Allergen
Any substance, such as foods, pollens & microorganisms that causes allergies in certain individuals
Bacillus cereus
An intoxication causing bacteria commonly found in starchy foods & meat products. This type of bacteria produces 2 types of toxins: emetic & diarrheal. Each toxin causes a different type of illness
bacteria
single-celled microorganisms w/rigid cell walls that multiply by dividing into 2 (binary fission). Some bacteria cause illness & others cause food spoilage.
biological contamination
the contamination of food by microorganisms. Ex of biological contaminants include bacteria, parasites, viruses & fungi. These microorganisms may be transferred to food from a variety of sources, such as people, raw food, pests, & refuse.
carrier
A person who harbors, & may transmit, pathogenic organisms w/ or w/o showing signs of illness.
chemical contamination
The contamination of food by chemical substances such as pesticides and cleaning solutions.
cleaning
The process of removing soil, food residues, dirt, grease & other objectionable matter; the chemical used to do this is called a detergent.
cleaning agents
a chemical compound, such as soap, that is used to remove dirt, food, stains or other deposits from surfaces.
Clostridium botulinum
an intoxication causing bacteria commonly found in soil & therefore in products that come from soil such as root vegetables. It's anaerobic, which means it grows w/o oxygen. Because there's no need for oxygen, it can also be found in improperly canned foo
Clostridium perfringens
A bacteria that causes mild infection from toxin-producing spores. It is anaerobic and can be found in soil, animal and human waste, dust, insects, and raw meat.
contact time
The duration of time sanitizers are in contact w/ equipment or surfaces to be sanitized.
contamination
The occurrence of any objectionable matter in food or the food environment.
cross-contamination
The transfer of bacteria from contaminated foods (usually raw) to ready-to-eat foods by direct contact, drip or indirect contact or using a vehicle such as the hands or a cloth.
dehydration
The process of reducing the amount of water available in food to prevent the growth of microorganisms.
detergent
a chemical or mixture of chemicals made of soap or synthetic substitutes. It facilitates the removal of grease & food particles from dishes & utensils so that all surfaces are readily accessible to the action of disinfectants.
disinfectant
a chemical used for disinfection-that is, to reduce microorganisms to a safe level.
disinfection
the process of reducing microorganisms to a level that won't lead to harmful contamination or spoilage of food; the chemical used is called a disinfectant. Chemical agents or physical methods used in this process shouldn't adversely affect the food.
Duration
The length of time that foodborne illness symptoms last. (1-7 days).
E. coli
A bacteria found in the intestines of mammals. It can be found in ground beef & contaminated produce.
Exclusion
Requiring a worker to leave the food establishment as a result of specific illnesses, symptoms or exposure to certain diseases.
FDA
Food and Drug Administration
FIFO
first in first out for stock rotation.
Food additives
preservatives, food colorings, & flavorings that are added to food
Food allergy
An identifiable immunological response to food or food additives, which may involve the respiratory system, the gastrointestinal tract, the skin or the central nervous system. The most common food allergies are caused by nuts (especially peanuts), eggs, w
Food establishment
Any business (whether for profit or not) whose commercial operations deal w/ food or food sources.
Food safety
The measures & conditions necessary to control hazards & to ensure fitness for human consumption of a foodstuff, taking into account its intended use.
Food safety hazard
A biological, chemical or physical agent in food, or a condition of food, w/ the potential to cause harm (that is, an adverse health effect) to the consumer. Most biological hazards are microbiological.
Food safety management system
The policies, procedures, practices, controls and documentation that ensure that food sold by a food business is safe to eat and free from contaminants.
Food safety policy
A company's commitment to producing safe food, providing satisfactory premises & equipment & ensuring that legal responsibilities are met & appropriate records maintained. The document outlines management responsibilities & is used to communicate standard
Foodborne disease outbreak
The same illness in 2 or more individuals resulting from the consumption of the same food.
Foodborne illness
An acute illness resulting from eating contaminated food, w/ symptoms including abdominal pain, diarrhea, vomiting, & nausea.
Gastrointestinal
Relating to the stomach or intestines
Giardia duodenalis
A parasite found in contaminated water, raw fruits & vegetables.
HACCP
Hazard Analysis & Critical Control Point. A food safety management system that identifies, evaluates & controls hazards that are significant for food safety.
Hand washing
The process of cleansing the hands w/ soap & water to thoroughly remove soil &/or microorganisms. Food workers must clean their hands up to their elbows.
Hepatitis A virus (HAV)
A disease primarily found in the feces of infected persons. It's spread by infected food workers to ready-to-eat food including deli meats. It can also be spread to produce & salads & can be found in raw shellfish.
High-risk food
products that under the right circumstances support the growth of foodborne illness-causing microorganisms.
High risk population
People who are at high risk for foodborne illness, including the elderly, the very young, people who are immunocompromised, pregnant women & allergen-sensitive people.
HIV virus
A retrovirus spread thru blood & bodily fluids. The CDC has found no evidence that the HIV virus can be transmitted thru food.
Hot holding
The storage of cooked food at 135�F or higher, while awaiting consumption by customers.
incubation period
the period between infection & the first signs of illness
Infection
A disease caused by the release of endotoxins in the intestine of the affected person. Illnesses caused by infection may take 1 or 2 days b4 the infection makes a person fell ill.
