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Food Safety Vocabulary

Food Safety Vocabulary Words to Study

The 5 most common food-handling mistakes are
1. Purchasing food from unsafe sources,
2. failing to cook food correctly,
3. holding food at incorrect temperatures,
4. using contaminated equipment,
5. and practicing poor personal hygiene.

Abrasive Cleaners
Cleaners containing a scouring agent used to scrub off hard-to-remove soils. They
may scratch some surfaces.

Acidity
Level of acid in a food. An acidic substance has a pH below 7.0. Foodborne
microorganisms typically do not grow in highly acidic food, while they grow best in
food with a neutral to slightly acidic pH.

Active managerial control

Food safety management system designed to prevent foodborne illness by
addressing the five most common risk factors identified by the Centers for Disease
Control and Prevention (CDC).
Air curtains
Devices installed above or alongside doors that blow a steady stream of air across an
entryway, creating an air shield around open doors. Insects avoid them. Also called
air doors or fly fans.
Air gap

Air space used to separate a water-supply outlet from any potentially contaminated
source. The air space between the floor drain and the drainpipe of a sink is an
example. An air gap is the only completely reliable method for preventing backflow.

A.L.E.R.T.
The FDA’s tool that can be used to develop a food defense program. Assure, Look,
Employees, Reports, Threat, allergy Symptoms nausea, Wheezing or shortness of
breath, hives or itchy rashes, swelling of various parts of the body, vomiting and/or
diarrhea, and abdominal pain.

Alkalinity
Level of alkali in food. pH above 7.0. Most food not alkaline.

ANSI
American National Standards Institute

Approved suppliers
Suppliers that have been inspected, are able to provide an inspection report, and that
meet applicable local, state, and federal laws.

Backflow
Unwanted reverse flow of contaminants through a cross-connection into a drinkable
water system. It occurs when the pressure in the drinkable water supply drops below
the pressure of the contaminated supply.

Bacteria
Single-celled, living microorganisms that can spoil food and cause foodborne illness.
Bacteria present in food can quickly multiply to dangerous levels when food is
incorrectly cooked, held, or reheated. Some form spores that can survive freezing and
very high temperatures.

Bacterial growth
Reproduction of bacteria by splitting in two. When conditions are favorable, bacterial
growth can be rapid—doubling the population as often as every twenty minutes.
Their growth can be broken down into four phases: lag phase, log phase, stationary
phase, and death phase.

Bimetallic stemmed thermometer

The most common and versatile type of thermometer, measuring temperature
through a metal probe with a sensor in the end. Most can measure temperatures from
0 ̊F to 220 ̊F (–18 ̊C to 104 ̊C) and are accurate to within ±2 ̊F (±1 ̊C). They are easily
calibrated.
Biological contaminants
Microorganisms, such as viruses, bacteria, parasites, and fungi, as well as toxins
found in certain plants, mushrooms, and seafood, that have contaminated food.

Biological toxins
Poisons produced by pathogens, plants, or animals. They can also occur in animals as
a result of their diet.

Blast chiller
Equipment designed to cool food quickly. Many are able to cool food from 135 ̊F to
37 ̊F (57 ̊C to 3 ̊C) within 90 minutes.

Boiling Point Method

Method of calibrating a thermometer based on the boiling point of water.

Calibration
Process of ensuring that a thermometer gives accurate readings by adjusting it to a
known standard, such as the freezing point or boiling point of water.
CDC
Center for Disease Control and Prevention.

Carriers
People who carry pathogens and infect others, yet never get sick themselves.

Centers for Disease Control and Prevention (CDC).

Agencies of the U.S. Department of Health and Human Services that investigate
foodborne-illness outbreaks, study the causes and control of disease, publish
statistical data, and conduct the Vessel Sanitation Program.

Ciguatera Toxin
Found in barracuda, snapper, grouper, and amberjack.

