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The following definitions apply in the interpretation and application of the Food Code.
Accredited program.
(a) Accredited program means a food protection manager certification program that has
been evaluated and listed by an accrediting agency as conforming to national standards for
organizations that certify individuals.
(b) Accredited program refers to the certification process and is a designation based
upon an independent evaluation of factors such as the sponsor's mission; organization
structure; staff resources; revenue sources; policies; public information regarding program
scope, eligibility requirements, re-certification, discipline and grievance procedures;
and test development and administration.
(c) Accredited program does not refer to training functions or educational programs.
Additive.
(a) Food additive has the meaning stated in K.S.A. 65-656 (s), and amendments thereto.
(b) Color additive has the meaning stated in K.S.A. 65-656 (t), and amendments thereto.
Adulterated
has the the meaning of "food deemed adulterated" in K.S.A. 65-664, and
amendments therets.
Approved
means acceptable to the REGULATORY AUTHORITY based on a determination of
conformity with principles, practices, and generally recognized standards that
protect public health.
aw
means water activity which is a measure of the free moisture in a FOOD, is the quotient
of the water vapor pressure of the substance divided by the vapor pressure of pure water
at the same temperature, and is indicated by the symbol aw.
Beverage
means a liquid for drinking, including water.
Bottled Drinking Water
means water that is SEALED in bottles, packages, or other containers and offered for
sale for human consumption, including bottled MINERAL WATER.
Certification Number
means a unique combination of letters and numbers assigned by a SHELLFISH CONTROL AUTHORITY
to a MOLLUSCAN SHELLFISH dealer according to the provisions of the National Shellfish
Sanitation Program.
Critical Violation
A provision of the Food Code that, if is not compliant, is more likely than other violations
to contribute to food contamination, illness or an environmental health hazard.
Critical Control Point (CCP)
The last step where you can intervene to prevent, control, or eliminate the growth of
microorganisms in food.
Cross-connection
Any physical link through which contaminants from drains, sewers, or waste pipes can enter
a potable water supply.
Cross-contamination
Transfer of harmful substances or disease-causing microorganisms from one food
product to another through direct contact, or contact with utensils, equipment,
work surfaces, or employee's hands or clothing.
Dry Storage
The holding of nonperishable food items, such as rice, flour, crackers, and
canned goods, at 50 to 60 percent humidity and between 50°F and 70°F (10°C and 21°C).
FAT-TOM
An acronym that lists the factors necessary for the growth of microorganisms
(particularly bacteria), and related food safety controls: food, acidity, time,
temperature, oxygen, moisture.
Food Code, The
(Also referred to as the FDA Model Food Code.) The set of science-based guidelines
for food safety for restaurants and establishments. Local, state, and federal regulators
use the Food Code as a model to help develop or update their own food safety rules.
Food Safety
Unsafe food usually results from contamination due to biological hazards, chemical hazards,
or physical hazards. To ensure food safety, establish standards that focus on controlling
time and temperature, practicing good personal hygiene, maintaining a sanitary facility,
preventing cross-contamination, and purchasing food supplies from approved suppliers.
Foodborne Illness
A disease that is carried or transmitted to people by food. Foodborne diseases are
classified as infections, intoxications, or toxin-mediated infections.
Food-contact Surface
Any surface or utensil that normally touches food.
Grease Interceptor/Trap
A device that separates fats, oils, and grease from wastewater.
HACCP (Hazard Analysis Critical Control Point)
A dynamic system that uses a combination of proper food handling procedures,
monitoring techniques, and record keeping to help ensure the consistent safety of food.
Handwashing Station
A sink set aside for handwashing only, never used for mixing cleaning chemicals or for
washing food or utensils. Handwashing stations must be located in restrooms, and
must be located in other convenient locations throughout the food preparation and
warewashing areas as well.
Hazards, Biological
Pathogenic microorganisms that contaminate food, such as certain bacteria, viruses,
parasites, and fungi. Biological hazards also exist in certain plants, mushrooms,
and fish in the form of harmful toxins.
