Safety & Sanitation Vocabulary
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- A single celled, living oraganism that can spoil food and cause foodborne illness.
- Illness causing microorganism
- First In First Out- Method of stock rotation
- Center for Disease Control & Prevention- responsible for investigation of foodborne illness outbreaks.
- Foreign objects that can accidentally get into food and contaminate it.
- The temperature range between 41* - 135*, within most foodborne microorganisms rapidly grow.
- Measure of food's acidity or alkalinity.
- Habits that include keeping the hands, hair, and body clean to preserve healthy living.
- Presence of harmful substances in food.
- City, county, or state staff member who conducts foodservice inspections.
- Plastic paddle filled with ice, used to stir hot food to cool it quickly.
- Disease causing inflammation of the liver. It is transmitted to food by poor personal hygiene.
- Sink designated for handwashing only.
- Chemical substances that can contaminate food, such as cleaners & sanitizers, also chemicals from cookware.
- Acronym for the conditions needed by most foodborne microorganisms to grow.
- Federal agency responsible for inspection and grading of meat, poultry, dairy, & eggs.
- process of reducing the number of microorganisms on a clean surface to safe levels.
- Illness carried or transmitted to people by food.
- Inspects all food except for meat, poultry, and eggs.
- Group of programs, procedures, and measures desgned to prevent foodborne illness.
- A type of bacteria found on skin & hair as well as in noses & throats of people & animals
- Hazard Analysis Critical Control Point
- A chef's hat
- Molecules of soap that have hydrophillic and hydrophobic components.
- The act of making oneself look nice, neat, & clean.
