| A | B |
|---|
| Food Sanitation | process of protecting food from contamination |
| HACCP | Hazard Analysis Critical Control Points |
| Food Contamination | the presence of harmful, unpalatable or objectionable foreign substances such as chemicals or microorganisms before, during or after processing and storage |
| Cross-contamination | the transfer of bacteria from one object to another, from one object to a person or from person to person |
| Food Poisoning | an illness caused by the ingestion of toxins; also known as a food borne intoxication |
| Food Infection | the ingestion of pathogenic, disease producing, organisms that grow and cause an illness in the host |
| Cleaning | removal of visible soil and food residue on a surface |
| Sanitation | application of a chemical or heat to a clean surface which kills microorganisms |
| Safety | condition of being protected from or unlikely to cause danger, risk or injury |
| Maintenance | process of maintaining or preserving something |
| Hygiene | condition or practice conductive to maintaining health and preventing disease |
| Food Contact Surfaces | surfaces which contact human food during the normal course of operations |
| Foodborne Illnesses | infection or irritation of the gastrointestinal (GI) tract caused by food or beverages which contain bacteria, parasites, viruses or chemicals |
| Biological Hazards | hazards such as bacteria, viruses, yeast and molds which can cause a foodborne illness |
| Chemical Hazards | hazards such as pesticide residues, antibiotic residues, allergens or sanitizers which could have adverse effects on consumers |
| Physical Hazards | items such as metal shavings, glass pieces or other materials which if bitten or swallowed could injure the consumer |
| Hazard | any identifiable cause of illness or injury; hazards can be physical, chemical or biological |