Hazards, Chemical
Chemical substances that may contaminate food, such as pesticides, food additives,
preservatives, cleaning supplies, and toxic metals that leach from worn cookware and
equipment.
Hazards, Physical
Foreign objects that accidentally get into food and contaminate it, such as dirt,
metal staples, and broken glass.
Health Inspector
City, county, or state employees who conduct inspections in most states. They generally
are trained in food safety, sanitation, and in public health principles, and methods. Also
called sanitarians, health officials, or environmental health specialists.
Heat Sanitizing
Raising the temperature of a food-contact surface to 165°F (74°C) or above to kill
microorganisms. The most common way to heat sanitize tableware, utensils, or equipment
is to submerge or spray items with hot water.
Hepatitis A
A disease that causes inflammation of the liver and is transmitted to food by poor personal
hygiene or contact with contaminated water.
Hot-holding Equipment
Equipment designed to hold hot foods for service at 140°F (60°C) or higher. Hot-holding
equipment includes steam tables, bains maries, chafing dishes, double boilers,
and heated cabinets. Hot-holding equipment should not be used to reheat foods.
Irradiation
Ionizing radiation is used to destroy microorganisms and/or inhibit their growth
to prevent foodborne illness. Also known as cold pasteurization.
Outbreak of Foodborne Illness
An incident in which two or more people experience the same illness after eating
the same food.
Pesticide
Chemical used to control pests, usually insects.
Plumbing System
The water supply and distribution pipes; plumbing fixures and traps; soil, waste, and
vent pipes; sanitary and storm sewers and building drains.
Poisonous or Toxic Materials
Substances that are not intended for ingestion and are included in 4 catergories
- Cleaners and sanitizers, which include
cleaning and sanitizing agents and agents such as caustics, acids, drying
agents, polishes, and other chemicals;
- Pesticides, except sanitizers, which include substances such as insecticides and
rodenticides;
- Substances necessary for the operation and maintenance of the establishment such
as nonfood grade lubricants and personal care items that may be deleterious to health;
and
- Substances that are not necessary for the operation and maintenance of the
establishment and are on the premises for retail sale, such as petroleum products and
paints.
Potentially Hazardous Foods (PHF)
Foods in which microorganisms can rapidly grow. Potentially hazardous foods often have
a history of being involved in foodborne illness outbreaks, have potential for contamination
due to methods used to produce and process them, and have characteristics that generally
allow microorganisms to thrive. They are often warm, high in protein, and chemically neutral
or slightly acidic.
Ready-to-eat Foods
Properly cooked foods, and raw, washed, cut, and whole fruits and vegetables (including those
that have had their rinds, peels, husks, or shells removed). The FDA identifies most
ready-to-eat foods as potentially hazardous.
Refrigerated Storage
Short-term holding of fresh, perishable, and potentially hazardous food items at internal
temperatures of 41°F (5°C) or lower, but above freezing, to slow the growth of
microorganisms.
Single-use Items
Another name for disposable eating utensils and tableware. These may be used once only.
They are generally made from paper, plastic, wood, or aluminum foil.
Sneeze Guard
A food shield used to prevent contamination of food in salad bars and other self-serve
food bars. It is placed fourteen to forty-eight inches above the food, in direct line
between the food on display and the mouth and nose of a person of average height.
Temperature Abuse
Any time potentially hazardous food is exposed to the temperature danger zone of
41°F (5°C) to 140°F (60°C). Foods being prepared or cooked should pass through the
temperature danger zone as quickly as possible. Temperature abuse of potentially
hazardous foods can cause the rapid growth of microorganisms, potentially causing
foodborne illness.
Two-Stage Cooling Method
Cooked foods must be cooled from 140°F (60°C) to 70°F (21°C) within two hours and from
70°F (21°C) to below 41°F (5°C) in an additional four hours for a total cooling time of
six hours.
Vacuum Breaker
A backflow prevention device.
Virus
The smallest of the microbial contaminants. Viruses are not complete cells and are not
considered to be living organisms. They rely on a living host and do not reproduce in
food. Some survive freezing and boiling. They contaminate food via poor personal hygiene,
and contaminated food and water supplies.
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