Foods, such as
vinegar and tomatoes that have a pH level less than 7.0.
acute
disease
A disease that
develops rapidly and produces symptoms quickly after infection.
Patients soon recover, or die.
ADA
The Americans with
Disabilities Act. The law requires reasonable accommodation for access
to an establishment by clients and employees with disabilities. The law
was passed in 1990.
additives
Preservatives,
antioxidants, colorings, emulsifiers, stabilizers, artificial
sweeteners and flavorings added to food to improve quality, taste,
shelf life, function or appearance.
aerobe
An organism that
requires oxygen to live. Also referred to as 'aerobic organism'.
aflatoxins
Toxins produced by
mold that can cause serious illness and cannot be killed by cooking.
air Gap
The space between a
water outlet and the highest level of water in a sink drain or tub. It
is one of the cheapest and most reliable methods of backflow
prevention.
alkaline
The opposite
chemical property of acids. Alkaline products have a pH level greater
than 7.0.
allergen
Any substance, such
as foods, pollens, and microorganisms that causes allergies in certain
individuals.
anaerobe
An organism that
requires the absence of oxygen to live. Also referred to as 'anaerobic
organism'.
anaphylactic reaction
A severe allergic
reaction affecting the whole body, often within minutes of eating the
food, and which may result in death.
Anisakis simplex
A parasite that
lives only in its host but survives in food, like raw or undercooked
seafood.
antiseptic
A substance that
prevents the growth of bacteria and molds, specifically on or in the
human body.
An intoxication
commonly found in starchy foods and meat products. This type of
bacteria produces two types of toxins: emetic and diarrheal. Each toxin
causes a different type of illness.
backflow
The reverse flow of
water from a contaminated source to the potable water supply. It can
occur when there is a drop in water pressure and water from the
contaminated supply is sucked into the potable water system.
bacteria
Single-celled
microorganisms with rigid cell walls that multiply by dividing into two
(that is, by binary fission). Some bacteria cause illness and others
cause food spoilage.
Biological contamination
The contamination of
food by microorganisms. Examples of biological contaminants include
bacteria, parasites, viruses, and fungi. These microorganisms may be
transferred to food from a variety of sources, such as people, raw
food, pests, and refuse.
An infection found
on raw poultry and in contaminated water.
carrier
A person who
harbors, and may transmit, pathogenic organisms with or without showing
signs of illness.
CCP
Stands for Critical
Control Point within a HACCP plan. A step in the process where control
can be applied and is essential to prevent or eliminate a food safety
hazard or reduce it to an acceptable level.
CDC
Centers for Disease
Control and Prevention. The CDC investigates foodborne disease
outbreaks.
chemical contamination
The contamination of
food by chemical substances such as pesticides and cleaning solutions.
ciguatoxin
A toxin found in
some tropical coral reef fish. The toxin causes the following symptoms
when consumed: nausea, vomiting, diarrhea, muscular weakness, numbness
in extremities and can cause respiratory arrest.
CIP
Stands for Cleaning
In Place. The cleaning process necessary when equipment cannot be
dismantled or moved. It involves the circulating of non-foaming
detergents and disinfectants, or sanitizers, through assembled
equipment and pipes, using heat and mostly turbulence to attain a
satisfactory result.
cleaning
The process of
removing soil, food residues, dirt, grease and other objectionable
matter; the chemical used to do this is called a detergent.
cleaning compounds
A chemical compound,
such as soap, that is used to remove dirt, food, stains, or other
deposits from surfaces.
Clostridium botulinum
An intoxication
commonly found in soil, and therefore, in products that come from soil
such as root vegetables. It is anaerobic, which means it grows without
oxygen. Because there's no need for oxygen, clostridium botulinum can
also be found in improperly canned food.
