SafefoodTerms

BacteriaBacteriaarefoundinallfoods.Mostarekilledbyhightemperatures,butsomeformtoxins
whichmayormaynotbekilledbyheat.Salmonella,ShigellaandEColiarethemostcommon.
Calibrationtheprocessofstandardizingatemperaturemonitoringinstrumenttoensurethatitwill
measurewithinaspecifictemperaturerangeinwhichtheinstrumentisdesignedtooperate.
ChemicalsChemicalfoodbornillnessesareamongthemostdeadly.Chemicalsandothernatural
toxinsformedinfoodincludeagentssuchasscombrotoxinandciguatoxin.Storecleaningsuppliesina
differentareaawayfromstoredfood.
Control(verb)Totakeallnecessaryactionstoensureandmaintaincompliancewithcriteriaestablished
intheHACCPPlan.
Control(noun)Thestatewhereincorrectproceduresarebeingfollowedandcriteriaarebeingmet.
ControlMeasuresActionsandactivitiesthatcanbeusedtopreventoreliminateafoodsafetyhazardor
reduceittoanacceptablelevel.
CorrectiveActionsActionstobetakenwhentheresultsofmonitoringattheCCPindicatealossof
control.
CriticalControlPoint(CCP)Astepatwhichcontrolcanbeappliedandisessentialtopreventor
eliminateafoodsafetyhazardorreduceittoanacceptablelevel.
CriticalLimitAcriterionwhichfoodsmuchreachbeforetheyareserved.
CrosscontaminationCrosscontaminationiswhenbacteriaspreadbetweenfood,surfacesorequipment.
DetergentAchemicalusedtoremovegrease,dirtandfood,suchaswashingupliquid.
DisinfectantAchemicalthatkillsbacteria.Checkthatsurfacesarecleanofgrease,dirtandfoodbefore
youuseadisinfectant.Chemicalsthatkillbacteriaaresometimescalledgermicides,bactericidesor
biocides.
EmployeeAnypersonworkinginorforafoodserviceestablishmentwhoengagesinfoodpreparationor
service,whotransportsfoodorFoodcontainers,orwhocomesincontactwithanyfoodutensilsor
equipment.
EquipmentAllstoves,ranges,hoods,meatblocks,tables,counters,Refrigerators,freezers,sinks,
dishwashingmachines,steamtablesandsimilaritems,otherthanutensils,usedintheoperationofafood
serviceestablishments.
FixedfoodestablishmentAfoodserviceestablishmentwhichoperatesataspecificlocationandis
connectedtoelectricutilities,water,andasewagedisposalsystem.

FoodborneIllnessAgeneraltermoftenusedtodescribeanydiseaseorillnesscausedbyeating
contaminatedfoodordrink.
FoodborninfectionsTheseoccurwhenenoughofthelivebacterialcellsthathavereproducedinthe
food,smallintestine,
orbothareconsumed.Theseverityoftheinfectiondependsonthevirulenceofthebacteria,resistanceof
thevictim,
andthenumberofcellsthatsurvivedigestion.
FoodbornintoxicationsTheseresultfromapoisonortoxinproducedbyreproductivebacterialcellsin
foodorinthehumanbody.Bacterialtoxinshavevaryingresistancetoheat;somecanevensurviveboiling.
Othertoxinscanbeanaturalpartofthefood,forexample,certaintypesofmushrooms.
FoodbornIllnessOutbreakTheCentersforDiseaseControldefineanoutbreakoffoodbornillnessas
illnessthatinvolvestwoormorepersonswhoeatacommonfood,withthefoodconfirmedasthesourceof
theillnessbyalaboratoryanalysis.Theonlyexceptionisthatasinglecaseofbotulismqualifiesasan
outbreak.
FoodcontactsurfacesSurfacesofequipmentandutensilswithwhichnormallycomesincontact,and
thosesurfacesfromwhichfoodmaydrain,drip,orsplashbackontosurfacesnormallyincontactwith
Food.
FoodpoisoningAnillnessthatoccurswhenpeopleeatfoodthathasbeencontaminatedwithharmful
germs(particularlybacteriaandviruses)ortoxins(poisonoussubstances).
FoodPreparationThemanipulationoffoodsintendedforhumanconsumptionbysuchmeansas
washing,slicing,peeling,chipping,shucking,scoopingand/orportioning.
FoodServiceEstablishmentAnyfacility,wherefoodispreparedandintendedforindividualportion
service,andincludesthesiteatWhichindividualportionsareprovided.
HACCPAsystemwhichidentifies,evaluates,andcontrolshazardswhicharesignificantforfoodsafety.
HACCPPlanAdocumentpreparedinaccordancewiththeprinciplesofHACCPtoensurecontrolof
hazardswhicharesignificantforfoodsafetyinthesegmentofthefoodchainunderconsideration.
HazardAbiological,chemicalorphysicalagentorfactorwiththepotentialtocauseanadversehealth
effect.
HazardAnalysisTheprocessofcollectingandevaluatinginformationonhazardsandconditionsleading
totheirpresencetodecidewhicharesignificantforfoodsafetyandthereforeshouldbeaddressedinthe
HACCPplan.
KitchenwareAllmultiuseutensils,otherthantableware(suchaspots,pans).
LimitedFoodServiceEstablishmentAnyestablishmentwithafoodoperation,solimitedbythetype
andquantityoffoodspreparedandtheequipmentutilized,thatposesalesserdegreeofrisktothepublic's
health,and,forthepurposeoffees,requireslesstimetomonitor.