Chemical contaminant
Chemicals that have contaminated food because they were used or stored the wrong
way. Cleaners, sanitizers, polishes, machine lubricants, and pesticides can be risks.
Also included are deoderizers, first-aid products, health and beauty products such as
hand lotions and hairspray.

Chemical hazards
Chemical substances that can contaminate food, such as cleaners, sanitizers, polishes,
machine lubricants, and toxic metals, that leach from cookware and equipment.

Chemical sanitizing
Using a chemical solution to reduce the number of microorganisms on a clean
surface to safe levels. Items can be sanitized by immersing in a specific concentration
of sanitizing solution for a required period of time or by rinsing, swabbing, or
spraying the items with a specific concentration of sanitizing solution.

Chlorine
Commonly used chemical sanitizer due to its low cost and effectiveness. It kills a
wide range of microorganisms.

Clean
Free of visible dirt. It refers only to the appearance of a surface.

Cleaners
Chemicals that remove food, dirt, rust stains, minerals, or other deposits from
surfaces.

Cleaning
Process of removing food and other types of dirt from a surface, such as a countertop
or plate

Cold-Holding Equipment
Equipment specifically designed to hold cold food at an internal temperature of 41 F
or lower

Contact Spray
Spray used to kill insects on contact. Usually used on groups of insects, such as
clusters of roaches and nests of ants.

Concentration
The amount of sanitizer to water measured in parts per million (ppm). The
concentration of sanitizer affects the effectiveness of the sanitizer solution.

Contamination
Presence of harmful substances in food. Some food safety hazards occur naturally,
while others are introduced by humans or the environment.

Corrective action
Predetermined step taken when food does not meet a critical limit.

Coving
Curved, sealed edge placed between the floor and wall to eliminate sharp corners or
gaps that would be impossible to clean.

Cross-Contamination
When pathogens are transferred from one surface or food to another.

Critical control points (CCPs)

In a HACCP system, the points in the process where you can intervene to prevent,
eliminate, or reduce identified hazards to safe level.
Critical limit
In a HACCP system, the minimum or maximum limit a critical control point (CCP)
must meet in order to prevent, eliminate, or reduce a hazard to an acceptable level.

Cross-connection
Physical link through which contaminants from drains, sewers, or other wastewater
sources can enter a drinkable water supply. A hose connected to a faucet and
submerged in a mop bucket is an example.

Cross-contact
The transfer of an allergen from a food containing an allergen to a food that does not
contain the allergen.

Date marking
A date on ready-to-eat TCS food held for more than 24 hours indicating by when the
food must be sold, eaten, or thrown out.

Degreasers
Alkaline detergents, often called degreasers, that contain a grease-dissolving agent.

Detergent
Cleaner designed to penetrate and soften dirt to help remove it from a surface.

Delimers
Used on mineral deposits and other soils that alkaline cleaners cannot remove, such
as scale, rust, and tarnish

Dry Storage
Storage used to hold dry and canned food at temperatures between 50 F and 70 F and
at a relative humidity of 50 to 60 percent.

Electronic insect eliminator

Mechanical device that uses light to attract flying insects to an electrically charged
grid that kills them.

Enterohemmorrhagic and shiga toxin-producing E. Coli

Can be found in the intestines of cattle. Can contaminate meat during slaughtering.
Linked to ground beef and contaminated produce. Exclude workers with diarrhea.
Cook foods to minimal internal temperature, purchase foods from approved
reputable supplies, prevent cross-contamination between raw meat and ready to eat
foods

EPA
Environmental Protection Agency
Environmental Protection Agency
Federal agency that sets standards for environmental quality, including air and water
quality, and regulates pesticide use and waste handling.

FAT TOM
Food, Acidity, Temperature, Time, Oxygen, and Moisture.

FDA Food Code

Science-based reference for retail food operations on how to prevent foodborne
illness. These recommendations are issued by the FDA to assist state health
departments in developing regulations for a foodservice inspection program

FDA
Food and Drug Administration- Inspects all food except meat, poultry, and eggs.
Also regulates food transported across state lines and issues a food code.

