Food Safety and Sanitation Lecture Notes

A comprehensive set of vocabulary flashcards covering the key concepts, pathogens, temperatures, and regulations from Chapters 1 through 15 of standard food safety training.

Foodborne-Illness Outbreak

An incident where two or more people have the same symptoms after eating the same food, which is confirmed by laboratory analysis.

Biological Contaminants

Pathogens such as viruses, bacteria, parasites, and fungi, as well as toxins found in certain plants, mushrooms, and seafood.

Chemical Contaminants

Cleaners, sanitizers, and polishes that contaminate food, or food-service equipment made from materials like pewter, copper, or zinc.

Physical Contaminants

Foreign objects such as metal shavings, staples, bandages, glass, dirt, or natural objects like fish bones in a filet.

Time-Temperature Abuse

Occurs when food has stayed too long in the temperature range favorable to the growth of pathogens, specifically between $41^{\circ}F$ and $135^{\circ}F$ ($5^{\circ}C$ to $57^{\circ}C$).

Cross-Contamination

The transfer of pathogens from one surface or food to another, such as using the same cutting board for raw meat and then for lettuce.

TCS Food

Food that requires Time and Temperature Control for Safety to limit the growth of pathogens.

Ready-to-Eat Food

Food that can be eaten without further preparation, washing, or cooking, including cooked food, washed fruit and vegetables, and deli meats.

High-Risk Populations

Groups at higher risk for foodborne illness, including preschool-age children, the elderly, and people with compromised immune systems.

FDA (Food and Drug Administration)

The government agency that issues the Food Code and regulates all food except meat, poultry, and eggs.

USDA (U.S. Department of Agriculture)

The government agency responsible for regulating and inspecting meat, poultry, and eggs.

FAT TOM

An acronym for the conditions bacteria need to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Pathogens and Proteins

Bacteria grow best in foods that contain high levels of proteins, such as meat, poultry, and cooked rice.

Temperature Danger Zone

The temperature range between $41^{\circ}F$ and $135^{\circ}F$ ($5^{\circ}C$ to $57^{\circ}C$) where bacteria grow; they grow most rapidly between $70^{\circ}F$ and $125^{\circ}F$ ($21^{\circ}C$ to $52^{\circ}C$).

Water Activity ($a_w$)

The amount of moisture available in food for bacteria to grow, with a scale ranging from $0.0$ to $1.0$.

Jaundice

A yellowing of the skin and eyes that is a common symptom of Hepatitis A.

Salmonella Typhi

A Big Six pathogen commonly linked to ready-to-eat food and beverages; it can cause high fever and a rash.

Shigella spp.

A pathogen commonly linked to food easily contaminated by hands, such as salads containing TCS food, and characterized by symptoms like bloody diarrhea.

Norovirus

A leading cause of foodborne illness often linked to ready-to-eat food and shellfish contaminated by sewage, characterized by vomiting and diarrhea.

Ciguatoxin

A naturally occurring toxin found in certain fish, such as grouper, that can cause neurological symptoms like the reversal of hot and cold sensations.

Scombroid Poisoning

Also known as histamine poisoning, it can be prevented by purchasing fish from approved, reputable suppliers and preventing time-temperature abuse.

The Big Eight Allergens

The most common food allergens, including milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts.

Cross-Contact

The transfer of allergens from food or food-contact surfaces to the food served to a guest with a food allergy.

Carrier

An individual who carries pathogens in their system and infects others without getting sick themselves.

Handwashing Scrubbing Time

The minimum amount of time that food handlers should scrub their hands and arms with soap is $10$ seconds.

Impermeable Bandage

A liquid-proof cover used to protect wounds on the hands or arms, which must be worn under a single-use glove for hand wounds.

Bimetallic Stemmed Thermometer

A device used to check the internal temperature of food, featuring a sensing area from the tip to the dimple and a calibration nut.

Thermocouple Penetration Probe

A probe designed to check the internal temperature of food, especially effective for thin foods like hamburger patties.

Ice-Point Method

A way to calibrate thermometers by adjusting them to $32^{\circ}F$ ($0^{\circ}C$) based on the temperature at which water freezes.

Shellstock Identification Tags

Documentation that must accompany shellfish when received and be kept on file for $90$ days after the last shellfish was served.

FIFO (First-In, First-Out)

A method of food rotation in storage where items with the earliest use-by or expiration dates are used before items with later dates.

Internal Cooking Temperature: Poultry

Poultry, including whole or ground chicken and turkey, must be cooked to a minimum internal temperature of $165^{\circ}F$ ($74^{\circ}C$) for less than $1$ second.

Internal Cooking Temperature: Ground Meat

Ground meat, including beef and pork (hamburgers), must be cooked to a minimum internal temperature of $155^{\circ}F$ ($68^{\circ}C$) for $17$ seconds.

Internal Cooking Temperature: Seafood

Seafood, including fish and shellfish, must be cooked to a minimum internal temperature of $145^{\circ}F$ ($63^{\circ}C$) for $15$ seconds.

Two-Stage Cooling Method

Food must be cooled from $135^{\circ}F$ ($57^{\circ}C$) to $70^{\circ}F$ ($21^{\circ}C$) within $2$ hours, and then to $41^{\circ}F$ ($5^{\circ}C$) or lower in the next $4$ hours (total $6$ hours).

Sneeze Guard

A food shield used in self-service areas to protect food from contaminants.

Active Managerial Control

The manager’s responsibility to actively incorporate food safety procedures to control the five most common risk factors for foodborne illness.

CCP (Critical Control Point)

A point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels.

Air Gap

The only completely reliable method for preventing backflow in a plumbing system; it is the air space between a water outlet and a flood-level rim.

Sanitizing

The process of reducing the number of pathogens on a clean surface to safe levels; this can be done using heat (water at least $171^{\circ}F$) or chemicals (chlorine, iodine, quats).

Integrated Pest Management (IPM)

A program that uses three basic rules: deny pests access, deny pests food and shelter, and work with a licensed pest control operator (PCO).

Priority Item

The most critical risk designation during a regulatory inspection, representing actions that contribute directly to the elimination or reduction of foodborne illness hazards.