Term
| illness carried or transmitted to people by food |
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Definition
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Term
| incident in which two or more people experience the same illness after eating the same food |
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Definition
| Foodborne illness outbreak: |
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Term
| path food takes from purchasing and receiving, through storing, preparing, cooking, cooling, holding, reheating, and serving. |
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Definition
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Term
| science based reference for retail food establishments on how to prevent foodborne illness. |
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Definition
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Term
| presence of harmful substances in food. |
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Definition
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Term
| any food that is edible without further washing or cooking. |
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Definition
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Term
| Food has been time and temperature abused any time it has been in the temperature danger zone for more than 4 hours |
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Definition
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Term
| Food that contains moisture and protein and that has a neutral or slightly acid pH. |
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Definition
| Potentially hazardous food: |
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Term
| habits that include keeping hair, hands, and body clean, and wearing clean and appropriate uniforms |
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Definition
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Term
| Transfer of microorganisms from one surface or food to another |
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