| A | B |
|---|
| Air gap | Air space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of the sink is an example. An air gap is the only completely reliable method for preventing backflow |
| Backflow | Unwanted, reverse flow of contaminants through a cross-connection into a potable water system. It occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply |
| Cross-connection | Unwanted, reverse flow of contaminants through a cross-connection into a potable water system. It occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply |
| Cross-connection | Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply. A hose connected to a faucet and submerged in a mop bucket is an example |
| Potable water | Water that is safe to drink |
| Vacuum breaker | Device for preventing the backflow of contaminants into a potable water system |
| Cleaning | Process of removing food and other types of soil from a surface, such as a countertop or plate |
| Sanitizing | Process of reducing the number of microorganisms on a clean surface to safe levels |
| Heat sanitizing | Using heat to reduce the number of microorganisms on a clean surface to safe levels. One common way to heat sanitize tableware, utensils, or equipment is to immerse them in or spray them with hot water. To be effective, the water must be at least 171˚F (77˚C) and the items must be immersed for thirty seconds |
| Chemical sanitizing | Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels. Items can be sanitized by immersing them in a specific concentration of sanitizing solution for a specific period of time, or by rinsing, swabbing, or spraying the items with a specific concentration of sanitizing solution |
| Sanitizer | Chemical used to sanitize. Chlorine, iodine, and Quats (Quaternary Ammonium Compounds) are the three most common types of chemical sanitizer used in the restaurant and foodservice industry |
| Material Safety Data Sheets (MSDS) | Sheets supplied by the chemical manufacturer listing the chemical, its common names, its potential physical and health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so they are accessible to employees |
| Master cleaning schedule | Detailed schedule listing all cleaning tasks in an establishment, when and how they are to be performed, and who will perform them |
| Integrated pest management (IPM) | Program using preventative measures to keep pests from entering an establishment and control measure to eliminate any pests that do get inside |
| Pest control operator (PCO) | Licensed professional who uses safe, up-to-date methods to prevent and control pests |
| Infestation | Situation that exists when pests overrun or inhabit an establishment in large numbers |
