Food Safety & Sanitation Essentials

Vocabulary flashcards summarizing key terms, hazards, procedures, and regulatory agencies from the food safety lecture notes.

Foodborne Outbreak

An incident in which two or more people experience the same illness after eating the same food, confirmed by laboratory analysis.

Personal Hygiene

The most important step in preventing foodborne illness; includes proper handwashing and cleanliness of food handlers.

Jaundice

Yellowing of skin or eyes that is a common symptom of Hepatitis A.

Hepatitis A

A virus—one of the Big Six pathogens—often indicated by jaundice and spread through contaminated food or water.

Big Six Pathogens

Six highly contagious microorganisms that cause severe foodborne illness: Norovirus, Hepatitis A, Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli (STEC), and Nontyphoidal Salmonella.

Biological Hazard

Living organisms or their toxins (bacteria, viruses, parasites) that can make food unsafe.

Chemical Hazard

Contaminants such as cleaners and sanitizers that can poison food.

Physical Hazard

Foreign objects like hair, glass, metal, or bandages that can injure consumers.

Pathogen

A harmful microorganism capable of causing disease.

Allergens (Nine Major)

Peanuts, tree nuts, fish, shellfish, eggs, dairy, sesame, soy, and wheat—responsible for most allergic reactions.

Cross-contamination

Transfer of pathogens from one surface or food to another.

Cross-contact

Transfer of allergens from one food or surface to another, posing risk to allergic individuals.

Ready-to-Eat (RTE) Food

Food that can be consumed without further preparation, e.g., cut melon, peeled banana, opened flavored oils.

TCS Food

Time/Temperature Control for Safety food needing strict controls, e.g., cooked rice.

Temperature Danger Zone (TDZ)

41 °F–135 °F, the range in which bacteria grow; fastest growth between 70 °F and 125 °F.

Maximum TDZ Time

Food may be in the TDZ for no more than a cumulative 4 hours.

High-Risk Populations

Groups most vulnerable to foodborne illness: elderly, preschool children, and immunocompromised individuals.

Handwashing

20-second total procedure with 10-15 seconds of scrubbing; essential before handling food.

Hand Antiseptic

A product used after handwashing; never a substitute for proper washing.

Jewelry Restriction

Only a single plain band ring is permitted when handling food.

Segregate & Label (Suspect Food)

Action taken when contamination is suspected: isolate the product and mark it accordingly.

Detergent

General-purpose cleaner used to remove dirt from surfaces.

Degreaser

Acidic cleaner formulated to cut through grease.

Delimer

Alkaline cleaner used to remove mineral deposits and scale.

Abrasive Cleaner

Cleaner containing grit to remove baked-on food residues.

Three-Compartment Sink—Wash Temp

First sink must maintain water at 110 °F for washing.

Three-Compartment Sink—Final Rinse Temp

Heat-sanitizing rinse must reach at least 171 °F.

Chlorine Sanitizer

Effective concentration range: 50–99 ppm.

Iodine Sanitizer

Effective concentration range: 12.5–25 ppm.

Quats Sanitizer

Concentration must follow manufacturer instructions.

Storage Elevation Rule

Store all food at least 6 inches off the floor.

RTE Food Storage Time

Maximum of 7 days, counted from the preparation or opening date.

FDA

Federal agency that issues the Food Code (guidance, not law).

USDA

Federal agency that inspects meat, poultry, and eggs.

State & Local Health Departments

Primary regulatory authorities food establishments interact with for inspections and enforcement.