Vocabularies
HACCP
Hazard Analysis and Critical Control Points
Corrective Actions
action that is taken if the critical limit is not met.
Perishable foods
Foods that can become unsafe or spoil quickly if not refrigerated or frozen
Toxin-mediated infections
Caused by toxins produced by microbes on the food after the food is consumed.
Sanitizing
the treatment of a surface that has been previously cleaned to reduce the number of disease-causing microorganisms to safe levels.
CCP
Critical Control Point
Cross-contamination
Letting microorganisms from one food get into another
Sanitation
Keeping work areas from dirt or bacteria
Food
an energy source to grow, such as carbohydrates and proteins which are found in meat, poultry, dairy products, and eggs.
Chemical hazards
compounds that can potentially harm the health of humans, wildlife, and aquatic life.
Hazard Analysis
The process of evaluating potential hazards associated with food production or service.
Danger zone
The range of temperatures at which most bacteria multiply rapidly—between 40° and 140° Fahrenheit
Food-borne Illness
Commonly known as food poisoning, it is caused by eating food that is contaminated by bacteria or other harmful substances.
Physical hazards
the external exposure to poisonous or polluting substances
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Critical Limits
The maximum or minimum values that must be maintained at a critical control point to prevent, eliminate, or reduce a food safety hazard.
Food safety
following practices that help prevent food-borne illness and keep food safe to eat
Foodborne infections
are caused by food contaminated with bacteria, viruses, or other microorganisms.
Biological hazards
refer to the invasion of substances by living organisms.
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Monitoring
The systematic and routine observation and measurement of critical control points to ensure that they are within the established critical limits.
Foodborne illness
Sickness caused by eating contaminated food, sometimes called food poisoning
Food-borne intoxication
Caused by eating food that contains feces and other contaminants.
Cleaning
the physical removal of soil and food residues from the surface of equipment and utensils.
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