Unit 1 Terms (GHS culinary)

contaminants

A substance that can compromist the safety or suitability of food

cross-contamination

The transfer of harmful bacteria or microorganisms from one food, object, or person to another

foodborne illness

an illness caused by eating or drinking food or beverages that are containited with harmful substances

food safety

the practice of handling, preparing, and storing food to reduce the risk of foodborne illnesses

Freezer burn

a condition where frozen food becomes dehydrated and develops dry, discolored spots due to exposure to air, usually caused by impropper packaging, resulting in a poor texture and sometimes altered flavor (often appears as ice crystals)

Internal temperature

The temperature measured at the thichest part of a food item being cooked

Microorganisms

Tiny living organisms like bacteria, yeast, and molds that are naturally present on food and can be either beneficial, used in fermentation processes to create desired flavors and textures, or harmful, causing food spoilage if not properly controlled

Personal hygiene

A set of practices that help prevent the spread of bacteria and other contaminants in food preparation areas

Rancidity

the process by which fats and oils in food break down, resulting in an unplesant taste, smell, and texture

Recall

when a company removes a food product from the market because it may be unsafe or mislabeled

Sanitation

the process of creating and maintaining conditions to prevent food contamination and the risk of foodborne illness

Spores

Dormant structures produced by bacteria and fungi that can cause food spoilage or food-borne illnesses

Toxins

Harmful chemicals that can be naturally produced by liviing organisms or created through a process like heat treatment