Intoxication
An illness caused when bacteria produce & release exotoxins into food. Illnesses caused by intoxication will normally have a short onset time. It can also be caused by chemical residues & food additives.
Listeria monocytogenes
An infection causing bacteria naturally found in soil, raw vegetables & milk that hasn't been properly pasteurized. It's associated w/ certain ready-to-eat foods such as deli meats & hot dogs.
Low-risk food
An ambient stable food that doesn't normally support the multiplication of pathogens. This category includes foods that are acidic, high in sugar or high in salt. (fruit, dried pasta, bread, cereals)
microorganisms
Organisms such as bacteria, viruses, fungi, & parasites that are too small to be seen w/ the naked eye. The microorganisms listed contaminate food & cause foodborne illness.
Mold
Microscopic chlorophyll-free fungi that produce thread-like filaments; they can be black, white or of various colors.
Non-perishable food
Food that doesn't sustain the growth of microorganisms, such as sugar, flour & dried fruit. Also referred to as "stable".
Onset period
The period between eating contaminated food & the 1st signs of illness. (1-36 hours)
Parasite
An organism that lives and feeds in or on another living creature, known as a host, in a way that benefits the parasite & disadvantages the host. In some cases, the host eventually dies.
Pathogen
disease producing organism
PCO
pest control operator
Perishable food
Food that is most prone to spoilage, such as meat, poultry, fish, dairy products, fruits, & vegetables.
person in charge
An individual responsible for a food establishment, or the department or area of a food establishment.
personal hygiene
Standards of personal cleanliness habits, including keeping hands, hair, & body clean & wearing clean clothing in the food establishment.
pest
an animal, bird or insect capable of directly or indirectly contaminating food.
physical contamination
Occurs when any foreign object becomes mixed w/ food & presents a hazard or nuisance to those consuming it.
potable water
Water that is safe to drink; an approved water supply.
potentially hazardous food
products that under the right circumstances support the growth of foodborne illness-causing microorganisms.
rapid cooling
The process of cooling food quickly to 41 F (5C)
ready-to-eat food
Food that is meant for consumption w/o any treatment that is intended to destroy any pathogens that may be present. They include all high-risk food & such foods as fruit, salad, vegetables & bread.
reheating
The process of re-cooking previously cooked and cooled foods to a temp of at least 165�F. (74C)
restriction
Preventing a worker w/ certain illnesses or symptoms from working w/ food or in food contact areas.
safe food
Food that is free of contaminants.
Salmonella spp
An infection causing bacteria commonly found in raw poultry, eggs, raw meat & dairy products. It has also been found in ready-to-eat food that has come into contact w/ infected animals or their waste
sanitize
using chemicals or heat to clean & disinfect at the same time
slacking
The process of gradually increasing frozen food from a temp of -10�F to 25�F, (-23C-4C) to facilitate even heat distribution during the cooking process.
Staphylococcus aureus
An intoxication causing bacteria commonly found on the skin, nose & hands of 1 out of 2 people. It's transferred easily from humans to food when people carrying the bacteria handle the food w/o washing their hands. This bacteria also produce toxins that m
stock rotation
The practice of ensuring that the oldest stock is used 1st & that all stock is used w/in its shelf life.
temperature danger zone
The temp range at which most foodborne microorganisms rapidly grow. The temp danger zone is 41 F-135 F (5C-57C)
time/temp control for safety (TCS) food
Products that under the right circumstances support the growth of foodborne illness-causing microorganisms.
toxin
Poison produced by pathogens, either in the food or in the body, after consumption of contaminated food
USDA
United States Department of Agriculture
use-by-date
The last date recommended for the use of the product if it is to be used at peak quality. The manufacturer of the product usually determines the date.
viruses
microscopic pathogens (smaller than bacteria) that multiply in the living cells of their host.
warewashing
Automatic washing machines or equipment
yeasts
Single-celled microscopic fungi that reproduce by budding & grow rapidly on certain foodstuffs, especially those containing sugar
What is the rule to remember for a correct stock rotation?
FIFO (first in, first out)
What type of information is found on a TCS food label?
use-by or expiration date
which of the following must be reported to your manager?
You have eaten a meal know to have caused food poisoning
Food staff must wash their hands in each of these cases except:
before taking out the trash
which of the following is the term for an occurrence of 2 or more cases of the same symptoms after consumption of the same food?
Foodborne disease outbreak
What is food contamination?
The presence of unwanted physical, chemical or biological matter in or on food, or the food environment.
What is the temp danger zone for food?
Between 41 F (5C) & 135 F (57C)
Which type of food should be stored 1st after delivery?
Refrigerated foods
Food handlers are potential sources of what types of contamination?
Physical, chemical & Biological
What is the purpose of cleaning?
To remove food residue, dirt & grease from surfaces.
What is the correct sequence for proper sanitizing?
Pre-clean, main clean, rinse, sanitize, dry
What are pesticides?
Chemicals used to kill pests
Symptoms of foodborne illness?
Abdominal pain, stomach cramps, diarrhea, vomiting, nausea, fever
physical contamination
glass, sharp metal objects, pieces of paper or plastic, human hair & nails, scabs, rodent & insect droppings, dead pests such as flies
chemical contamination
pesticides sprayed on fruit or vegetables, freezer refrigerants, drugs, food additives, chemicals from cleaning products, metal or non-food-grade cookware & storage
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