Term
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Definition
| a disease carried or transmitted to people by food |
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Term
| foodborne-illness outbreak |
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Definition
| an incident, defined by the CDC, in which two or more people get the same illness after eating the same food |
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Term
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Definition
| rules for how the food must be handled |
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Term
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Definition
| an establishment can use this against a food-related lawsuit if it has a food safety management system in place |
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Term
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Definition
| the body's defense system against illness |
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Term
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Definition
| the presence of harmful substances in food |
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Term
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Definition
| include illness-causing microorganisms. (certain plant, mushroom, and seafood toxins) |
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Term
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Definition
| include cleaners, sanitizers, polishes, machine lubricants, and toxic metals |
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Term
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Definition
| foreign objects that accidentally get into food. (examples include hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones in fillets, are also examples) |
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Term
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Definition
| the time when food is allowed to remain too long at temperatures that favor growth of foodborne microorganisms |
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Term
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Definition
| occurs when microorganisms are transferred from one surface or food to another |
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Term
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Definition
| individuals may have this, which can offend customers, contaminate food or food-contact surfaces, and cause illness. (failure to wash hands properly, cough or sneeze on food, touch or scratch wounds and then touch food, come to work while sick) |
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Term
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Definition
| small, living organisms that can be seen only through a microscope. some cause illness |
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Term
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Definition
| microorganisms that cause illness |
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Term
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Definition
| poisons found in pathogens that lead to foodborne illness |
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Term
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Definition
| pathogens need six conditions to grow. Food Acidity Temperature Time Oxygen Moisture. |
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Term
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Definition
| pathogens grow well in food held in this. this is between the temperatures of 41 degrees F and 135 degrees F. |
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Term
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Definition
| the amount of moisture available in food for the growth of pathogens |
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Term
| food most likely to become unsafe |
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Definition
| 1. milk and dairy products 2.eggs 3.meat: beef, pork, and lamb 4.poultry 5.fish 6.shellfish and crustaceans 7.baked potatoes 8.heat-treated plant food, such as cooked rice, beans, and vegetables 9.tofu or other soy protein 10.synthetic ingredients, such as textured soy protein in meat alternatives 11.sprouts and sprout seeds 12.slices melons 13.cut tomatoes 14.untreated garlic-and-oil mixtures |
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Term
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Definition
| leading cause of foodborne illness. They can survive refrigeration and freezer temps. They cannot grow in food, but once eaten, they grow inside a person's intestines. They can contaminate both food and water. They can be transmitted from person to person, from people to food, and from people to food-contact surfaces. |
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Term
| major foodborne illnesses caused by viruses |
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Definition
| Hepatitis A and Norovirus |
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Term
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Definition
| responsible for a large number of foodborne illnesses. Most are controlled by keeping food out of the temperature danger zone. Most will grow rapidly, if FAT TOM conditions are right. Some change into a different form, called spores, to protect themselves. Some produce toxins in food as they grow and die. When the toxins are eaten, an illness can result. Cooking may not destroy these toxins. |
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Term
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Definition
| when nutrients are not available, certain bacteria can change into this different form to keep from dying. Commonly found in soil |
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Term
| foodborne illnesses caused by bacteria |
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Definition
| Bacillus cereus gastroenteritis. Listeriosis. Hermorrhagic colitis. Clostridium perfringens gastroenteritis. Botulism. Salmonellosis. Shigellosis. Staphylococcal gastroenteritis. Vibrio vulnificus primary septicemia/gastroenteritis. |
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Term
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Definition
| a group of pathogens that cause foodborne illness but not as often as bacteria and viruses. They cannot grow in food. They must be in the meat of another animal, called a host, to survive. They can use many animals as hots, including cows, chickens, pigs, and fish. They can be found in the feces of animals and people. They contaminate both food and water - particularly water used to irrigate produce. |
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Term
| foodborne illnesses caused by parasites |
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Definition
| Anisakiasis. Cryptosporidiosis. Giardiasis. |
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Term
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Definition
| can cause illness. Mostly spoils food. Found in air, soil, plants, water, and some food. Examples: Mold and yeast |
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Term
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Definition
| a fungi that can spoil food and sometimes cause illness. some produce toxins, such as aflatoxins. they grow under almost any condition. but they grow well in acidic food with low water activity, such as jams, jellies, and cured salty meat such as ham, bacon, and salami. cooler or freezer temperatures may slow their growth, but do not kill them. |
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Term
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Definition
