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THCTT Chapter 2 - Vocabulary
Keeping Food Safe
42
Culinary Art
10th Grade
04/21/2014
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Term
bacteria:
 Definition
Cause many foodborne illnesses. Some bacteria, as they grow and die, create toxins (poisons) in food. Cooking may not destroy these toxins, and people who eat them can become sick.
Term
bimetallic stemmed thermometer:
 Definition
Can check temperatures from 0°F to 220°F. This makes it useful for checking both hot and cold types of food.
Term
calibration:
 Definition
Regular adjustments to tools to keep them accurate.
Term
cleaners:
 Definition
Chemicals that remove food, dirt, rust, stains, minerals, and other deposits.
Term
cleaning:
 Definition
Removing food and other dirt from a surface.
Term
contact time:
 Definition
The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.
Term
contamination:
 Definition
Occurs when harmful things are present in food, making it unsafe to eat.
Term
corrective action:
 Definition
Action taken to fix a problem if a critical limit hasn't been met.
Term
critical control points (CCPs):
 Definition
The points in a process where identified hazard(s) can be prevented, eliminated, or reduced to safe levels.
Term
critical limit:
 Definition
A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard.
Term
cross-contact:
 Definition
The transfer of allergens from food containing an allergen to the food served to a customer.
Term
cross-contamination:
 Definition
The spread of pathogens from one surface or food to another.
Term
FAT TOM:
 Definition
A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture.
Term
first-in, first-out (FIFO) method:
 Definition
Rotation of food in storage to use the oldest inventory first. Many operations use the FIFO method to rotate refrigerated, frozen, and dry food during storage.
Term
flow of food:
 Definition
The path that food takes in an operation. It begins when you buy the food and ends when you serve it.
Term
food allergy:
 Definition
The body's negative reaction to a food protein.
Term
food safety management system:
 Definition
A group of procedures and practices that work together to prevent foodborne illness.
Term
foodborne illness:
 Definition
A disease transmitted to people by food.
Term
foodborne-illness outbreak:
 Definition
When two or more people get the same illness after eating the same food items.
Term
foodhandlers:
 Definition
This includes more than just the people who prepare food. Servers and even dishwashers are considered foodhandlers, because they either handle food directly or work with the surfaces that food will touch.
Term
fungi:
 Definition
Can cause illness, but most commonly, they are responsible for spoiling food. Fungi are found in air, soil, plants, water, and some food. Mold and yeast are two examples of fungi.
Term
handwashing:
 Definition
The most important part of personal hygiene.
Term
hazard:
 Definition
Something with the potential to cause harm. In the preparation of food, hazards are divided into three categories: biological, chemical, and physical.
Term
Hazard Analysis Critical Control Point (HACCP):
 Definition
A type of food safety management system. HACCP identifies major hazards at specific points within a food's flow through the operation.
Term
high-risk populations:
 Definition
Certain groups of people who have a higher risk of getting a foodborne illness than others.
Term
host:
 Definition
A person, animal, or plant on which another organism, such as a parasite, lives and feeds.
Term
immune system:
 Definition
The body's defense against illness.
Term
infrared thermometers:
 Definition
These thermometers, which 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.
Term
inspection:
 Definition
A formal review or examination conducted to see whether an operation is following food safety laws.
Term
master cleaning schedule:
 Definition
A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
Term
mold:
 Definition
Molds 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 of molds, but cold doesn't kill them.
Term
parasites:
 Definition
Parasites are organisms that live on or in another organism (the host). The parasite receives nutrients from the host.
Term
pathogens:
 Definition
The microorganisms that cause illness.
Term
pest control operator (PCO):
 Definition
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.
Term
RTE, ready-to-eat food:
 Definition
Food that can be eaten without further preparation, washing, or cooking.
Term
sanitizing:
 Definition
Reducing pathogens on a surface to safe levels.
Term
TCS food:
 Definition
Food that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety (TCS).
Term
temperature danger zone:
 Definition
The temperature range between 41°F and 135°F. Pathogens grow well in food that has a temperature in this range.
Term
thermocouples and thermistors:
 Definition
Common in restaurant and foodservice operations. They measure temperatures through a metal probe and display them digitally. The sensing area on thermocouples and thermistors is on the tip of the probe.
Term
time-temperature abused:
 Definition
Food that is cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated improperly.
Term
viruses:
 Definition
The leading cause of foodborne illness. Viruses can survive refrigerator and freezer temperatures.
Term
yeast:
 Definition
Can spoil food quickly. The signs of spoilage include the smell or taste of alcohol, white or pink discoloration, slime, and bubbles.
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