| A | B |
|---|
| food safety management system | group of programs and procedures to prevent foodborne illness by actively controlling risks through the food flow |
| active managerial control | food safety management system that addresses the five most common risk factors |
| Hazard Analysis Critical Control Point (HACCP) | food safety management system that identifies hazards at specific points in a product’s flow and keeps food safe |
| HACCP plan | document that describes procedures a company will follow to be sure the food served is safe, based on HACCP principles |
| critical control point (CCP) | points in the HACCP process where you can do something to prevent or reduce hazards to safe levels |
| verify | check or prove that something is true |
| documentation | written record of things done |
| NSF International | organization that develops national standards for sanitary equipment design |
| utilities | water, electricity, gas, sewage and garbage disposal |
| cross-connection | physical link between safe water and dirty water, which can let backflow occur |
| backflow | unwanted reverse flow of contaminants through a cross-connection into a drinkable water supply |
| air gap | air space that separates a water supply outlet from a potentially contaminated source |
| crisis | big problem or emergency – like power outage, fire, flood or sewage backup |
| infestation | large number of pests inside an operation |
| pest control operator (PCO) | licensed professional who uses safe, current methods to prevent and control pests |
