Download Glossary - StateFoodSafety.com

Glossary
Abrasive Cleaners
cleaning agents that are accompanied by small particles of mineral or metal
that cut through heavy accumulations of dirt or debris
Acidic Cleaners/Delimers
cleaning agents that contain acids that help to break up mineral deposits, as
well as a detergent-like property to bind the minerals to water molecules so
they can be easily rinsed away
Active Managerial Control
a type of general food safety management system that involves creating and
implementing comprehensive policies to minimize food safety risks
Adulteration
Anisakis Simplex
another way of saying “contamination”
a type of roundworm, commonly known as the “herring worm,” that enters
human hosts through the consumption of undercooked or raw seafood
Approved Supplier or
Provider
a government-regulated food distribution company
Asymptomatic Carrier
a person who houses a pathogen inside of them but shows no symptoms
Bacillus Cereus
Backflow
a class of bacteria commonly found in the soil that are capable of surviving
harsh conditions
a plumbing issue that results when dirty water and drinkable (also called
potable) water are allowed to cross paths within a plumbing system
Bacteria
single-celled microorganisms that are everywhere around us, and can grow on
food or in living things like people
Bare Hand Contact
the touching of food items or eating surfaces with one’s bare hands; a practice
to avoid, especially regarding ready-to-eat food
Big 5
five pathogens (three bacteria and two viruses) that are easily transmitted
through food and cause severe illness: Shigella, E. coli, Salmonella, Hepatitis A,
and Norovirus
Bimetallic Stem
a type of thermometer used for measuring the internal temperatures of large,
thick foods
Biological Hazards
Brevetoxin
Food Safety Essentials for Managers
microscopic organisms also known as foodborne pathogens that cause
foodborne illness
a shellfish toxin that causes Neurotoxic Shellfish Poisoning (NSP)
© 2012
Glossary
2
Calibration
Campylobacter
Campylobacter Jejuni
Carcinogen
Casual Training
Chemical Contaminants
Chemical Hazards
Chemical Machines
Ciguatoxin
Cleaning
Cleaning and Maintenance
Supplies
the process of adjusting a measurement device to ensure that it measures
accurately
bacteria naturally found in the intestinal tracts of animals, especially poultry,
that spreads to food when food or water is contaminated with animal feces;
can cause campylobacteriosis, the second most reported cause of foodborne
illness in the US
the strain of Campylobacter that most often affects humans
a substance or agent that, with excessive exposure, can cause cancer
taking advantage of situations that occur at work and using them as training
opportunities
chemical hazards that aren’t naturally found in food
substances with chemical properties that can cause injury or illness when
consumed in or with food including pesticides, cleaning supplies, and toxic
metals that come from using improper cookware
dishwashing machines that use chemical sanitizers
a toxin found in fish harvested from tropical and subtropical waters, including,
for example, groupers, barracudas, and snappers, whose diet includes certain
types of algae; may cause Ciguatera Poisoning, a serious foodborne illness
the removal of food, dirt, and other particles from the surface of something
through washing it with soap and rinsing it with clean, drinkable water
chemicals such as cleaners, sanitizers, machine lubricants, and paint that are
used for a variety of purposes, including cleaning and equipment maintenance
Clostridium Botulinum
a genus of bacteria commonly found in water and soil that causes botulism, a
very serious foodborne illness
Clostridium Perfringens
a pathogen, aka the “Cafeteria Germ,” that causes Perfringens food poisoning;
it is associated most commonly with meats, meat products, and gravies
Cold-Holding
Concentration
Food Safety Essentials for Managers
keeping cold food at 41 degrees Fahrenheit or lower until serving
the amount of a substance that is mixed with another substance; the strength
of a solution; the amount of a sanitizing ingredient that is dissolved into a
certain volume of water to make a sanitizing solution
© 2012
Glossary
3
Consequences
Contaminated Food
Copper
imposing negative results for employees who fail to handle food safely;
consequences are most effective when they are serious enough to express the
importance of proper procedures, but not so severe that they damage
employee morale
a food item (including beverages) that has become unfit to consume because of
the addition of a food hazard
a micronutrient that is toxic in excessive amounts
Crisis Management Team
a group of individuals representing various aspects of the industry that work
together to address all potential crisis situations, focusing on three stages of
crisis management: preparation, response, and recovery
Critical Control Point
in a HACCP plan, the point in a food service process at which a hazard can be
ultimately prevented, eliminated, or reduced
Critical Limits
in a HACCP plan, what actually must be done at the critical control point to
control a hazard
Cross-Contact
contamination that occurs when an allergen is allowed to touch a nonallergenic food either directly or indirectly, becoming dangerous for those with
food allergies
