates, some kinds of which cause dysentery.  
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Campylobacter Jejuni   One of the most common causes of human gastroenteritis in the world.  
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Food Borne Illness   An infection or contamination caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals.  
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Hepatitis A   A form of viral hepatitis transmitted in food, causing fever and jaundice.  
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Pathogen   A bacterium, virus, or other microorganism that can cause disease.  
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Hair Restraint   It is worn to effectively keep hair from contacting exposed food.  
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Refrigerator   It is kept cool and used to store food and drink.  
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Scrape   Push or pull a hard or sharp implement across a surface or object so as to remove dirt or other matter.  
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Sanitizer   A sanitizer agent that is used to sterilize and clean any object or surface.  
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E Coli   A type of food poisoning and bacterium commonly found in the intestines of humans and other animals, where it usually causes no harm.  
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Clostridium Botulinum   A bacterial species that occurs widely in nature and is a frequent cause of food poisoning.  
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Vibrio Cholerae   The agent of cholera, a devastating and sometimes lethal disease with profuse watery diarrhea.  
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