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Air Gap
A device to prevent water backflow to a potable water supply. It is an unobstructed open space
that separates an outlet of the potable water supply (for example, a faucet) from any potentially
contaminated source, such as water in a sink or drain pipe.
Backflow
A type of cross-connection that can occur in a potable water system. Backflow is the unwanted
reverse flow of contaminated water through a cross-connection into a potable water system. It
can occur whenever the pressure in the potable water supply drops below the pressure of the
contaminated supply.
Bacteria
The most common foodborne microbial contaminants. Bacteria are living, single-celled
microorganisms that can cause food spoilage and illness. Some form spores, which can survive
freezing and very high temperatures. Bacteria that cause disease are pathogenic. Bacteria that
produce toxins are toxigenic.
Bodily Fluids
Fluid secretions of the human body, such as mucus, saliva, feces, perspiration, and oily secretions
in skin and hair. Microorganisms in those fluids can be transmitted to customers via food if
employees do not practice good personal hygiene.
Chemical Sanitizing
A method of reducing the number of microorganisms on a surface by exposing an object to a sanitizing
solution for a specific period of time. Common sanitizing chemicals are chlorine, iodine, and
quaternary ammonia.
Cleaning
The process of removing food and other types of soil from a surface. Surfaces must first be cleaned
and rinsed before being sanitized.
Contaminants, Contamination
Presence of harmful substances not originally present in the food. Three types of contaminants are
biological hazards, chemicals hazards, and physical hazards. Although most food-safety hazards are
contaminants introduced by humans, some food hazards occur naturally, such as toxins in certain fish,
mushrooms, or plants.
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 categories:
- 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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