b'Basic Food Safety Course GlossaryGlossaryBacteria:Single-celled, potentially harmful creatures that can grow on food when its left in the Danger Zone.Chemicals: For food safety purposes, the word chemicals refers to ingredients in cleaning, sanitizing, and pesticide products. Chemicals can make people sick if they get into food.Clean: An object or surface is clean if dirt, debris, bacteria, chemicals, and any other items that could cause an illness have been removed.Cold Holding: Keeping food cold using refrigeration or ice. Cold holding must be at 41 F or colder.Cross-Contamination: Any time germs are spread from one food item to another. Examples include raw meat touching fresh produce, or meat juices dripping onto items stored on lower shelves.Danger Zone: The Danger Zone is the range of temperatures in which its more likely for bacteria to grow on food. The Danger Zone is between 41 F and 135 F.Date Marking: Date marking refers to labeling food containers with the date when they were either opened, or when the food was cooked. Food thats stored in the refrigerator must be discarded by the end of the seventh day after the marked date to make sure it doesnt become a health hazard.Double Handwashing: a method of cleaning your hands that involves lathering, scrubbing with soap and water for 20 seconds, rinsing, and then repeating, followed by drying with a single-use method.Fecal-Oral Route: This is one way foodborne illnesses are spread from person to person. It means that tiny particles of feces from one person were passed along to the mouth of another person. This disturbing method of disease transmission occurs when food workers dont wash their hands properly.Food Code: This is the set of guidelines released by the U.S. Food and Drug Administration every four years. Local and state health authorities use the FDA Food Code to write their local food safety regulations.Foodborne Disease Outbreak: A laboratory can confirm a foodborne disease outbreak when two or more people have had a confirmed foodborne illness after theyve eaten the same food.Foodborne Illness: Any sickness that is caused by germs or toxins in the food.Food Poisoning: A specific kind of foodborne illness that is caused by toxins in the foodeither naturally occurring ones, such as with poisonous mushrooms, or manmade toxins that were somehow added to the food.Food Thermometer: A metal-stemmed probe tool that is used to measure the temperature of food.Hand Sanitizers: Hand sanitizers are a gel containing a high concentration of alcohol that can be rubbed onto hands for about 30 seconds as an aid to kill most bacteria. Hand sanitizers cannot take the place of hand washing, but food service workers may use them after hand washing.Highly Susceptible Populations: Any person who is more likely to become ill when they are exposed to germs. The main groups that make up highly-susceptible populations are people Younger than five years old; Older than 65 years old; Pregnant women; and people with a compromised Immune system.Hot Holding: Keeping hot foods at a safe temperature after they have been cooked or reheated. The safe temperatures for hot holding are 135 F or hotter.Infected: A cut or burn that is red, contains pus, or is swollen is most likely infected and must not come into contact with food.Microorganism: Any tiny creature too small to be seen without the aid of a microscope. Some microorganisms cause disease.400 eFoodhHaannddlleerrssccoomm4'