Finger cot
Protective covering used to cover a correctly bandaged cut or wound on the finger.

First-in, first-out (FIFO)

Method of stock rotation in which products are shelved based on their use-by or
expiration dates, so oldest products are used first.

Flood rim
Spill-over point of a sink.

Flow of food
Path food takes through an operation, from purchasing and receiving through
storing, preparing, cooking, holding, cooling, reheating, and serving.

Food additives
Substances added to food to lengthen its shelf life. They are also used to alter food so
it does not need time and temperature control. Some are used to enhance flavor.

Food allergen
A naturally-occurring protein in food or in an ingredient that some people are
sensitive to. If enough of an allergen is eaten, an allergic reaction can occur.

Food allergy
The body’s negative reaction to a particular food protein.

Foodborne illness
Illness carried or transmitted to people by food.

Foodborne-illness outbreak
An incident in which two or more people experience the same illness symptoms after
eating the same food. An investigation is conducted by the state and local regulatory
authorities, and the outbreak is confirmed by a laboratory analysis.
Food codes
State level food safety regulations that are written and adopted.

Food-contact surface
Surface that comes into direct contact with food, such as a cutting board.

Food defense
Program developed and implemented by an operation to prevent deliberate
contamination of its food.

Food safety management system

Group of programs, procedures, and measures designed to prevent foodborne illness
by actively controlling risks and hazards throughout the flow of food.

Foot-candle
Unit of lighting equal to the illumination one foot from a uniform light source. Also
called lux.

Fungi
Includes yeasts, molds, and mushrooms that produce toxins that cause foodborne
illness. Purchase all mushrooms from approved, reputable suppliers

Food and Drug Administration

Federal agency that issues the FDA food code working jointly with USDA and the
CDC. Inspects foodservice operations that cross state borders – interstate
establishments such as food manufacturers and processors, and planes and trains –
because they overlap the jurisdictions of two or more states.

Food Safety and Inspection Service

Agency of USDA that inspects and grades meat, meat products, poultry, dairy
products,eggs, and egg products, and fruit and vegetables shipped across state
boundaries.

Glue Board
Pest-Control device in which mice are trapped by glue and then die from exhaustion
or lack of water or air.

HACCP plan
Written document based on HACCP principles describing procedures a particular
operation will follow to ensure the safety of food served. See Hazard Analysis
Critical Control Point.

Hair restraint
Device used to keep a food handler’s hair away from food and to keep the individual
from touching it.
Hand antiseptic
Liquid or gel used to lower the number of microorganisms on the skin’s surface.
Hand antiseptics should only be used after correct handwashing, not in place of it.
Only those hand antiseptics that are compliant with the Food and Drug
Administration (FDA) should be used.

Handwashing station
Sink designated for handwashing only. Handwashing stations must be conveniently
located in restrooms, food-preparation areas, service areas, and dishwashing areas.

Hard water
Water containing minerals such as calcium and iron in concentrations higher than
120 parts per million (ppm).

Hazard analysis
Process of identifying and evaluating potential hazards associated with food in order
to determine what must be addressed in the HACCP plan.

Hazard Analysis Critical Control Point (HACCP)

Food safety management system based on the idea that if significant biological,
chemical, or physical hazards are identified at specific points within a product’s flow
through the operation, they can be prevented, eliminated, or reduced to safe levels.
Health inspector
City, county, or state staff member who conducts foodservice inspections. Health
inspectors are also known as sanitarians, health officials, and environmental health
specialists. They are generally trained in food safety, sanitation, and public health
principles.

Heat sanitizing
Using heat to reduce the number of microorganisms on a clean surface to safe levels.
One common way to heat sanitize tableware, utensils, or equipment is to submerge
them in or spray them with hot water.