Clostridium perfringens
A mild infection
caused by toxin-producing spores. It is anaerobic and can be found in
soil, animal and human waste, dust, insects, and raw meat.
colitis
An acute or chronic
inflammation of the large intestine or bowel.
colony
A group of
microorganisms produced from one parent cell.
communicable
Capable of being
transmitted between persons or species.
comminuted
To reduce in size by
grinding, mincing, chopping, or flaking. Ground meats are examples of
comminuted food.
contamination
The occurrence of
any objectionable matter in food or the food environment.
control measures
Actions required to
prevent or eliminate a food safety hazard, or reduce it to an
acceptable level.
core item
An item that usually
relates to general sanitation, operational controls, sanitation
standard operating procedures, facilities or structures, equipment
design, or general maintenance.
corrective action
The action to be
taken when a critical limit is breached.
critical limit
The value of a
monitored action that separates the acceptable from the unacceptable.
cross-connection
The mixing of
potable and contaminated water in plumbing lines.
cross-contimination
The transfer of
bacteria from contaminated foods (usually raw) to ready-to-eat foods by
direct contact, drip or indirect contact, or using a vehicle such as
the hands or a cloth.
Cryptosporidium parvum
A parasite found in
soil, food, water, or surfaces that have been contaminated with
infected human or animal feces.
Cyclospora cayetanensis
A microscopic,
single-cell parasite that infects the small intestine and is found in
contaminated water and various types of produce.
Bacterial growth
phase when the number of bacteria decreases as there are more bacteria
dying than multiplying.
decomposition
The process of decay
in a living organism.
dehydration
The process of
reducing the amount of water available in food to prevent the growth of
microorganisms.
detergent
A chemical or
mixture of chemicals made of soap or synthetic substitutes. It
facilitates the removal of grease and food particles from dishes and
utensils and promotes cleanliness, so that all surfaces are readily
accessible to the action of disinfectants.
disinfectant
A chemical used for
disinfection, that is, to reduce microorganisms to a safe
level.
disinfection
The process of
reducing microorganisms to a level that will not lead to harmful
contamination or spoilage of food; the chemical used is called a
disinfectant. Chemical agents and/or physical methods used in this
process should not adversely affect the food.
An organism that can
multiply with or without the presence of oxygen.
FAT
TOM
The acronym that
lists the conditions that support the rapid growth of microorganisms.
These conditions are food, acidity, temperature, time, oxygen, and
moisture.
FDA
Food and Drug
Administration.
FIFO
The acronym for
First In First Out, which is used in stock rotation.
food
additives
Preservatives, food
colorings, and flavorings that are added to food.
food allergy
An identifiable
immunological response to food or food additives, which may involve the
respiratory system, the gastrointestinal tract, the skin or the central
nervous system. The most common food allergies are caused by: nuts --
especially peanuts, eggs, wheat, shellfish, milk and soy.
food
establishment
Any business
(whether for profit or not) whose commercial operations deal with food
or food sources.
food
irradiation
The process of
subjecting food to doses of ionizing radiation (such as gamma rays,
x-rays or electrons) to destroy parasites, insects and most
microorganisms, to extend the life of food and reduce the risk of
food-borne illness.
food safety
The measures and
conditions necessary to control hazards and to ensure fitness for human
consumption of a foodstuff, taking into account its intended use.
food safety
hazard
A biological,
chemical or physical agent in food, or a condition of food, with the
potential to cause harm (that is, an adverse health effect) to the
consumer. Most biological hazards are microbiological.
food safety
management system
The policies,
procedures, practices, controls and documentation that ensure that food
sold by a food business is safe to eat and free from contaminants.
food safety
policy
A company's
commitment to producing safe food, providing satisfactory premises and
equipment and ensuring legal responsibilities are met and appropriate
records maintained. The document outlines management responsibilities
and is used to communicate standards to staff.
foodborne
disease outbreak
The same illness
resulting from the consumption of the same food.
foodborne
illness
An acute illness
resulting from eating contaminated food with symptoms including
abdominal pain, diarrhea, vomiting, and nausea.
food safety
The
measures and conditions necessary to control hazards and to ensure
fitness for human consumption of a foodstuff, taking into account its
intended use.
fumigation
A method of pest
control that completely fills an area with smoke, gas or vapor in order
to kill vermin or insects.
fungi
Biological
contaminants that can be found naturally in air, plants, soil, and
water. Fungi can be small, single-celled organisms or larger
multi-cellular organisms.
