Food Safety and Hygiene Vocabulary

A set of flashcards reviewing key food safety concepts, hazard types, regulatory systems, and definitions from the lecture notes.

Foodborne illness

A disease transmitted to people through food.

Biological hazard

Living organisms found in or on foods that can make us sick.

Temperature danger zone

$41^{\circ}\text{F}$ to $135^{\circ}\text{F}$.

Cross contamination

When a food that is safe comes in contact with biological, physical, or chemical contaminations.

Four types of biological hazards

Bacterical, virus, parasites, and fungi.

Four high-risk populations

Babies, pregnant women, people over the age of 80, and people with a weak immune system.

FAT TOM

An acronym standing for Food, Acidility, Temperature, Time, Oxygen, Moisture.

TCS foods

Foods that require time and temperature control to ensure their safety to prevent harmful bacteria from proliferating or producing toxins.

The 8 major allergens

Milk, eggs, shellfish, fish, tree nuts, wheat, soy, and peanuts.

Sanitizing solution

A solution made from mixing water and chemical sanitizer.

Sanitizer

An agent that is important to help prevent diseases and eliminate harmful microbes.

Pest management

A system involving 3 steps: maintaining the kitchen so pests can't get into it, taking care of all waste properly so pests can’t find food, and using pesticides to eliminate any pests.

Food-safety system

A system of precautionary steps that take into account all the ways food can be exposed to biological or physical hazards.

Food and Drug Administration

The federal agency that established the stationary food-safety system followed in this country.

Food-safety audit

A representative of the local health department who inspects food establishments for following laws and regulations.

HACCP

Hazard Analysis Critical Control Points.

Critical control point

According to the FDA, a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Monitoring procedure

Entering accurate measurements of time and temperature in a log book or on a sheet of paper near food.