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Abrasive Cleaners

Cleaners with scouring agent used on hart to remove soils


pH levels below 7.0, inhibit the growth of microorganisms

Active managerial control

Management system developed by the CDC to prevent food borne ilness

Air Curtains

Devices installed above doors that blow air when the door is open. Prevents insects from getting in

Air Gap

Gap that separates water supplies from contaminating sources. Prevents backflow


pH above 7.0


Americans with Disabilities Act. Requires accommodation for persons with disabilities

Aseptically Packaged Food

Food sealed under sterile conditions after UHT pasteurization


Reverse flow of contaminants into a potable water supply


Single-celled living microorganisms that cause food borne illnesses

Bacterial Growth

Reproduction of bacteria by splitting in two. Bacteria can double every twenty minutes.

4 Stages of Bacterial Growth

Lag, Log, Stationary and Death phases

Bimetallic stemmed thermometer

Most common type of thermometer. Metal probe with a sensor in the end. Measures from 0-220* F

Biological contaminants

Microorganisms such as viruses, bacteria, parasites and fungi

Biological hazards

Illness causing microorganisms that contaminate food

Biological toxins

Poisons produced by pathogens, plants or animals

Blast Chiller

Used to cool food quickly from 135-37* F within 90 minutes

Boiling-Point Method

Method used to calibrate thermometers based on the boiling temp. of water

Booster Heater

Water heater attached to dishware machines used to sanitize tableware and utensils


Process of ensuring a thermometer is reading accurate temperatures. Either boiling point or freezing point methods


People who carry pathogens and infect others but never get ill themselves


Centers for Disease Control. Investigate foodborne-illness outbreaks, study causes and controls and publish statistical data

Chemical Contaminants

Chemical substances such as cleaners, sanitizers, polishes, lubricants and toxic metals

Chemical Hazards

Substances that can contaminate food (chemicals)

Chemical Sanitizing

Using a chemical solution to reduce the number of microorganisms by imersing in a solution


Chemical used to sanitize. Kills a wide variety of microorganisms

Ciguatera Poisoning

Illness caused by eating fish that has consumed the ciguatera toxin. Occurs in tropical reef fish


Free of visible soil


Chemicals that remove food, soil, rust stains, minerals and other deposits from surfaces


Process of removing food and other types of soil from a surface

Cold-holding equipment

Equipment that holds food at 41* F or lower

Contact spray

Used to kill insects on contact


Presence of harmful substances in food

Corrective action

Predetermined step taken when food doesn't meet a critical limit


Curved, sealed edge placed between the floor and wall to eliminate sharp corners and to deter pests


Critical Control Point. Point where you can intervene or eliminate hazards to safe levels

Critical limit

Minimum or maximum limit a CCP must meet in order to be effective


Physical link where contaminants from drains, sewers or wastewater can enter a potable water supply


Transfer of an allergen from a food containing the allergen to a non-allergen containing food


Transfer of microorganisms from one food or surface to the next

Death phase

Phase where the number of dying bacteria outnumber the living


Alkaline detergents that contain a grease dissolving agent


Used to remove scale, rust and tarnish


Illustrating a skill in front of another person(s)


Cleaner that penetrates and softens soil in order to remove it from a surface

Dry storage

Storage used to hold dry and canned food between 50-70* F and a 50-60% humidity

Electronic insect eliminator

Device that uses light to attract insects and then kills with an electrical charge


Environmental Protection Agency. Sets standards for air and water quality as well as regulates pesticide use and waste handling


Prohibiting foodhandlers from working due to specific medical conditions


Stands for: Food, Acidity, Temperature, Time, Oxygen and Moisture

FDA Food Code

Recommendations from the FDA on how to prevent foodborne illness

Finger cot

Protective covering used to cover a cut or wound on fingers


First In, First Out. Rotation system that uses the oldest products first

Flood rim

Spill-over point of a sink

Flow of Food

Path food takes from purchasing and receiving, to storing, preparing, cooking, holding, cooling, reheating and serving

Food additives

Substances added to food to lengthen its shelf life, enhance flavor or eliminate the need for time and temperature control

Food allergy

The body's negative reaction to a particular food protein


Food and Drug Adminstration. Works with the CDC and USDA providing regulations and inspections to ensure proper food handling and safety measures

Food bar

Self-service buffet

Food-contact surface

Surface that comes into direct contact with food

Food defense

Program developed to prevent deliberate contamination of food


Food Safety and Inspection Service. Agency of the USDA that inspects all food shipped across state boundaries

Food safety management system

Group of programs and procedures used to prevent foodborne illness by controling hazards

Foodborne illness

Illness carried or transmitted to people through food

Foodborne-illness outbreak

Incident in which two or more persons become ill after eating the same food


Unit of lighting equal to the illumination one foot from a uniform light source

Frozen storage

Designed to hold food at temperatures that will keep it frozen


Most often cause food to spoil. Molds, yeasts and mushrooms are fungi

Gastrointestinal illness

Illness related to the stomach or intestines

Glue board

Pest control device. Board with glue on it used to trap mice

HACCP plan

Written document describing procedures to follow to ensure the safety of the food served

Hair restraint

Device used to keep hair out of food

Hand antiseptic

Liquid or gel used to reduce the level of microorganisms found on skin

Hand-washing station

Sink designed for handwashing only

Hard water

Water containing minerals that exceed 120ppm

Hazard analysis

Process of identifying and evaluating potential hazards


Hazard analysis critical control point. Management system used to identify and eliminate hazards


Hazard Communication Station. OSHA standard requiring employers to inform workers of potentially hazardous chemicals

Health inspector

City, county or state employee that conducts health inspections on food-service establishments

Heat sanitizing

Using heat to reduce the number of microorganisms on a clean surface to safe levels

Hepatitis A

Disease that causes inflammation of the liver. Transmitted by poor personal hygiene or contaminated water

High-risk population

People sucseptible to foodborne illness due to compromised immune systems


Biological toxin associated with time/temp abused fish which causes scombroid poisoning


Person, animal or plant on which another organism lives and takes nourishment

Hot-holding equipment

Equipment that holds hot foods at 135* F or higher

Ice-point method

Used to calibrate thermometers based on the freezing point of water

Ice-water bath

Method of cooling food by emersing the container into ice water

Ice paddle

Plastic paddle filled with ice or water and then frozen. Used to stir hot food to cool it quickly

Immune system

Body's defense system against illness


When pests overrun or inhabit an establishment in large numbers


Integrated Pest Management. Program used to keep pests from entering and establishment and to eliminate any pests that do get in


Sanitizer effective at low concentrations


Yellowing of the skin and eyes that could indicate a Hepatitis A infection

Job aids

Materials used to deliver training content to employees

Lag phase

Phase in bacterial growth where the numbers are stable and about to grow

Log phase

Phase in which conditions are favorable for bacteria to multiply rapidly

Master Cleaning Schedule

Detailed list of cleaning tasks and who and how they will be performed


Material Safety Data Sheets. Lists chemicals names, uses, potential hazards and required personal protective equipment that should be used


Small living organisms that can only be seen with a microscope. They cause illness and contaminate food

Minimum internal temperature

The minimum temperature that food must reach to reduce the number of microorganisms to a safe level

Mobile unit

Portable foodservice facilities from concession vans to full field kitchens


Modified Atmosphere Packaging. The air inside the packages is altered using gases such as CO2


Type of fungus that causes food to spoil


Step in the HACCP system where you analize the hazards

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