FOODBORNE ILLNESS: a disease that is carried or transmitted to people by food.

OUTBREAK: incident when two or more people have same illness from eating same food.

HACCP: Hazard Analysis Critical Control Point:
Procedures for proper food handling, monitoring techniques to ensure food safety.

CONTAMINATION: presence of harmful substances not originally present in food.

TIME-TEMPERATURE ABUSE:
Remain too long at temp favorable to growth of microorganisms.