Cross-Contamination
the transfer of food hazards, usually bacteria or viruses, from one surface to
another
Cryptosporidium
a parasite, also known as “crypto,” quite similar to giardia, both in its effects
and in the common modes of transmission
Deliberate Contamination
when a person, whether or not the person is employed in the preparation of
food, intentionally contaminates food that will be presented to someone else
Detergents
cleaners that disrupt the surface tension of water, allowing it to interact more
aggressively with other substances like grease, dirt, and pathogens
Domoic Acid
a shellfish toxin that causes Amnesic Shellfish Poisoning (ASP)
Environmental
Contaminants
harmful chemicals that typically contaminate food during the growth and
production of the food’s ingredients including some pesticides, fungicides, and
insecticides, as well as fertilizers, antibiotics, growth hormones, and various
land and water pollutants
Escherichia Coli (E. Coli)
a class of bacteria naturally present in the intestinal tracts and feces of animals
that is associated with beef, milk, and produce that has been contaminated
with animal feces
Food Safety Essentials for Managers
© 2012
Glossary
4
Exclusion
prohibiting food handlers from working when they are vomiting, have diarrhea,
or have jaundice, unless a doctor has confirmed that those symptoms are
resulting from a non-infectious illness
FAT TOM
acronym that stands for the six things bacteria need to grow: food, acidity,
time, temperature, oxygen, and moisture
Fish Toxins
Flow of Food
toxins found naturally in fish that can cause serious illness
the process by which food moves through a food service operation, from
purchasing food to receiving, storing, preparing, cooking, and serving it
Food Additives
chemicals intentionally added to food in order to modify the food’s natural
shelf-life, flavor, color, nutritional value, or other properties
Food Allergens
proteins in food that cause allergic reactions in some people; common foods
associated with these allergens are milk, eggs, fish and shellfish, wheat, soy and
soy products, and nuts
Food Hazards
Foodborne Illness
Food-to-Food
Formal Training
items or pathogens that can contaminate food
a disease carried to people through food
cross-contamination that happens between contaminated and uncontaminated
food, either directly, when a contaminated food item physically touches
another food, or indirectly, when a contaminated food touches a surface that
then touches another food item
teaching employees in an organized setting where the primary purpose is
learning
Fungus (Fungi)
an organism that, although some forms are edible, play a role in food spoilage
and can even create dangerous toxins in foods; examples include mold and
yeast
Gastroenteritis
an inflammation of the stomach and intestines, commonly referred to as
“stomach flu” and often caused by foodborne illness; symptoms include
cramping, bloating, nausea, vomiting, and diarrhea
Giardia
Hand Washing Stations
Food Safety Essentials for Managers
a microscopic parasite that is transmitted via the fecal-oral route. When it
infects humans, it causes giardiasis
stations designated for washing hands that are required in restrooms, food
preparation areas, and dishwashing areas, and must provide both hot (100
degrees Fahrenheit or more) and cold running water, soap, a sanitary dispenser
of disposable towels or a sanitary air dryer, a garbage container, and a sign
telling employees that they must wash their hands before returning to work
© 2012
Glossary
5
Hazard Analysis
Hazard Analysis and Critical
Control Point (HACCP)
the first step of creating a HACCP plan—thinking of the obstacles that stand in
the way of your establishment’s serving safe food
a type of general food safety management system that involves assessing
specific food safety risks and taking steps to mitigate those risks on an
establishment-wide level
Health Department
Inspection
a visit to the establishment by a public health official to ensure that safe food
handling practices are being followed
Hemolytic Uremic Syndrome
(HUS)
a serious kidney defect that can linger for weeks and potentially cause kidney
failure and subsequent death; can occur as a result of E. coli poisoning
Hemorrhagic Colitis
a severe illness aka “E. coli poisoning” caused by shiga-toxin producing strains
of E. coli
Hepatitis A Virus (HAV)
High Heat Sanitizing
Highly Susceptible
Populations
High-Temperature Machines
Holding
Hot-Holding
a virus that contaminates feces and travels from person to person, usually using
food or water as a vector
the process of sanitizing an item by submerging it in hot water, at least 171
degrees Fahrenheit or 77 degrees Celsius, for at least 30 seconds
types of individuals that are more susceptible to illness than others, including
children, the elderly, pregnant women, and patients suffering from transplant
or illness, especially illnesses such as AIDS, that compromise the patient’s
immune system
dishwashing machines that sanitize with hot water
the process of keeping—or holding—food at safe temperatures
keeping hot foods at or above 135 degrees Fahrenheit until serving
Hygiene
the set of behaviors and practices that influence the cleanliness of the body and
the prevention of illness, including hand-washing, bathing, etc.
