| 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 prevents foodborne illness, addressing the five most common CDC risk factors |
| Hazard Analysis Critical Control Point (HACCP) | food safety management system that identifies hazards at specific points and then prevents or reduces risks at those points |
| 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 |
| workflow | how work moves within a facility |
| coving | curved, sealed edge between floor and wall to keep area clean and prevent pests from hiding |
| NSF International | organization that develops standards for sanitary equipment design, and certifies equipment |
| Underwriters Laboratories (UL) | provides sanitation classification listings for equipment that complies with NSF International standards |
| utilities | water, electricity, gas, sewage and garbage disposal |
| cross-connection | link that can allow contaminants from drains, sewers or other sources to enter a potable water supply |
| backflow | unwanted reverse flow of contaminants through a cross-connection into a potable water system |
| air gap | air space used to separate a water-supply outlet from any contaminated source, preventing backflow |