Hazard Analysis and
Critical Control Point. A food safety management system that
identifies, evaluates and controls hazards that are significant for
food safety.
HACCP
plan
Documentation
completed during the HACCP study and implementation. It includes the
hazard analysis, the flow diagram, the HACCP control charts, monitoring
records, verification details and modifications to the system.
hand
washing
The process of
cleansing the hands with soap and water to thoroughly remove soil
and/or microorganisms. Food workers must clean their hands up to their
elbows.
hazard
analysis
The process of
collecting and evaluating information on hazards and conditions leading
to their presence to decide which are significant for food safety and
therefore should be addressed in the HACCP plan.
heat
stable toxin
A toxin that is not
destroyed by cooking food at normal times and temperatures.
Hepatitis
A virus
A disease primarily
found in the feces of infected persons. It is spread by infected food
workers to ready-to-eat food including deli meats. It can also be
spread to produce and salads and can be found in raw shellfish.
high-risk
food
See potentially
hazardous food (PHF)/time/temperature control for safety food (TCS
Food).
high-risk
population
People who are at
high-risk for foodborne illness, including the elderly, the very young,
people who are immunocompromised, pregnant women, and
allergen-sensitive people.
histamine
A toxin formed in
certain scombroid fish, such as mackerel, mahi mahi, and tuna, when
they are temperature abused.
histidine
A natural amino acid
present in protein material found in certain scombroid fish, such as
mackerel, mahi mahi, and tuna. When these fish are temperature abused,
it can lead to histamine production or scombroid poisoning.
HIV
virus
A retrovirus spread
through blood and bodily fluids. The CDC has found no evidence that the
HIV virus can be transmitted through food.
hot
holding
The storage of
cooked food at 135°F (57°C) or higher, while awaiting consumption by
customers.
Having an immune
system that is impaired, including the very old, very young and those
with a disease or ongoing treatment that weakens the immune system.
incubation
period
The period between
infection and the first signs of illness.
infection
A disease caused by
the release of endotoxins in the intestine of the affected person.
Illnesses caused by infection will normally have a longer onset time.
It may take one or two days before the infection makes a person feel
ill.
intoxication
An illness caused
when bacteria produce and release exotoxins into food. Illnesses caused
by intoxication will normally have a short onset time. Intoxication can
also be caused by chemical residues and food additives.
Bacterial growth
phase when bacteria are not multiplying at all.
lesion
A skin injury
usually caused by disease or trauma.
Listeria monocytogenes
An infection
naturally found in soil, raw vegetables, and milk that has not been
properly pasteurized. It is associated with certain ready-to-eat foods
such as deli meats and hot dogs.
logarithmic phase
Bacterial growth
phase when bacteria multiply rapidly.
low-risk food
Ambient stable foods
that do not normally support the multiplication of pathogens. They
include food that is acidic, high in sugar and high in salt.
Modified Atmosphere
Packaging. A physical preservation method that involves changing the
proportion of gases normally present around a food item; for example,
vacuum packing.
mechanically tenderized
Manipulating meat
with deep penetration by processes which may be referred to as 'blade
tenderizing,' 'jaccarding,' 'pinning,' 'needling,' or using blades,
pins, needles or any mechanical device. It does not include processes
by which solutions are injected into meat.
microbiological
Living organisms
invisible without the use of a microscope.
microorganisms
Organisms such as
bacteria, viruses, fungi, and parasites that are too small to be seen
with the naked eye. The microorganisms listed contaminate food and
cause foodborne illness.
mold
Microscopic
chlorophyll-free fungi which produce thread-like filaments; they can be
black, white or of various colors.
monitoring
The planned
observations and measurements of control parameters to confirm that the
process is under control and that critical limits are not exceeded.