Hepatitis A
Mainly found in the feces of people infected with it. Linked to ready-to-eat food and
shellfish from contaminated water. Exclude workers that have been diagnosed or
who have jaundice. Wash hands, avoid bare-hand contact with ready-to-eat food,
purchase shellfish from approved reputable supplies.

High-risk population
People susceptible to foodborne illness due to the effects of age or health on their
immune systems, including infants and preschool-age children, older people, people
taking certain medications, and those with certain diseases or weakened immune
systems.

Histamine
Biological toxin associated with temperature-abused scombroid fish (and other
affected species), which causes scombroid poisoning.

Host
Person, animal, or plant on which another organism lives and from which it takes
nourishment.

Hot Holding Equipment

Equipment such as chafing dishes, steam tables, and heated cabinets specifically
designed to hold food at an internal temperature of 135 F or higher.

Ice paddle
Plastic paddle filled with ice or water and then frozen. Used to stir hot food to cool it
quickly

Ice Point Method

Method of calibrating thermometers based on the freezing point of water

Ice-water bath
Method of cooling food in which a container holding hot food is placed into a sink or
larger container of ice water. The ice water surrounding the hot food container
disperses the heat quickly.

Imminent health hazard

A significant threat or danger to health that requires immediate correction or closure
to prevent injury

Immune system
The body’s defense system against illness. People with compromised immune
systems are more susceptible to foodborne illness.

Infestation
Situation that exists when pests overrun or inhabit an establishment in large numbers

Integrated Pest Management

Program using prevention measures to keep pests from entering an establishment
and contriol measures to eliminate any pests that do get inside.
Iodine
Sanitizer effective at low concentrations and not as quickly inactivated by dirt as
chlorine. It might stain surfaces and is less effective than chlorine

Jaundice
Yellowing of the skin and eyes that could indicate a person is sick with hepatitis A.

Key drop delivery

The receipt of food by a foodservice operation after-hours while closed for business.
MAP
Modified Atmosphere Packaging

Master cleaning schedule

Detailed schedule listing all cleaning tasks in an operation, when and how they are to
be performed, and who will perform them.

Material Safety Data Sheets (MSDS)

Sheets supplied by the chemical manufacturer listing the chemical and its common
names, its potential physical and health hazards, information about using and
handling it safely, and other important information. OSHA requires employers to
store these sheets so they are accessible to staff.

Microorganisms
Small, living organisms that can be seen only with the aid of a microscope. There are
four types of microorganisms that can contaminate food and cause foodborne illness:
bacteria, viruses, parasites, and fungi.

Maximum registering thermometer

Type of thermometer indicates the highest temperature reached during use and it is
used where temperature readings cannot be continuously observed such as in a
dishwashing machine.

Minimum internal temperature

The required minimum temperature the internal portion of food must reach to
sufficiently reduce the number of microorganisms that might be present. This
temperature is specific to the type of food being cooked. Food must reach and hold
its required internal temperature for a specified amount of time.

Modified atmosphere packaging (MAP)

Packaging method by which the air inside of a package is altered using gases, such as
carbon dioxide and nitrogen. Many fresh-cut produce items are packaged this way.

Mold
Type of fungus that causes food spoilage. Some molds produce toxins that can cause
foodborne illness.

Monitoring
In a HACCP system, the process of analyzing whether critical limits are being met
and procedures are being followed.

Norovirus
Often transferred to food when infected food handlers touch food or equipment with
fingers that have feces on them. Linked to ready-to-eat food and shellfish from
contaminated water. Exclude staff that has been diagnosed or that have vomiting and
diarrhea. Wash hands, avoid bare-hand contact with ready-to-eat foods. Purchase
shellfish from approved reputable suppliers.
NSF
The organization that creates the national standard for food service equipment that
comes in contact with food. Equipment must be nonabsorbent, smooth, can corrosion
resistant. Food equipment must also be easy to clean, durable, and resistant to
damage

OSHA
Occupational Safety and Health Administration Federal Agency that regulates and
monitors workplace safety.

Off-site service
Service of food to someplace other than where it is prepared or cooked, including
catering and vending.