| a fungi that can spoil food quickly. signs of spoilage can included a smell or taste of alcohol. they yeast itself may look like a white or pink discoloration or slime. like molds they grow well in acidic food with low water activity, such as jellies, jams, syrup, honey, and fruit or fruit juice. |
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Term
| foodborne illnesses caused by seafood toxins |
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Definition
| scombroid poisoning. ciguatera fish poisoning. paralytic shellfish poisoning (PSP). Neurotoxic shellfish poisoning (NSP). Amnesic shellfish poisoning (ASP). |
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Term
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Definition
| leading cause of foodborne illness |
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Term
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Definition
| caused by metals being transferred to the food when acidic food is stored in or prepared with metal equipment such as lead, copper, or zinc |
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Term
| common physical contaminants |
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Definition
| metal shavings from cans, staples from cartons, glass from broken lightbulbs, blades from plastic or rubber scrapers, fingernails, hair, and bandages, dirt, bones, jewelry, fruit pits. |
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Term
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Definition
| a program that should deal with the points in your operation where food is at risk. |
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Term
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Definition
| the body's negative reaction to a particular food protein. |
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Term
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Definition
| when allergens are transferred from food containing an allergen to the food served to the customer |
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Term
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Definition
| people who carry pathogens and infect others without ever getting sick themselves |
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Term
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Definition
| a finger cover used when you have a bandage on your hand |
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Term
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Definition
| keeps hair away from food and keeps the foodhandler from touching it. |
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Term
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Definition
| path through the establishment: purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, and serving |
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Term
| bimetallic stemmed thermometer |
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Definition
| a thermometer that measures temperature through a metal probe with a sensor toward the end. |
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Term
| thermocouples and thermistors |
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Definition
| measure temperature through a metal probe or sensing area and display results on a digital readout |
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Term
| infrared (laser) thermometers |
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Definition
| use infrared technology to produce accurate temperature readings of food and equipment surfaces. |
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Term
| time-temperature indicator (TTI) |
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Definition
| instrument used to monitor both time and product temperature. |
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Term
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Definition
| when a thermometer is adjusted in order to give an accurate reading. they are adjusted by bringing them to the boiling point of water or to the point at which water turns to ice. |
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Term
| Checking the temperature: meat, poultry, fish |
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Definition
| insert the thermometer stem or probe directly into the thickest part of the product |
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Term
| checking the temperature: ROP and bulk food |
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Definition
| insert the thermometer stem or probe between two packages, or fold the packaging around it |
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Term
| checking the temperature: other packaged food |
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Definition
| open the package and insert the thermometer stem or probe into the product |
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Term
| fish should be received at what temperature? |
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Definition
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Term
| shellstock identification tags |
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Definition
| tags that document where the shellfish was harvested |
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Term
| crustaceans must be received at a temperature of? |
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Definition
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Term
| meat must be received at a temperature of? |
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Definition
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Term
| poultry must be received at a temperature of? |
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Definition
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Term
| eggs must be received at a temperature of? |
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Definition
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Term
| dairy products must be received at a temperature of? |
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Definition
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Term
| fresh produce must be received at a temperature of? |
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Definition
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Term
| Modified atmosphere packaging (MAP) |
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Definition
| A reduced oxygen packaged (ROP) food. the air inside of a package is altered using gases such as carbon dioxide and nitrogen. |
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Term
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Definition
| A reduced oxygen packaged (ROP) food. processed by removing the air around the product sealed in a package |
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Term
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Definition
| A reduced oxygen packaged (ROP) food. cooked or partially cooked food is vacuum packed in individual pouches and then chilled |
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Term
| ROP food must be received at what temperature? |
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Definition
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Term
| ultra-high temperature (UHT) pasteurization |
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Definition
| food that is heat-treated at very high temperatures to kill microorganisms |
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Term
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Definition
| sealed under sterile conditions to keep it from being contaminated |
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Term
| hot TCS food must be received at a temperature of? |
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Definition
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Term
| first in, first out (FIFO) |
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Definition