The cooking of food
in a food establishment using a process in which the initial heating of
the food is intentionally halted so that it may be cooled and held for
complete cooking at a later time prior to sale or service. It does not
include cooking procedures that only involve temporarily interrupting
or slowing an otherwise continuous cooking process.
non-perishable food
Food that does not
sustain the growth of microorganisms, such as sugar, flour and dried
fruit. Also referred to as 'stable'.
Norovirus
A single-stranded
RNA virus that causes gastroenteritis. It is a primary cause of
foodborne illnesses and is transmitted by fecally contaminated food or
water. Norovirus can also be transmitted by person-to-person
contact.
microorganisms
Organisms such as
bacteria, viruses, fungi, and parasites that are too small to be seen
with the naked eye. The microorganisms listed contaminate food and
cause foodborne illness.
mold
Microscopic
chlorophyll-free fungi which produce thread-like filaments; they can be
black, white or of various colors.
monitoring
The planned
observations and measurements of control parameters to confirm that the
process is under control and that critical limits are not exceeded.
An organism that
lives and feeds in or on another living creature, known as a host, in a
way that benefits the parasite and disadvantages the host. In some
cases, the host eventually dies.
pasteurization
A heat treatment of
food at a relatively low temperature that destroys the vegetative
pathogens and most spoilage organisms, thus prolonging the shelf life.
Toxins and spores generally survive and rapid cooling and refrigerated
storage is usually essential.
pathogen
Disease producing
organism.
perishable food
Food that is most
prone to spoilage, such as meat, poultry, fish, dairy products, fruits
and vegetables.
person in charge
An individual
responsible for a food establishment, or the department or area of a
food establishment.
personal hygiene
Standards of
personal cleanliness habits, including keeping hands, hair, and body
clean, and wearing clean clothing in the food establishment.
pest
An animal, bird or
insect capable of directly or indirectly contaminating food.
PH
A index used as a
measure of acidity / alkalinity, measured on a scale of 1 to 14. Acidic
foods have pH values below 7 and alkaline foods above 7; a pH value of
7 is neutral.
physical contamination
Occurs when any
foreign object becomes mixed with food and presents a hazard or
nuisance to those consuming it.
potable water
Water that is safe
to drink; an approved water supply.
potentially hazardous food
(PHF)/time/temperature control for safety food (TCS Food)
Products that under
the right circumstances support the growth of foodborne illness-causing
microorganisms.
preservation
The treatment of
food to prevent or delay food spoilage, and inhibit the growth of
pathogenic microorganisms, which would render the food unfit for
consumption.
priority foundation item
A provision in the
FDA Food Code whose application supports, facilitates or enables one or
more priority items. It includes an item that requires the purposeful
incorporation of specific actions, equipment or procedures by industry
management to attain control of risk factors that contribute to
foodborne illness or injury such as personnel training, infrastructure
or necessary equipment, HACCP plans, documentation or record keeping,
and labeling.
priority item
A provision in the
FDA Food Code whose application contributes directly to the
elimination, prevention or reduction to an acceptable level, hazards
associated with foodborne illness or injury and there is no other
provision that more directly controls the hazard. It includes items
with a quantifiable measure to show control of hazards such as cooking,
reheating, cooling, handwashing.
protozoa
A type of parasite.
Single-celled microscopic organisms (larger than bacteria) that form
the basis of the food chain. They live in moist habitats such as
oceans, rivers, soil and decaying matter; some are pathogenic.
A planned and
systematic approach to ensuring that a product or service meets the
required standards over time. It is a proactive process.
quality control
A series of
techniques used to assess compliance with a standard specification,
which relies on end-product testing as an indicator of consistent
quality. It is a reactive process.
quaternary ammonium
Quaternary Ammonium
Compounds. A common example of a chemical disinfectant. Commonly also
referred to as 'Quats'.