MonitorTheactofconductingaplannedsequenceofobservationsormeasurementsofcontrol
parameterstoassesswhetheraCCPisundercontrol.
ParasitesThesetinyorganismscancausesevereillness.Parasitesneednutrientsfromtheirhostto
completetheirlifecycle.Theyarealwaysassociatedwithraworundercookedmeatandfish,including
pork,bearmeatandothers.
PathogenAnydiseaseproducingagent,microorganismorgerm.
PerishableFoodsAnyfoodofsuchtypeorinsuchconditionasmayspoil;provided,thatfoodswhich
areinhermeticallysealedcontainersprocessedbyheatorothermeanstopreventspoilageandproperly
packaged,dehydrated,dryorpoweredfoodssolowinmoisturecontentastoretarddevelopmentof
microorganismarenotconsideredreadilyperishable.
PotentiallyHazardousFoodAnyperishablefoodthatiscapableofsupportingrapidandprogressive
growthofinfectiousortoxigenicmicroorganisms.
SafeTemperaturesAsappliestopotentiallyhazardousfoods,meansTemperaturesof41degreesFor
below,or135degreesForabove.
SanitizerAchemicalusedtoreducethenumberofmisroorganismsonasurfacetoanacceptbalelevel.
Chlorine,IodineandQuatsarethemostcommoninrestaurants.
SingleServiceArticlesAnycups,containers,closures,plates,straws,placemats,napkins,doilies,
spoons,stirrers,paddles,knives,forks,wrappingmaterials,andallsimilararticles,whichareconstructed
whollyorinpartfrompaperorpapermaterial,foil,wood,plastic,syntheticorotherreadilydestructible
materials,foronetimeandonepersonuseandthendiscarded.
StepApoint,procedure,operationorstageinthefoodchainincludingrawmaterials,fromprimary
productiontofinalconsumption.
TablewareMultiuseeatinganddrinkingitems,includingflatware,knives,forks,spoons,glasses,cups,
etc.
TCSFoodsTemperaturecontrolledforsafety
Temperatureacriticalmeasurementforensuringthesafetyandqualityofmanyfoodproducts.
TemperatureDangerZone:Therangewheremicroorganismsgrowtodangerouslevels.
UtensilImplementssuchaspots,pans,ladlesorfoodcontainersusedinthepreparation,storage,
transportationorservingoffood.
VerificationTheapplicationofmethods,procedures,andtests,inadditiontothoseusedinmonitoringto
determinecompliancewiththeHACCPplan,and/orwhethertheHACCPplanneedsmodification.
VirusesVirusesgroworreproduceonlyonlivingcells.Theyareoftenfoundinuntreatedwateror
sewagecontaminatedwater,andvirusesfromhumanfecesonunwashedhandscaninfectothersbypassing

thevirustofood.NormalcookingmaylowertheriskofillnessbutmaynotdestroyallvirusesHepatitisA
andNorovirusarethemostcommoninthefoodserviceindustry.