| method used to ensure that refrigerated, frozen, and dry products are properly rotated during storage. |
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Term
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Definition
| used to hold TCS food at 41 degrees or lower. refrigeration slows the growth of microorganisms and helps keep them from growing to levels high enough to cause illness |
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Term
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Definition
| used to hold frozen food at temperatures that will keep it frozen. |
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Term
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Definition
| used to hold dry and canned food. these areas should be kept at the appropriate temperature and humidity levels. |
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Term
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Definition
| the amount of time food will remain suitable for use |
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Term
| fresh produce should be stored at what temperature? |
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Definition
| 41 degrees or lower because they are a TCS food |
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Term
| UHT and Aseptically Packaged Food should be stored at what temperature? |
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Definition
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Term
| canned goods should be stored at what temperature? |
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Definition
| between 50 and 70 degrees F |
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Term
| dry food should be stored at a temperature of? |
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Definition
| between 50 and 70 degrees F |
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Term
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Definition
| process of gradually thawing frozen food in preparation for deep-frying, allowing even heating during cooking |
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Term
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Definition
| added to food to preserve it, not to enhance the flavor. Ex) nitrates, nitrites, and sulfites |
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Term
| minimum internal temperature |
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Definition
| the temperature that will reduce microorganisms in food to safe levels |
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Term
| minimum internal cooking temperatures: poultry; stuffing and stuffed meat, fish, poultry, and pasta; TCS food cooked in a microwave |
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Definition
-poultry; stuffing and stuffed meat, fish, poultry, and pasta-165 degrees F for 15 seconds
-TCS food cooked in a microwave-165 degrees F |
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Term
| minimum internal cooking temperatures: ground meat; injected meat |
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Definition
| -ground meat and injected meat- 155 degrees F for 15 seconds |
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Term
| minimum internal cooking temperatures: pork, beef, veal, lamb; seafood; shell eggs for immediate service |
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Definition
-Pork, beef, veal, lamb (steaks/chops)- 145 degrees F for 15 seconds.
-Pork, beef, veal, lamb (roasts)-145 degrees F for 4 minutes
-Seafood and shell eggs for immediate service- 145 degrees F for 15 seconds |
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Term
| minimum internal cooking temperature: commercially processed, ready-to-eat food |
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Definition
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Term
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Definition
| cool from 135 degrees F to 41 degrees F or lower within 6 hours |
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Term
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Definition
| used to cool food. food is divided into smaller containers and then placed into a clean prep sink or large pot filled with ice water |
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Term
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Definition
| a plastic paddle is filled with ice or with water and then frozen. the food is then stirred with this paddle to help it cool faster. |
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Term
| hot TCS food must be held at an internal temperature of? |
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Definition
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Term
| cold TCS food must be held at an internal temperature of? |
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Definition
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Term
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Definition
| self service areas where customers choose food themselves |
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Term
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Definition
| food shield that is placed 14 inches above the food counter, and it extends 7 inches beyond the food |
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Term
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Definition
| portable facilities ranging from concession vans to elaborate field kitchens |
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Term
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Definition
| typically operate in one location for less than 14 days. (food service tens or kiosks) |
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Term
| food safety management system |
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Definition
| a group of procedures and practices intended to prevent foodborne illness. 2 ways to build this system are Active managerial control and Hazard Analysis Critical Control Point (HACCP) |
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Term
| active managerial control |
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Definition
| focuses on controlling the 5 most common risk factors that cause foodborne illness as identified by the CDC. |
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Term
| 5 most common risk factors that cause foodborne illness |
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Definition
1. purchasing food from unsafe sources
2. failing to cook food adequately
3. holding food at incorrect temperatures
4. using contaminated equipment
5. practicing poor personal hygiene |
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Term
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Definition
| based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow through an operation. Once identified, the hazards can be prevented, eliminated, or reduced to safe levels |
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Term
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Definition
| a unique plan that is specific to each facility's menu, customers, equipment, processes, and operations |
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Term
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Definition
1.conduct a hazard analysis
2.determine critical control points (CCPs)
3.establish critical limits
4.establish monitoring procedures
5.identify corrective actions
6.verify that the system works
7.establish procedures for record keeping and documentation |
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Term
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Definition
| the extent to which a material will absorb liquids |
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Term
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Definition
| means a material has the ability to react to a shock without breaking or cracking |
