104 terms


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