Infrared
a type of thermometer that measures only surface temperatures
Integrated Pest
Management (IPM) Program
preventative measures to first, keep pests out of the facility and second, to
eliminate pests that still manage to make it in
Lead
a toxic metal frequently found in food facilities, often in the form of crystal
drinking vessels, china, ceramics, pewter vessels, and paint
Listeria Monocytogenes
Food Safety Essentials for Managers
bacteria that cause a deadly foodborne illness called Listeriosis
© 2012
Glossary
6
Material Safety Data Sheet
(MSDS)
Mercury
Methemoglobinemia
Microorganism
sheets that contain important information about chemicals, including safe use,
proper handling procedures, and any physical, health, fire, or reactivity hazards
a toxic metal found in fish
illness caused by exposure to excessive nitrates
an organism that is too small to see with the naked eye
Molds
a type of fungus that releases tiny reproductive spores into the air; can spoil
food
Monitoring System
in a HACCP plan, the structure set up that designates a process to make sure
that the critical limits are met
Mycotoxins
Naturally Occurring Toxins
Nitrates
Norovirus
Off-Site Service
Okadaic Acid
poisons created by fungi, specifically mold, that attack the liver, and readily
attack crops; examples include aflatoxin and patulin
harmful toxins that occur naturally in food
food additive used in cured meats that can also sometimes contaminate water
supplies
a virus that is the most common cause of gastroenteritis in the US
serving food at a location other than where it was prepared
a shellfish toxin that causes Diarrheic Shellfish Poisoning (DSP)
Online Training
a type of formal training where employees review training materials over the
internet
On-the-Job Training
a type of formal training where the employee being trained works with an
experienced employee to learn job tasks while accomplishing those tasks in a
real-life setting; learning by doing
Operation
another way of saying “food service establishment”
Outbreak
a foodborne illness that infects two or more people
Parasites
harmful organisms that have adapted to living inside a host body
Pathogen
a disease-causing microorganism
Personal Hygiene Program
Food Safety Essentials for Managers
a program that communicates and enforces an establishment’s rules for
employee hygiene
© 2012
Glossary
7
Personal Protective
Equipment (PPE)
items that are either meant to protect food from contamination by
employees—like single-use kitchen gloves, hair restraints, and aprons—or items
that are meant to protect employees from potential hazards in the workplace—
like reusable rubber gloves, heavy-duty aprons, goggles, and face shields
Person-to-Food
cross-contamination that occurs when a food hazard crosses from a person to
nearby food. This can happen with physical hazards (fingernails, for example) or
chemical hazards (perhaps cleaning products on a food worker’s hands), but
most commonly happens when an infected person allows pathogens to pass
from them onto food
Pest Control Operator (PCO)
Pesticide
Pest-to-Food
Physical Hazards
Polychlorinated Biphenyls
(PCBs)
Positive Reinforcement
Potentially Hazardous Foods
(PHFs)
Preservatives
Quat Ammonium
Ready-to-Eat Food
Regulatory Authority
Reportable Illness
Food Safety Essentials for Managers
a professional hired to eliminate pests from an establishment
a substance used by a Pest Control Operator (PCO) to eliminate pests
cross-contamination that spreads through animal or insect vectors
objects that can cause injury or illness if eaten, such as bones or fragments of
glass
a toxic material used formerly in manufacturing and building materials
providing rewards for employees who do things correctly; for example, verbal
praise, ‘employee of the month’ programs, special bonus incentives, and meritbased pay increases
another name for Time/Temperature Control for Safety (TCS) Foods
chemicals added to food in order to increase its shelf-life and limit fungal
growth and spoilage
a common sanitizing agent used in the food service industry, also known as
quaternary ammonium, or simply, quat
food that can be eaten without further preparation
an agency, such as the local health department or the Centers for Disease
Control, that should be notified of food handler illnesses
illnesses, conditions, and symptoms that must be reported by food handlers to
their managers or supervisors; illnesses include Norovirus, Hepatitis A, Shigella,
E. coli, and Salmonella Typhi; conditions and symptoms include vomiting,
diarrhea, jaundice, a sore throat accompanied by a fever, and a lesion
containing pus—including boils or infected wounds—that is open or draining
and is not properly bandaged
© 2012
Glossary
8
Restriction
restricting the activities of food handlers with illnesses that may not be
foodborne, such as sore throat or fever, so they do not work with or near food
Risk Factors
characteristics of the consumer, the food, or those preparing it that influence
the likelihood of contamination occurring and of the consumer becoming sick
Rotavirus
Safe Facility Design
Salmonella
Salmonella Typhi
Sanitizing
Sanitizing Solution
Saxitoxin
a virus similar to Norovirus, except that its symptoms take longer to appear and
often last longer
the layout and structure of food preparation areas that helps systemize food
safety behaviors
a class of bacteria naturally present in the intestinal tracts and feces of animals,
particularly poultry, that causes a severe foodborne illness known as
salmonellosis, the most commonly reported foodborne illness in the US
