Acidity: the level of acid in substances
Bacteria: members of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some which can cause disease.
Calibrate: correlate the readings of an instrument, such as a thermometer, with those of a standard in order to check the instrument's accuracy.
Centers for Disease Control and Prevention (CDC): national public health agency whose main goal is to protect public health and safety through the control and prevention of disease, injury, and disability in the US and internationally.
Chill: one of the core four Fight BAC! practices for food safety. Refrigerate foods promptly and at the correct temperature to slow the growth of bacteria.
Clean: one of the core four Fight BAC! practices for food safety. Physically removing food or soil from a surface, usually with the aid of a detergent, water and some muscle power.
Cook: one of the core four Fight BAC! practices for food safety. Heat food to a high enough internal temperature to kill harmful bacteria.
Cross-contamination: the transfer of harmful microorganisms from one food item to another by either a food contact surface or raw food to cooked food.
Danger Zone: temperature range between 40 °F and 140 °F where bacteria grow rapidly.
FAT TOM: Acronym used to remember the environmental factors that help bacteria grow: Food, Acidity, Time, Temperature, Oxygen and Moisture.
FDA Food Code: The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in foodservice.
Foodborne illness: also known as food poisoning, is any illness that results from eating contaminated food.
Food and Drug Administration (FDA): federal agency responsible for protecting and promoting public health through the control and supervision of food safety, dietary supplements, prescription and over-the-counter pharmaceutical drugs (medications), vaccines, cosmetics, animal foods & feed and veterinary products.
Food contact surface: any surface that touches food such as knives, stockpots, and cutting boards.
Hygiene: conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
Internal temperature: minimum inside temperature a food should reach for safe consumption.
Microbe: a microorganism, especially a bacterium causing disease or fermentation.
Microorganism: a microscopic organism, especially a bacterium, virus, or fungus.
Organism: an individual animal, plant, or single-celled life form.
Parasite: an organism that lives in or on an organism of another species (its host) and benefits by deriving nutrients at the other's expense.
Pathogen: a bacterium, virus, or other microorganism that can cause disease.
Ready-to-eat food: food ready for consumption, such as fruits and vegetables.
Sanitize: make clean and hygienic; disinfect.
Separate: one of the core four Fight BAC! practices for food safety. Keeping raw and ready-to-eat foods apart to prevent cross-contamination.
United States Department of Agriculture (USDA): federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food.