Parasite
Organism that needs to live in a host organism to survive. Parasites can be found in
water and inside many animals, such as cows, chickens, pigs, and fish. Correct
cooking and freezing will kill parasites. Avoiding cross-contamination and practicing
correct handwashing can also prevent illness.

Parasites
Require a host to live and reproduce, commonly associated with seafood, wild game,
and food processed with contaminated water. Prevent by purchasing food from
approved reputable suppliers. cook foods to required minimum internal
temperatures, and make sure that fish that will be served raw or undercooked has
been correctly frozen by the manufacturer.

Pathogens
Illness-causing microorganisms.

Personal hygiene
Habits that include keeping the hands, hair, and body clean and wearing clean and
appropriate uniforms. Avoiding unsanitary actions and reporting illness and injury
are also features of good personal hygiene.

Pest control operator (PCO)

Licensed professional who uses safe, current methods to prevent and control pests.

Pesticide
Chemical used to control pests, usually insects.

pH
Measure of a food’s acidity or alkalinity. The pH scale ranges from 0 to 14.0. A pH
between 7.1 and 14 is alkaline, while a pH between 0.0 and 6.9 is acidic. A pH of 7.0
is neutral. Foodborne microorganisms grow well in food that has a neutral to slightly
acidic pH (7.5 to 4.6).
Physical contaminants
Physical objects, such as hair, dirt, metal staples, and broken glass, as well as bones in
fillets, which have contaminated food.

Physical hazards
Foreign objects that can accidentally get into food and contaminate it, such as hair,
dirt, metal staples, and broken glass, as well as naturally-occurring objects, such as
bones in fillets.

Pooled eggs
Eggs that have been cracked open and combined in a common container.

PHS
Public Health Service
State and Local Regulatory Authorities
Write or adopt code that regulates retail and foodservice operations. Inspects
operations, enforces regulations, investigates complaints and illnesses, issues licenses
and permits, approves construction, and reviews and approves HACCP plans.

Quats
Quaternary ammonim compound- Used as a chemical sanitizer.
Factors that influence the effectiveness of chemical sanitizers
Concentration, Temperature, Contact Time, Water Hardness, and pH.
Concentration the amount of sanitizer to water measured in parts per million (ppm).
Used a test kit to ensure the proper concentration water hardness affects how well a
sanitizer works. It is the amount of minerals present in your water.

Ready to eat foods

Foods that can be eaten without further preparation, washing, or cooking. This
includes cooked food, washed fruit and vegetables (whole or cut), deli meat, bakery
items, sugar, spices, and seasonings.

Record keeping
In a HACCP system, the process of collecting documents that allow you to show you
are continuously preparing and serving safe food.

Reduced-oxygen packaging (ROP).

Packaging method that reduces the amount of oxygen available in order to slow
microbial growth. ROP methods include sous vide, MAP, and vacuum packaging.

Regulations
Laws determining standards of behavior. Restaurant and foodservice regulations are
typically written at the state level and based on the FDA Food Code.

Restriction
Prohibiting food handlers from working with or around food, food equipment, and
utensils.

Residual Spray
Type of pesticide spray that leaves behind a film that insects absorb as they crawl
across it.

ROP foods
Reduced-oxygen packaging (Includes MAP, vacuum-packed, and sous vide food)

Sanitizer
Chemical used to sanitize. Chlorine, iodine, and quats are the three most common
types of chemical sanitizer in the restaurant and foodservice industry.

Sanitizing
Process of reducing the number of microorganisms on a clean surface to safe levels.

Shelf life
Recommended period of time during which food can be stored and remain suitable
for use.

Single-use gloves
Disposable gloves designed for one-time use. They provide a barrier between hands
and the food they touch. Gloves should never be used in place of handwashing. Food
handlers should wash hands before putting on gloves and when changing to a new
pair.

Single-use paper towel

Paper towel designed to be used once, then discarded.

