1
Materials that do not transmit electric currents.
2
Temperature zone in which bacteria grow.
3
The passing of bacteria, microorganisms, or other harmful substances indirectly from one patient to another through improper or unsterile equipment, procedures, or products.
4
A disease that is long-lasting or recurrent.
5
A disease transmitted by food.
6
Exerting pressure on a victims abdomen to alleviate choking
7
Metal that is approved to hold food items
8
the cleanliness of equipment and facilities.
9
A bandage that is free from dirt and germs.
10
Foodborne illness caused by bacteria in undercooked meats, unpasteurized dairy and untreated water.
11
Foodborne illness caused by a virus found in untreated water sources.
12
A substance which kills or retards the growth of microorganisms, especially when used for protection against infection.
13
how food is handled to prevent illness.
14
Foodborne illness caused by bacteria found in undercooked poultry, meats and eggs.
15
A substance or preparation for killing germs designed for used esp. on food-processing equipment.
16
Surface that is impenetrable.
17
Foodborne illness caused by bacteria found in raw or undercooked ground beef.
18
United States Department of Agriculture
