Glossary. a government-regulated food distribution company

Transcription

1 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 another way of saying contamination Anisakis Simplex 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 a class of bacteria commonly found in the soil that are capable of surviving harsh conditions Backflow 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 microscopic organisms also known as foodborne pathogens that cause foodborne illness Brevetoxin a shellfish toxin that causes Neurotoxic Shellfish Poisoning (NSP)

2 Glossary 2 Calibration the process of adjusting a measurement device to ensure that it measures accurately Campylobacter 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 Campylobacter Jejuni the strain of Campylobacter that most often affects humans Carcinogen a substance or agent that, with excessive exposure, can cause cancer Casual Training taking advantage of situations that occur at work and using them as training opportunities Chemical Contaminants chemical hazards that aren t naturally found in food Chemical Hazards 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 Chemical Machines dishwashing machines that use chemical sanitizers Ciguatoxin 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 Cleaning 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 Cleaning and Maintenance Supplies 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 keeping cold food at 41 degrees Fahrenheit or lower until serving Concentration 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

3 Glossary 3 Consequences 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 Contaminated Food a food item (including beverages) that has become unfit to consume because of the addition of a food hazard Copper 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

4 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 toxins found naturally in fish that can cause serious illness Flow of Food 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 items or pathogens that can contaminate food Foodborne Illness a disease carried to people through food Food-to-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 Formal Training 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 a microscopic parasite that is transmitted via the fecal-oral route. When it infects humans, it causes giardiasis Hand Washing Stations 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

5 Glossary 5 Hazard Analysis the first step of creating a HACCP plan thinking of the obstacles that stand in the way of your establishment s serving safe food Hazard Analysis and Critical Control Point (HACCP) Health Department Inspection Hemolytic Uremic Syndrome (HUS) 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 a visit to the establishment by a public health official to ensure that safe food handling practices are being followed 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) a virus that contaminates feces and travels from person to person, usually using food or water as a vector High Heat Sanitizing 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 Highly Susceptible Populations 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 High-Temperature Machines dishwashing machines that sanitize with hot water Holding the process of keeping or holding food at safe temperatures Hot-Holding 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 bacteria that cause a deadly foodborne illness called Listeriosis

6 Glossary 6 Material Safety Data Sheet (MSDS) sheets that contain important information about chemicals, including safe use, proper handling procedures, and any physical, health, fire, or reactivity hazards Mercury a toxic metal found in fish Methemoglobinemia illness caused by exposure to excessive nitrates Microorganism 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 poisons created by fungi, specifically mold, that attack the liver, and readily attack crops; examples include aflatoxin and patulin Naturally Occurring Toxins harmful toxins that occur naturally in food Nitrates food additive used in cured meats that can also sometimes contaminate water supplies Norovirus a virus that is the most common cause of gastroenteritis in the US Off-Site Service serving food at a location other than where it was prepared Okadaic Acid 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 a program that communicates and enforces an establishment s rules for employee hygiene

7 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) a professional hired to eliminate pests from an establishment Pesticide a substance used by a Pest Control Operator (PCO) to eliminate pests Pest-to-Food cross-contamination that spreads through animal or insect vectors Physical Hazards objects that can cause injury or illness if eaten, such as bones or fragments of glass Polychlorinated Biphenyls (PCBs) a toxic material used formerly in manufacturing and building materials Positive Reinforcement providing rewards for employees who do things correctly; for example, verbal praise, employee of the month programs, special bonus incentives, and meritbased pay increases Potentially Hazardous Foods (PHFs) another name for Time/Temperature Control for Safety (TCS) Foods Preservatives chemicals added to food in order to increase its shelf-life and limit fungal growth and spoilage Quat Ammonium a common sanitizing agent used in the food service industry, also known as quaternary ammonium, or simply, quat Ready-to-Eat Food food that can be eaten without further preparation Regulatory Authority an agency, such as the local health department or the Centers for Disease Control, that should be notified of food handler illnesses Reportable Illness 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

8 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 a virus similar to Norovirus, except that its symptoms take longer to appear and often last longer Safe Facility Design the layout and structure of food preparation areas that helps systemize food safety behaviors Salmonella 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 Salmonella Typhi a strain of Salmonella that causes the foodborne illness Typhoid Fever Sanitizing the process of reducing the number of pathogens on an item or surface to a safe level by submerging it in a sanitizing solution Sanitizing Solution water into which a sanitizing ingredient has been mixed Saxitoxin 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 potent pathogenic bacteria not naturally found in food that can cause a serious foodborne illness called shigellosis Solvent Cleaners/Degreasers alkaline or basic cleaners that dissolve grease on a molecular level Source Contamination any contamination that occurs before food is purchased or received by the establishment Spoilage when bacteria, mold, or yeast grow to unsafe levels, making an otherwise safe food hazardous

9 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 someone who is displaying symptoms of a disease, or in other words, is sick Temperature Danger Zone 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 Tetrodotoxin 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 Time and Temperature Regulation Time/Temperature Control for Safety (TCS) Foods 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 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 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

10 Glossary 10 Training Meetings a type of formal training where a group of employees are taught in a classroomtype setting away from their regular duties Two-Stage Cooling Process 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 Typhoid Mary an early-20th century cook who was discovered to be an asymptomatic carrier of Salmonella typhi; she caused several typhoid fever outbreaks Variance 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 a microscopic structure containing genetic material that can only multiply inside the cells of a living host organism Visible Contamination visible signs of contamination or spoilage, including abnormal coloring, texture, or odor of foods Ware Items 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