a strain of Salmonella that causes the foodborne illness Typhoid Fever
the process of reducing the number of pathogens on an item or surface to a
safe level by submerging it in a sanitizing solution
water into which a sanitizing ingredient has been mixed
a shellfish toxin that causes Paralytic Shellfish Poisoning (PSP)
Scombrotoxin
a type of toxin that forms when an enzyme produced by certain bacteria reacts
with a chemical commonly found in certain fish; can cause Scombroid
Poisoning, a serious foodborne illness
Self-Inspection
a review of an establishment’s food handling practices by the management of
the establishment or a third party hired by the establishment, to ensure that
safe practices are being followed; can help to prepare for health department
inspections
Shellfish Toxins
toxins passed through shellfish that have eaten toxin-producing algae
Shigella
Solvent Cleaners/Degreasers
Source Contamination
Spoilage
Food Safety Essentials for Managers
potent pathogenic bacteria not naturally found in food that can cause a serious
foodborne illness called shigellosis
alkaline or basic cleaners that dissolve grease on a molecular level
any contamination that occurs before food is purchased or received by the
establishment
when bacteria, mold, or yeast grow to unsafe levels, making an otherwise safe
food hazardous
© 2012
Glossary
9
Staphylococcus Aureus
(Staph)
a type of bacteria that produces a heat-resistant toxin that causes foodborne
gastroenteritis
Sulfiting Agents
preservatives used in some alcoholic beverages, imported seafood, and other
processed foods
Symptomatic Carrier
Temperature Danger Zone
Tetrodotoxin
someone who is displaying symptoms of a disease, or in other words, is sick
the temperature range in which pathogens will multiply most rapidly to reach
unsafe levels, causing TCS food to become deadly; between 41 and 135 degrees
Fahrenheit, or 5 and 57 degrees Celsius
an extraordinarily poisonous toxin produced naturally by puffer fish
Thermistors
a type of thermometer that measures temperature through a ceramic probe
and is generally used to check the temperature of liquids
Thermocouples
a type of thermometer that measures temperature through a metal probe at
the end of a wire, which is connected to a digital display
Thermometer
an instrument that measures the temperature of an object or substance (air,
the human body, food, etc.)
Three-Compartment Sinks
a sink with three separate compartments, or basins, one for each step in the
washing process
Time and Temperature
Abuse
the failure to properly manage the amount of time that food is kept at certain
temperatures, which can result in the food becoming unsafe to eat
Time and Temperature
Regulation
control of the temperature at which food is stored, cooked, and served, and the
amount of time food spends once it leaves a controlled temperature
environment (such as a refrigerator or oven) before it is consumed
Time/Temperature Control
for Safety (TCS) Foods
types of food that are more conducive to the survival and growth of pathogens
and the formation of toxins, including foods rich in carbohydrates and proteins,
foods that are neutral or slightly acidic, and foods with high moisture content
Toxic Metals
metals such as mercury, copper, and lead that are a chemical hazard when
present in food
Toxin
a poisonous substance of organic origin (created by a living thing, such as a
bacteria, fungus, plant, or animal)
Toxoplasma Gondii
a parasite that is transmitted to humans through food, usually in undercooked
meat and meat products
Training Gap/Training Need
the difference between what food workers actually know and what they need
to know to perform their jobs
Food Safety Essentials for Managers
© 2012
Glossary
10
Training Meetings
Two-Stage Cooling Process
Typhoid Mary
Variance
a type of formal training where a group of employees are taught in a classroomtype setting away from their regular duties
the process of cooling food from 135 to 70 degrees Fahrenheit in no longer
than 2 hours, and then from 70 to 41 degrees or lower in no longer than 4
hours
an early-20th century cook who was discovered to be an asymptomatic carrier
of Salmonella typhi; she caused several typhoid fever outbreaks
a document issued by a regulatory authority that allows a food safety
requirement to be waived or changed
Vector
the vehicle by which pathogens move from place to place or person to person
Vibrio
a genus of bacteria commonly found in undercooked or raw seafood that can
cause a variety of foodborne infections ranging from gastroenteritis to cholera
Virus
Visible Contamination
Ware Items
a microscopic structure containing genetic material that can only multiply
inside the cells of a living host organism
visible signs of contamination or spoilage, including abnormal coloring, texture,
or odor of foods
cookware, service and dining utensils, and glass service items
Waste
throw-away materials, including meat scraps or packaging from meat products,
that are extremely likely to harbor bacteria that could cause illness if allowed to
spread to ready-to-eat foods
Yeast
species of fungi that release spores into the air and prefer food items with high
water content, most frequently associated with carbohydrate-rich, or sugary,
items that are completely or partially liquid
Yersinia Enterocolitica
a species of bacteria that is naturally found in the intestinal tract of animals,
especially pigs, and is commonly in pork and pork products like chitterlings; can
cause yersiniosis
Food Safety Essentials for Managers
© 2012