Food and Nutrition 2.01 Vocab

7. the cleanliness of equipment and facilities.
9. surface that is impenetrable.
10. foodborne illness caused by bacteria found in undercooked meats, unpasteurized dairy, and untreated water.
11. United States Department of Agriculture.
13. exerting pressure on a victims abdomen alleviate choking.
15. A substance which kills or retards the growth of microorganisms, especially when used for protection against infection.
16. A disease transmitted by food.
18. temperature zone in which bacteria grows.

1. a bandage that is free from dirt and germs.
2. metals that do not transmit electric currents.
3. the passing of bacteria, microorganisms, or other harmful substances
4. a disease that is long lasting or recurrent.
5. metal that is approved to hold food items.
6. foodborne illness caused by bacteria found in raw or undercooked ground beef.
7. Food safety is how food is handled to prevent foodborne illness.
8. foodborne illness caused by a virus found in untreated water sources.
12. a substance or preparation for killing germs designed for use especially on food-processing equipment.
14. foodborne illness caused by bacteria found in undercooked poultry, meat, and eggs.
17. from one patient to another through improper or unsterile equipment, procedures, or products.