| A | B |
|---|
| bacteria | salmonella, e. coli and shigella |
| viruses | hepatitis a and norovirus |
| bimetallic stemmed thermometer | affordable and accurate tool that measures temperatures in food from 0F to 220F |
| calibration | regular adjustments of tools to keep them accurate |
| ice-point method | way to calibrate a thermometer that uses ice and the freezing point of water as a reference |
| boiling-point method | way to calibrate a thermometer that uses the boiling point of water as a reference |
| cleaners | chemicals that remove food, dirt, rust, stains minerals, debris and other deposits |
| cleaning | removing food, dirt and debris from a surface |
| contact time | the specific period of time during which an object being sanitized must be immersed in the solution. Contact time depends on the sanitizer being used |
| contamination | occurs when harmful things are present in food, making it unsafe to eat |
| corrective action | a step or action taken to fix a problem that could make food unsafe |
| cross-contact | the transfer of allergens from food or surfaces. Like contamination, this can make food unsafe for an allergic customer |
| cross-contamination | the spread of pathogens from one surface or food to another |
| FAT TOM | a way to remember the six conditions that bacteria need to grow: food, acidity, temperature, time, oxygen and moisture |
| first-in, first-out (FIFO) | rotation of food in storage to use the oldest inventory first. Store older supplies in front and newer supplies behind |
| flow of food | the path that food takes in an operation. Begins at purchasing and ends with service to the customer |
| food allergy | the body's negative immune system reaction to a protein in food |
| food safety management system | a set of procedures and protocols designed to keep food safe at any point where contamination or other hazards exist |
| foodborne illness | a disease transmitted to people by food |
| foodhandlers | more than just people who prepare food - busers, dishwashers, waitresses can all handle food or food contact items |
| fungi | can cause illness, but mostly responsible for spoiling food. Mold and yeast are examples |
| handwashing | the most important part of personal hygiene and the best way to prevent the spread of pathogens |
| hazard | something with the potential to cause harm. In food prep, they are biological, physical and chemical |
| Hazard Analysis Critical Control Point | a type of food safety management system that identifies hazards at specific points and puts a plan in place to control the hazard. |
| high-risk populations | people who have more risk of getting a foodborne illness - infants and children, the elderly and those with compromised immune systems |
| host | a person, animal or plant on which another organism, such as a parasite, lives and feeds |
| infrared thermometers | These tools measure the temperatures of food and equipment surfaces, do not need to touch a surface to check its temperature, so there is less chance for cross-contamination and damage to food. |
| integrated pest management program (IPM) | A system that will prevent, control, or eliminate pest infestations in an operation. |
| master cleaning schedule | A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned. |
| parasites | Parasites are organisms that live on or in another organism (the host). The parasite receives nutrients from the host. |
| pest control operator (PCO) | Experts at applying, storing, and disposing of pesticides who have access to the most current and safe methods for eliminating pests. They are trained to determine the best methods for eliminating specific pests and are knowledgeable about local regulations |
| ready-to-eat food | Food that can be eaten without further preparation, washing, or cooking |
| sanitizing | Reducing pathogens on a surface to safe levels |
| TCS food | Food that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety |
| temperature danger zone | The temperature range between 41°F and 135°F. Pathogens grow well in food that has a temperature in this range |
| time-temperature abused | Food that is cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated improperly |
| viruses | he leading cause of foodborne illness. Viruses can survive refrigerator and freezer temperatures |
| yeast | Can spoil food quickly. The signs of spoilage include the smell or taste of alcohol, white or pink discoloration, slime, and bubbles |
| thermocouples and thermistors | Common in restaurant and foodservice operations. They measure temperatures through a metal probe and display them digitally. |
| mold | grow under almost any condition, but especially in acidic food with little moisture. Molds often spoil food and sometimes produce toxins that can make people sick. Refrigerator and freezer temperatures may slow the growth |