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Term
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Definition
| required in establishments using resilient or hard-surface flooring materials. it is a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean |
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Term
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Definition
| helps to choose equipment designed for sanitation. develops and publishes standards for sanitary equipment design. |
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Term
| Underwriters Laboratories (UL) |
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Definition
| helps choose equipment designed for sanitation. provides sanitation classification listings for equipment found in compliance with NSF International standards. |
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Term
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Definition
| water that is safe to drink |
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Term
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Definition
| used to heat water to temperatures required for hot-water sanitation. |
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Term
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Definition
| a physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply |
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Term
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Definition
| the unwanted, reverse flow of contaminants through a cross-connection into a potable water system. |
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Term
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Definition
| an air space used to separate a water supply outlet from any potentially contaminated source. the only completely reliable method for preventing backflow. |
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Term
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Definition
| the process of removing food and other types of soil from a surface |
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Term
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Definition
| the process of reducing the number of microorganisms on a clean surface to safe levels |
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Term
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Definition
| contain surfactants that reduce surface tension between the soil and the surface being cleaned |
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Term
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Definition
| detergents that contain a grease-dissolving agent. |
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Term
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Definition
| used on mineral deposits and other soils that other types of cleaners cannot remove. often used to remove scale in dishwashing machines and steam tables. |
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Term
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Definition
| contain a scouring agent that helps scrub hard-to-remove soil. often used to remove baked-on food in pots and pans |
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Term
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Definition
| immersing tableware or utensils in hot water; a temperature of at least 171 degrees F for 30 seconds |
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Term
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Definition
| regulated by state and federal environmental protection agencies (EPAs). 3 most common types are chlorine, iodine, and quaternary ammonium compounds. It is done either by immersing a clean object in a specific concentration of sanitizing solution for a specific amount of time or by rinsing, swabbing, or spraying the object with a specific concentration of sanitizing solution |
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Term
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Definition
| the schedule the includes what should be cleaned, who should clean it, when it should be cleaned, and how is should be cleaned. |
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Term
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Definition
| when pests have come into the facility in large numbers |
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Term
| integrated pest management |
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Definition
| a program that uses prevention measures to keep pests from entering the establishment and control measures to eliminate any pests that do get inside |
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Term
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Definition
| professionals who use safe, up-to-date methods to prevent and control pests |
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Term
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Definition
| these devices blow a steady stream of air across the entryway, creating an air shield around doors left open |
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Term
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Definition
| leave a film of insecticide that insects absorb as they crawl across it |
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Term
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Definition
| kills insects on contact. |
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Term
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Definition
| used to kill pests and rodents |
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Term
| U.S. Department of Agriculture (USDA) |
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Definition
| responsible for inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines. |
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Term
| Food and Drug Administration (FDA) |
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Definition
| issues the FDA Food Code jointly with the USDA and CDC. it inspects foodservice operations that cross state borders because they overlap the jurisdictions of two or more states. |
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Term
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Definition
| rules that affect restaurants and foodservice operations and are written at state level |
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Term
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Definition
| conduct restaurant and foodservice inspections in most states. trained in food safety, sanitation, and public health principles |
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Term
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Definition
| provides these services: investigates outbreaks of foodborne illness; study the causes and control of disease; publish statistical data and case studies; provide educational services in the field of sanitation; conduct the Vessel Sanitation Program- an inspection program for cruise ships |
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Term
| Environment Protection Agency (EPA) |
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Definition
| sets air and water quality standards and regulates the use of pesticides and the handling of wastes. |
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Term
| National Marine Fisheries Service |
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Definition
| implements a voluntary inspection program that includes product standards and sanitary requirements for fish-processing operations |
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Term
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Definition
| a gap between what staff needs to know to perform their jobs and what they actually know |
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