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

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Key Terms by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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