A metal-stem probe thermometer used to take temperatures of food. Hot holding

Cold holding is when you keep food cold by using refrigeration or ice.

Ohio, FDA Version:

Bacteria are germs with only one cell that can multiply into large numbers when food is in the danger zone for more than 4 hours.

Biological contamination occurs when germs or toxins are introduced into foods, making it potentially hazardous.

In this course, chemicals are referred to as ingredients in cleaning, sanitizing, or pesticide products that make people sick if eaten.

When germs from one food item are passed to another food item, usually raw food to ready-to-eat food. Double Handwash

The Danger Zone is when the temperature of food is between 41 degrees F(5 degrees C) and 135 degrees F. This is called the danger zone because bacteria will grow quickly between these temperatures.

Disease that is contracted by eating contaminated food. Three categories: 1). Disease caused by parasites. 2). Disease caused by micro-organisms that release toxins inside the gastro-intestinal tract. 3). Disease cause by consuming chemicals containing natural toxins.

Two or more people that have the same laboratory confirmed Foodborne Disease (FBD) agent that is epidemiologically associated with the consumption of the same food or meal.