Key Terms
- aerobic bacteria
- Bacteria that require oxygen in order to grow
- anaerobic bacteria
- Bacteria that only grow in environments where oxygen is not present
- contaminants
- Unwanted bacteria or substances
- cooling
- Lowering the temperature of a food from 60°C (140°F) down to 20°C (70°F) in two hours or less AND then from 20°C (70°F) down to 4°C (40°F) in four hours or less
- cooling wands
- Reusable, hollow, plastic, sealable containers that are filled with water, sealed, and then once frozen, can be put in a liquid food to help cool the food quickly
- critical control points
- The steps in the food preparation processes where an action can be taken to control a hazard; loss of control may result in an unacceptable health risk
- critical limits
- The limits at which a hazard is acceptable without compromising food safety
- danger zone
- Temperature zone in which bacteria will grow the fastest: between 4°C and 60°C (40°F and 140°F)
- FATTOM
- A mnemonic to remember the conditions that affect the growth of bacteria: food, acid, temperature, time, oxygen, moisture
- FIFO
- First in, first out; the principle of using supplies and stock in the order they were received
- finger cots
- Small plastic or rubber tubes that, when inserted over a finger, will form a waterproof cover over a cut or sore
- FOODSAFE
- Provincial food safety program
- gloves
- Plastic, latex, or rubber gloves that, when worn while handling food, will eliminate direct hand contact with the food
- HAACP
- Hazard analysis and critical control points; system to define potential areas of risk in food production and prevention methods
- hot hold
- To hold foods at 60°C (140°F) or hotter; at these temperatures, pathogens will not grow
- infection
- Invasion of the body by pathogenic microorganisms
- internal temperature
- The temperature taken with a thermometer in the centre of the food; in the case of whole poultry or large cuts of meat, the temperature should be taken in the thickest part of the flesh without the thermometer touching a bone
- intoxication
- Effects on the body produced from the consumption of harmful pathogens or substances
- pathogen
- An agent that causes disease, especially a living micro-organism such as a bacterium, virus, or fungus
- potentially hazardous foods (PHFs)
- Foods that will allow the growth or survival of pathogens OR foods that may be contaminated by pathogens
- product
- Any menu item
- ready-to-eat food
- Any food that can be eaten without cooking or any other additional preparation, and is expected to be served this way
- sanitize
- to apply heat or chemicals on a clean food contact surface (e.g., cutting board, countertop) to destroy most pathogens
- shallow pans
- Large metal pans that are usually not deeper than 10 cm (4 in.) that are useful for cooling foods
- sick worker
- Any food handler who has one or more of the following symptoms associated with a foodborne illness: sore throat with a fever, diarrhea, fever, vomiting, or jaundice; or has a sore containing pus that is open and draining
- super danger zone
- The temperature range where pathogens will grow very quickly, between 20°C and 49°C (70°F and 120°F)
- temperature abuse
- The practice of either not cooling PHFs fast enough after cooking (see Cooling) or of storing PHFs between 4°C and 60°C (40°F and 140°F )
- toxins
- Any of various poisonous substances produced by microorganisms that stimulate the production of neutralizing substances (antitoxins) in the body
