illness caused by consumption of contamated food.

an instance of a person becoming ill from food; susoected or confirmed

2 or more cases of a similar illness that results from eating a common food

anything edible that people usually consume including water and ice

anything that could cause harm to consumers. Physical, chemical, & biological

microorganisms that cause diease

a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility

temperature in the last place of the food to be heated

when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature

TDZ- the range that is above 41 F and below 135 F where bacteria grows the fastest

a food that requires strict control of time and temperature to limit bacteria growth and/or toxin formation

foods that can be consumed without preparation or treatment, such as washing or cooking, immediately they are eaten

symptoms or diagnosis dictate that food handler can't work in food establishment

symptoms have cleared so food handler is approved to work

symptoms dictate that food handler can't work with or around food

is the presence of substances in food that can be harmful to humans

is the transfer of a harmful substance from one food item to another' usually from raw to cooked or ready to eat food

removal od dirt or food residue

a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash

any surface touched by clean or dirty hands

period of time sanitizer must be in contact with a surface to work properly

reduces the number of disease causing microorganisms on equipment and utensils to acceptable public health levels

heat or chemical that destroys pathogenic microorganisms to safe levels

when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen

an abnormal immune response to proteins in food

inability to digest chemicals in food that leads to uncomfortable symptoms