Download 1.01IIJJ_Key Terms

Name_____________________________Date__________________Period_____
1.01 II Safety and Sanitation Key Terms
Directions: Use the chart below and in your words use state adopted texts, “Food for Today,”
pp278-292 or “Guide to Good Food,” pp. 114-127 or the Internet, to define the following terms.
Place definitions in your notebook for study purposes.
1. Foodborne illness
2. Food safety
3. Food sanitation
4. Salmonella
5. E-coli
6. Campylobacter
7. Norwalk virus
8. Sanitizer
Foods I
Unit A-Food Preparation, Processes and Methods
1.01 II Safety and Sanitation Key Terms Page 2
9. Cross
contamination
10. USDA
11. Temperature
danger zone
12. Chronic
conditions
13. Non-porous
14. Food-grade metal
15. Nonconductive
material
16. Antiseptic
17. Sterile bandage
18. Abdominal thrust
19. TCS
Foods I
Unit A-Food Preparation, Processes and Methods
1.01 JJ Safety and Sanitation Key Terms Key
Directions: Have students to complete the chart below and in their words using state adopted
texts, “Food for Today,” pp278-292 or “Guide to Good Food,” pp. 114-127 or the Internet,
define the following terms. Place definitions in their notebook for study purposes.
1. Foodborne illness
A disease transmitted by food.
2. Food safety
Food safety is how food is handled to prevent foodborne illness.
3. Food sanitation
Food sanitation is the cleanliness of equipment and facilities.
4. Salmonella
Foodborne illness caused by bacteria found in undercooked poultry,
meats and eggs.
5. E-coli
Foodborne illness caused by bacteria found in raw or undercooked
ground beef.
6. Campylobacter
Foodborne illness caused bacteria found in undercooked meats,
unpasteurized dairy and untreated water.
7. Norwalk virus
Foodborne illness caused by a virus found in untreated water
sources.
8. Sanitizer
A substance or preparation for killing germs, designed for use
especially on food-processing equipment.
Foods I
Unit A-Food Preparation, Processes and Methods
1.01 JJ Safety and Sanitation Key Terms Key (page 2)
9. Cross
contamination
The passing of bacteria, microorganisms, or other harmful substances
improper cleaning of equipment, procedures, or products such as
using the same cutting board for poultry and vegetables without
proper cleaning and sanitation.
10. USDA
United States Department of Agriculture
11. Temperature
danger zone
Temperature zone in which bacteria grow.
12. Chronic
conditions
A disease that is long-lasting or recurrent.
13. Non-porous
Surface that is impenetrable.
14. Food-grade metal
Metal that is approved to hold food items.
15. Nonconductive
material
Metals that do not transmit electric currents.
16. Antiseptic
A substance which kills or retards the growth of microorganisms,
especially when used for protection against infection.
17. Sterile bandage
A bandage that is free from dirt and germs.
18. Abdominal thrust
Exerting pressure on a victims abdomen to alleviate choking.
19. TCS
Time, temperature control for safety
Foods I
Unit A-Food Preparation, Processes and Methods