b'GlossaryBacteria: Single-celled, potentially harmful creatures that can grow on food when its left in the Danger Zone. Chemicals: For food safety purposes, the word chemicals refers to ingredients in cleaning, sanitizing, and pesticide products. Chemicals can make people sick if they get into food.Clean: An object or surface is clean if dirt, debris, bacteria, chemicals, and any other items that could cause an illness have been removed.Cold Holding: Keeping food cold using refrigeration or ice. Cold holding must be at 41 F or colder. Cross-Contamination: Any time germs are spread from one food item to another. Examples include raw meat touching fresh produce, or meat juices dripping onto items stored on lower shelves.Danger Zone: The Danger Zone is the range of temperatures in which its more likely for bacteria to grow on food. The Danger Zone is between 41 F and 135 F.Date Marking: Date marking refers to labeling food containers with the date when they were either opened, or when the food was cooked. Food thats stored in the refrigerator must be discarded by the end of the seventh day after the marked date to make sure it doesnt become a health hazard.92'