Sneeze guard
Food shield placed over self-service displays and food bars that extends seven inches
beyond the food and 14 inches above the food counter.

Sous vide
Packaging method by which cooked or partially cooked food is vacuum packed in
individual pouches and then chilled. This food is heated for service in the operation.
Frozen, precooked meals are often packaged this way.

Spore
Form that some bacteria can take to protect themselves when nutrients are not
available. Spores are commonly found in dirt and can contaminate food grown there.
A spore can resist heat, allowing it to survive cooking temperatures. Spores can also
revert back to a form capable of growth. This can occur when food is not held at the
correct temperature or cooled or reheated correctly.

Salmonella Typhi
Found in Ready-to-eat food and beverages. Excluded food handlers who have been
diagnosed with illness, wash hands, cook food to minimum internal temperatures

Shellstock identifications
Tags that indicate when and where the shellfish were harvested. They must be kept
on file for 90 days from the date the last shellfish was used from its delivery
container

Shigella spp
Found in the feces. Flies can transfer the bacteria to food. Linked to foods easily
contaminated by hands such as salads containing TCS food and food that has made
contact with contaminated water such as produce. Exclude food handlers who have
been diagnosed with illness or have diarrhea, wash hands, and control flies inside
and outside the operation.

TCS Foods
Food that requires time and temperature control for safety. These foods need to be
kept out of the temperature danger zone

Temperature danger zone

The temperature range between 41 ̊F and 135 ̊F (5 ̊C to 57 ̊C), within which most
foodborne microorganisms rapidly grow.

Thermocouples
Thermometers that check food temperature through a sensor on the tip of a metal
probe.

Thermometer
Device for accurately measuring the internal temperature of food, the air
temperature inside a freezer or cooler, or the temperature of equipment. Bimetallic
stemmed thermometers, thermocouples, and thermistors are common types of
thermometers used in the restaurant and foodservice industry.

Thermistors
Thermometers that check food temperature through a sensor on the tip of a metal
probe.

Time-Temperature Abuse
When food has stayed too long at temperatures that are good for the growth of
pathogens. Food is not held or stored at correct temperatures, Food is not cooked or
reheated enough to kill pathogens, and food is not cooled correctly

Time-temperature indicator (TTI)

Time and temperature monitoring device attached to a food shipment to determine if
the product’s temperature has exceeded safe limits during shipment or subsequent
storage.
Toxins
Poisons produced by pathogens, plants, or animals. Some occur in animals as a result
of their diet

Toxin symptoms
Can include diarrhea or vomiting. Neurological symptoms may appear such as
tingling in the extremities and the reversal of hot and cold sensations. People may
also experience flushing of face, difficulty breathing, burning in the mouth, heart
palpitations, and hives.

USDA
The U.S. Department of Agriculture- Regulates and inspects meat, poultry, and eggs.
Also regulates food that crosses state boundaries or involves more than one state.

Vacuum breaker
Device preventing the backflow of contaminants into a drinkable water system.

Vacuum-packed food
Food processed by removing air from around it while sealed in a package. This
process increases the product’s shelf life.

Variance
Document issued by a regulatory agency that allows a requirement to be waived or
modified.

Vending machine
Machines that dispense hot and cold food, beverages, and snacks.

Verification
In a HACCP system, the process of confirming that critical control points and critical
limits are appropriate, that monitoring is alerting you to hazards, that corrective
actions are adequate to prevent foodborne illness from occurring, and that staff are
following established procedures.

Virus
Smallest of the microbial food contaminants. Viruses rely on a living host to
reproduce. They usually contaminate food through a food handler’s incorrect
personal hygiene. Some survive freezing and cooking temperatures.

Water activity (aw)

Amount of moisture available in food for microorganisms to grow. It is measured in
a scale from 0.0 to 1.0, with water having a water activity (aw) of 1.0. TCS food
typically has a water-activity value of 0.85 or higher.

Yeast
Type of fungus that causes food spoilage.