| A | B |
|---|
| bacteria | Single-celled organism that can live in food or water and also on our skin or clothing; some are a potential biological hazard, capable of producing foodborn illness. |
| biological hazards | Living organisms such as bacteria, viruses, fungi, and parasites, which are a health risk. |
| chemical hazards | Toxins such as metals, cleaning compounds, food additives, and fertilizer found in food and water. |
| cross-contamination | Contamination of food that occurs when safe food comes in contact with biological, physical, or chemical hazards while it is being prepared, cooked, or served. |
| direct-contamination | Contamination of food caused by improperly storing, cooking, or serving food that causes the biological hazards in the food itself. |
| foodborne illness | Illness that results from eating contaminated foods. |
| fungi (fungus) | Single-celled or multi-celled organism. My be beneficial; such as mold to produce cheese; may be a biological hazard, such as a fungus that causes a foodborne illness. |
| parasites | Multi-celled organisms that can cause illness when eaten; roundworms are an example. |
| pathogen | Disease-producing organism, such as bacteria, viruses, parasites, or fungi. |
| pest management | Approach to controlling and eliminating rodents, insects, and other pests from the kitchen by keeping the kitchen clean; maintaing the building, especially doors, windows, roof, and drains; covering garbage; and using pesticides when necessary. |
| physical hazards | Object that falls into food and can cause injury or illness. |
| potentially hazardous foods | Foods that, because of conditions or the nature of the food itself, provide a friendly environment for the rapid growth of pathogens. |
| safe foods | Food that won't make you sick or hurt you when you eat them. |
| sanitizing | Using either heat or chemicals to reduce the number of disease-causing organisms on a surface to a safe level. |
| temperature danger zone | Temperature range from 40F-140F in which disease-causing organisms thrive. |
| viruses | Biological hazards that can cause illness when they invade a call and trick the cell into making more viruses. |
| water activity (Aw) | Measurement of the amount of moistre available in a food; the scale runs from 0-1.0, with water at 1.0 and potentailly hazardous foods at .85 or higher. |
| dry goods | Foods such as flour, tea, sugar, rice, or pasta. |
| flow of food | Route food takes from the time a kitchen receives it to the time it is served to the customer. |
| hazard analysis | Revuew if the ways foods may become unsafe during handling, preparation, and service. |
| one-stage cooling method | Safely cooling foods to below 41F within four hours to avoid foodborn illness. |
| perishable goods | Foods, such as meats, and milk, that must be properly wrapped orkept cold until they can be stored in a refrigerator or freezer. |
| time-temperature abused foods | Food that has been held in the temperature danger zone for more than two hours. |
| two-stage cooling method | Safely cooling foods to 70F within two hours and to below 41F within four hours, for a total cooling time of six hours to avoid foodborn illness. |
| corrective action | Steps a food service establishment takes to correct a problem or situation, such as food held too long at an unsafe temperature. |
| critical control point | Specific time in the process of food handling when you can prevent, eliminate, or reduce a hazard. |
| critical limits | Measurements of time and temperature that indicate when a food is at risk and in need of a corrective action. |
| FDA Food Code | Code set of recommendations for safe food handling, provided by the Federal Department of Agriculture, that may be adopted (all of in part) by local governments as law. |
| food-safety audit | Inspection of a food service establishment by a representative of the local health department. |
| food-safety system | System of precautionary steps that take into account all the ways food can be exposed to biological, chemical, or physical hazards. |
| HACCP | Hazard Analysis Critical Control Plan; a system for maintaing food safety. |
