{"id":153,"date":"2019-06-14T22:25:49","date_gmt":"2019-06-14T22:25:49","guid":{"rendered":"https:\/\/opentextbc.ca\/foodsafety\/back-matter\/key-terms\/"},"modified":"2019-06-26T19:12:01","modified_gmt":"2019-06-26T19:12:01","slug":"key-terms","status":"publish","type":"back-matter","link":"https:\/\/opentextbc.ca\/foodsafety\/back-matter\/key-terms\/","title":{"raw":"Key Terms","rendered":"Key Terms"},"content":{"raw":"
\r\n \t
aerobic bacteria<\/dfn><\/dt>\r\n \t
Bacteria that require oxygen in order to grow<\/dd>\r\n \t
anaerobic bacteria<\/dfn><\/dt>\r\n \t
Bacteria that only grow in environments where oxygen is not present<\/dd>\r\n \t
contaminants<\/dfn><\/dt>\r\n \t
\u00a0Unwanted bacteria or substances<\/dd>\r\n \t
cooling<\/dfn><\/dt>\r\n \t
Lowering the temperature of a food from 60\u00b0C (140\u00b0F) down to 20\u00b0C (70\u00b0F) in two hours or less AND then from 20\u00b0C (70\u00b0F) down to 4\u00b0C (40\u00b0F) in four hours or less<\/dd>\r\n \t
cooling wands<\/dfn><\/dt>\r\n \t
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<\/dd>\r\n \t
critical control points<\/dfn><\/dt>\r\n \t
The steps in the food preparation processes where an action can be taken\u00a0to control a hazard; loss of control may result in an unacceptable health risk<\/dd>\r\n \t
critical limits<\/dfn><\/dt>\r\n \t
The limits at which a hazard is acceptable without compromising food safety<\/dd>\r\n \t
danger zone<\/dfn><\/dt>\r\n \t
Temperature zone in which bacteria will grow the fastest: between 4\u00b0C and 60\u00b0C (40\u00b0F and 140\u00b0F)<\/dd>\r\n \t
FATTOM<\/dfn><\/dt>\r\n \t
A mnemonic to remember the conditions that affect the growth of bacteria: food, acid, temperature, time, oxygen, moisture<\/dd>\r\n \t
FIFO<\/dfn><\/dt>\r\n \t
First in, first out; the principle of using supplies and stock in the order they were received<\/dd>\r\n \t
finger cots<\/dfn><\/dt>\r\n \t
Small plastic or rubber tubes that, when inserted over a finger, will form a waterproof cover over a cut or sore<\/dd>\r\n \t
FOODSAFE<\/dfn><\/dt>\r\n \t
Provincial food safety program<\/dd>\r\n \t
gloves<\/dfn><\/dt>\r\n \t
Plastic, latex, or rubber gloves that, when worn while handling food, will eliminate direct\u00a0hand contact with the food<\/dd>\r\n \t
HAACP<\/dfn><\/dt>\r\n \t
Hazard analysis and critical control points; system to define potential areas of risk in food production and prevention methods<\/dd>\r\n<\/dl>\r\n
\r\n \t
hot hold<\/dfn><\/dt>\r\n \t
To hold foods at 60\u00b0C (140\u00b0F) or hotter; at these temperatures, pathogens will not grow<\/dd>\r\n \t
infection<\/dfn><\/dt>\r\n \t
Invasion of the body by pathogenic microorganisms<\/dd>\r\n \t
internal temperature<\/dfn><\/dt>\r\n \t
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<\/dd>\r\n \t
intoxication<\/dfn><\/dt>\r\n \t
Effects on the body produced from the consumption of harmful pathogens or substances<\/dd>\r\n \t
pathogen<\/dfn><\/dt>\r\n \t
An agent that causes disease, especially a living micro-organism such as a bacterium, virus, or fungus<\/dd>\r\n \t
potentially hazardous foods (PHFs)<\/dfn><\/dt>\r\n \t
Foods that will allow the growth or survival of pathogens OR foods that may be\u00a0contaminated by pathogens<\/dd>\r\n \t
product<\/dfn><\/dt>\r\n \t
Any menu item<\/dd>\r\n \t
ready-to-eat food<\/dfn><\/dt>\r\n \t
Any food that can be eaten without cooking or any other additional preparation, and is expected to be served this way<\/dd>\r\n \t
sanitize<\/dfn><\/dt>\r\n \t
