40 terms

Culinary food safety

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Bacteria
Simple, microscopic life forms that are responsible for many foodborne illnesses
Binary fission
The process by which bacteria multiply, by splitting into two
Carrier
A person who carries pathogenic microorganism a without suffering the symptoms
Clean
Free from dirt
Contaminant
Any substance or object in food that makes the food harmful or objectionable
Control (control measure)
An action designed to eliminate a hazard or to reduce the risk from it to an acceptable level
Critical control point (ccp)
In HACCP, a point or procedure in the food system where the loss of control may result in an unacceptable health risk
Critical limit
In HACCP, the standard (maximum or minimum value) that must be applied to a critical control point to minimize the risk that an identified hazard will occur. The "border" between what is safe or unsafe
Danger zone
The temperature range most suitable for rapid bacterial growth; 40-140 degrees F
Detergent
A chemical that helps dissolve grease and remove dirt
Dormant
A period of inactivity when bacteria do not mulitply
Food allergen
A substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening
Food safety
The safeguarding, or protection, of food from anything that could harm consumers health. This included all the practical measures involved in keeping food safe and wholesome through all the stages of production to point of sale or consumption
Food borne hazard
Anything biological, physical or chemical that could cause harm to the consumer.
Food borne illness/ disease
Any illness caused by eating or drinking contaminated food.
Foodborne illness/ disease outbreak
The outrrence of two of more cases of a similar illness that results from eating a common food.
HACCP
Hazard analysis critical control point. A formal, documented system of hazard analysis
Hazard
Anything that could cause harm to consumers. Food borne hazards are biological, chemical or physical
Infestation
The presence of pests (bugs, birds, rodents)
Internal (core) temperature
The temperature at the center or thickest part of the food
Microorganism (or microbe)
A very small (micro) life form (organism). Microorganisms include: bacteria, viruses, fungi (molds and yeast) and some parasites
Onset (or incubation period)
The time it takes for the symptoms of a FBI to start after contaminated food has been eaten
Organism
An independent life form
Parasite
A life form (organism) that lives on another life form
Pathogen
An organism that causes disease
Potentially hazardous foods or time/temperature control for safety foods (PHF/TCS) foods)
Foods that need time and temperature control because they support the rapid growth of pathogenic microorganism sorry the formation of toxins
Preservation
Treatment to delay spoilage and extend shelf life
Ready to eat foods
Foods that are edible without preparation (such as washing or cooking)
Risk
The likelihood of harm
Sanitizer
A chemical that destroys many pathogenic microorganisms, reducing them to safe levels
Shelf life
The period when food is safe to eat and its best, if the storage conditions are correct
Spoilage
The process of causing damage. Spoilage bacteria make food deteriorate, making food unwholesome or unfit for consumption
Spore
A protective coating formed by some bacteria to help them survive adverse conditions such as cooking or drying
Sterilization
The process of killing all microorganisms
Temperature abuse
Keeping food in the danger zone for too long
Temperature control
Keeping food safe at a safe temperature, or using heat to destroy pathogenic microorganisms (for example by cooking)
Toxin
A poison produced by some living organisms, such as bacteria and molds
Vehicle of contamination
Hands, utensils or tools that can carry microorganisms onto food, causing contamination
Virus
An extremely small, highly infectious, pathogen
Workflow
The route through food premises for food, employees and equipment during all stages from delivery or raw food and ingredients to dispatch, sale or service of finished product
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