Food that is meant
for consumption without any treatment that is intended to destroy any
pathogens that may be present. They include all high-risk foods and
such foods as fruit, salad, vegetables and bread.
reheating
The process of
re-cooking previously cooked and cooled foods to a temperature of at
least 165°F (74°C).
restriction
Preventing a worker
with certain illnesses or symptoms from working with food or in food
contact areas.
risk
The likelihood of a
hazard occurring in food.
risk assessment
The process of
identifying hazards, assessing risks and severity, and evaluating their
significance.
Food that is free of
contaminants and will not cause harm, injury or illness to anyone
eating it.
Salmonella
spp.
An infection
commonly found in raw poultry, eggs, raw meat, and dairy products. It
has also been found in ready-to-eat food that has come into contact
with infected animals or their waste.
sanitize
Using chemicals or
heat to clean and disinfect at the same time.
scrombroid
A species of fish,
including tuna, mahi mahi and mackerel, that can produce histamine
toxins when temperature abused.
septic
Infected by
bacteria, which produce pus.
Shiga toxin-producing E. coli
An infection found
in ground beef and contaminated produce. It takes only a small amount
of the bacteria to cause illness.
Shigella spp.
A bacterial
infection found in the feces of people with shigellosis. It can be
found in ready-to-eat foods such as greens, milk products, and
vegetables, and also in contaminated water. The most common method of
transmission is cross-contamination. Flies can also be carriers of this
type of bacteria.
slacking
The process of
gradually increasing
frozen food from a temperature of -10°F to 25°F (-23°C to -4°C) to
facilitate even heat distribution during the cooking process.
spore
A resistant resting
phase of bacteria, protecting them against adverse conditions such as
high temperatures.
Staphylococcus aureus
An intoxication
commonly found on the skin, nose, and hands of one out of two people.
It is transferred easily from humans to food when people carrying the
bacteria handle the food without washing their hands. This bacteria
also produces toxins that multiply rapidly in room-temperature
food.
stationary phase
Bacterial growth
phase when the number of bacteria produced by multiplication equals the
number of bacteria dying.
stock rotation
The practice of
ensuring the oldest stock is used first and that all stock is used
within its shelf life.
sulfite preservative
A chemical
preservative used to prevent spoilage. Sulfites can cause reactions,
including respiratory complications, in some individuals.
The pre-determined
value for the control measure that will eliminate or control the hazard
at a control point.
temperature danger zone
The temperature
range at which most
foodborne microorganisms rapidly grow. The temperature danger zone is
between 41° to 135°F (5° to 57°C).
toxin
Poison produced by
pathogens, either in the food or in the body, after consumption of
contaminated food.
transmissible
Capable of being
transmitted from person to person.
Trichinella
spiralis
An intestinal
roundworm that is found in wild game animals and in undercooked pork.
The larvae of the trichinella spiralis can move throughout the body,
infecting various muscles and causing the infection Trichinosis.
Trichinosis
An infection caused
by trichinella spiralis, which is an intestinal roundworm that can be
found in wild game animals and in undercooked pork. The larvae of the
trichinella spiralis can move throughout the body, infecting various
muscles.
Ultra Heat
Treatment. A high temperature preservation method used to extend shelf
life without the changes in flavor and texture caused by
sterilization.
unadulterated
Food in a pure state.
USDA
United States
Department of Agriculture.
use-by date
The last date
recommended for the use of the product while at peak quality. The
manufacturer of the product usually determines the date.
Capable of growing.
Bacteria in the vegetative state continue to divide at regular
intervals while conditions are suitable for growth and multiplication.
vehicles
The objects by which
viruses are transferred from sources to ready-to-eat foods including
hands, cloths and equipment; hand-contact surfaces; and food-contact
surfaces.
verification
The application of
methods, procedures and tests to determine compliance with the HACCP
plan, in addition to the monitoring.
Vibrio
parahaemolyticus
An infection
commonly associated with raw or partially cooked oysters.
viruses
Microscopic
pathogens (smaller than bacteria) that multiply in the living cells of
their host.
A
measure of the water in food available to microorganisms; it is
represented by the symbol aw. Most bacteria multiply best in food with
a water activity of between 0.95 and 0.99.