Food Safety Guidelines – Core Vocabulary

A comprehensive set of vocabulary flashcards covering key terms, definitions, temperatures, and safety practices from the Food Safety Guidelines lecture.

Cross-contamination

Transfer of harmful microorganisms or substances from one surface or food to another.

Food Contamination

Presence of harmful biological, chemical, or physical hazards in food.

Biological Contamination

Food contamination caused by bacteria, viruses, parasites, or fungi.

Chemical Contamination

Food contamination from cleaning agents, pesticides, or other chemicals.

Physical Contamination

Food contamination by foreign objects such as hair, glass, or metal shavings.

Food-borne Illness

Disease carried or transmitted to people through food.

Food-borne Illness Outbreak

Incident where two or more people get the same illness after eating the same food.

Highly Susceptible Population (HSP)

Groups with weakened or undeveloped immune systems more likely to contract food-borne illness.

Potentially Hazardous Food (PHF) / TCS

Food requiring time and temperature control for safety to limit pathogen growth.

Ready-to-Eat Food (RTE)

Food that is safe to consume without further cooking or preparation.

Temperature Danger Zone

Range between 41 °F and 135 °F where pathogens grow rapidly.

Handwashing – Key Steps

Wet, soap, scrub 20 s, clean nails, rinse, dry with paper towel, turn off faucet with towel.

Big 5 Pathogens

Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, Hepatitis A, Norovirus.

Exclude (Employee Health)

Remove employee from work when illness could spread (e.g., Big 5, vomiting).

Restrict (Employee Health)

Limit employee duties to prevent food contact when minor illness/risk is present.

Minimum Internal Temp – Poultry

165 °F for 15 seconds.

Minimum Internal Temp – Ground Meat

155 °F for 15 seconds.

Minimum Internal Temp – Steaks & Fish

145 °F for 15 seconds.

Minimum Internal Temp – Roasts

145 °F for at least 4 minutes (alternative time/temps allowed).

Cooling Rule

Cool from 135 °F→70 °F within 2 h, then to 41 °F within 4 h (total ≤ 6 h).

Approved Cooling Methods

Shallow pans, ice-water bath, blast chiller, reduce food mass, uncover for airflow.

Thawing – Four Safe Methods

Refrigeration ≤ 41 °F, under cold running water, microwave with immediate cooking, as part of cooking.

Reheating for Hot Holding

Heat PHF to 165 °F for 15 seconds before service.

Date Marking (7-Day Rule)

RTE PHF must be labeled and used or discarded within 7 days (day 1 = prep/open).

Time as a Public Health Control

RTE PHF held without temperature control must be eaten or discarded within 4 h.

Bare-Hand Contact Rule

No bare hands on RTE food; use gloves, utensils, or deli paper.

Storage Order (Refrigerator)

RTE foods on top; raw items arranged by minimum cook temp, poultry lowest.

Cold Holding Temperature

Maintain PHF at 41 °F or below.

Hot Holding Temperature

Maintain PHF at 135 °F or above.

Dry Storage Rule

Store items at least 6 inches off the floor.

Toxic Item Storage

Keep chemicals separate from food, utensils, and single-service items, preferably near mop sink.

When to Sanitize Food-Contact Surfaces

Between raw & RTE tasks, every 4 h of use, after contamination, or per manufacturer specs.

Heat Sanitizing (Dish Machine)

Rinse cycle must reach surface temp above 160 °F; gauge should read 180 °F.

Chemical Sanitizing – Chlorine

Use approximately 100 ppm free chlorine; verify with test strips.

Chemical Sanitizing – Quaternary Ammonia

Maintain 150–400 ppm per product label; verify with test strips.

Three-Compartment Sink Steps

Wash, rinse, sanitize, then air-dry (after pre-scrape/rinse).

Dish Machine Checks

Ensure cleanliness, full chemical dispensers, proper rack loading, correct wash/rinse temps, test sanitation.

Types of Microorganisms

Bacteria, viruses, parasites, fungi.

Bacterial Growth Factors (FAT TOM)

Food, Acidity, Time, Temperature, Oxygen, Moisture; time & temp easiest to control.

Major Food Allergens

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

Consumer Advisory Requirement

Menus must disclose and asterisk items served raw/undercooked and warn of increased risk.