b'GlossaryReady-to-Eat Foods: Any food that can be served without additional preparation. This includes sliced fruits and vegetables, salads, breads and pastries, chips, and sandwiches.Re-heating: The process of bringing a cold cooked food up to a hot temperature. You must bring food from 41 F to 165o F within two hours for safe reheating.Sanitizing: An additional step after washing and rinsing that removes bacteria from food contact surfaces. Acceptable sanitizing methods include a mild bleach solution, very hot water, or steam. Temperature Control: One of the best defenses against foodborne illness is keeping foods at a proper temperature. This includes cold holding at 41 F or colder; hot holding at 135 F or hotter; and not letting food remain in the Danger Zone for more than four hours.Virus: A virus is one kind of germ that can cause foodborne illness. Viruses are usually spread through improper hygiene, including lack of handwashing, or touching food after you have coughed or sneezed.YOPI: An acronym that can help you remember the components of Highly Susceptible Populations: people Younger than five years old; Older than 65 years old; Pregnant women; and people with a compromised Immune system.96'