to apply heat or chemicals on a clean food contact surface (e.g., cutting board, countertop) to destroy most pathogens<\/dd>\r\n \t
shallow pans<\/dfn><\/dt>\r\n \t
Large metal pans that are usually not deeper than 10 cm (4 in.) that are useful for cooling foods<\/dd>\r\n \t
sick worker<\/dfn><\/dt>\r\n \t
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<\/dd>\r\n \t
super danger zone<\/dfn><\/dt>\r\n \t
The temperature range where pathogens will grow very quickly, between 20\u00b0C and 49\u00b0C (70\u00b0F and 120\u00b0F)<\/dd>\r\n \t
temperature abuse<\/dfn><\/dt>\r\n \t
The practice of either not cooling PHFs fast enough after cooking (see Cooling) or of storing PHFs between 4\u00b0C and 60\u00b0C (40\u00b0F and 140\u00b0F\u00a0)<\/dd>\r\n \t
toxins<\/dfn><\/dt>\r\n \t
Any of various poisonous substances produced by microorganisms that stimulate the production of neutralizing substances (antitoxins) in the body<\/dd>\r\n<\/dl>","rendered":"
\n
aerobic bacteria<\/dfn><\/dt>\n
Bacteria that require oxygen in order to grow<\/dd>\n
anaerobic bacteria<\/dfn><\/dt>\n
Bacteria that only grow in environments where oxygen is not present<\/dd>\n
contaminants<\/dfn><\/dt>\n
\u00a0Unwanted bacteria or substances<\/dd>\n
cooling<\/dfn><\/dt>\n
Lowering the temperature of a food from 60\u00b0C (140\u00b0F) down to 20\u00b0C (70\u00b0F) in two hours or less AND then from 20\u00b0C (70\u00b0F) down to 4\u00b0C (40\u00b0F) in four hours or less<\/dd>\n
cooling wands<\/dfn><\/dt>\n
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<\/dd>\n
critical control points<\/dfn><\/dt>\n
The steps in the food preparation processes where an action can be taken\u00a0to control a hazard; loss of control may result in an unacceptable health risk<\/dd>\n
critical limits<\/dfn><\/dt>\n
The limits at which a hazard is acceptable without compromising food safety<\/dd>\n
danger zone<\/dfn><\/dt>\n
Temperature zone in which bacteria will grow the fastest: between 4\u00b0C and 60\u00b0C (40\u00b0F and 140\u00b0F)<\/dd>\n
FATTOM<\/dfn><\/dt>\n
A mnemonic to remember the conditions that affect the growth of bacteria: food, acid, temperature, time, oxygen, moisture<\/dd>\n
FIFO<\/dfn><\/dt>\n
First in, first out; the principle of using supplies and stock in the order they were received<\/dd>\n
finger cots<\/dfn><\/dt>\n
Small plastic or rubber tubes that, when inserted over a finger, will form a waterproof cover over a cut or sore<\/dd>\n
FOODSAFE<\/dfn><\/dt>\n
Provincial food safety program<\/dd>\n
gloves<\/dfn><\/dt>\n
Plastic, latex, or rubber gloves that, when worn while handling food, will eliminate direct\u00a0hand contact with the food<\/dd>\n
HAACP<\/dfn><\/dt>\n
Hazard analysis and critical control points; system to define potential areas of risk in food production and prevention methods<\/dd>\n<\/dl>\n
\n
hot hold<\/dfn><\/dt>\n
To hold foods at 60\u00b0C (140\u00b0F) or hotter; at these temperatures, pathogens will not grow<\/dd>\n
infection<\/dfn><\/dt>\n
Invasion of the body by pathogenic microorganisms<\/dd>\n
internal temperature<\/dfn><\/dt>\n
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<\/dd>\n
intoxication<\/dfn><\/dt>\n
Effects on the body produced from the consumption of harmful pathogens or substances<\/dd>\n
pathogen<\/dfn><\/dt>\n
An agent that causes disease, especially a living micro-organism such as a bacterium, virus, or fungus<\/dd>\n
potentially hazardous foods (PHFs)<\/dfn><\/dt>\n
Foods that will allow the growth or survival of pathogens OR foods that may be\u00a0contaminated by pathogens<\/dd>\n
product<\/dfn><\/dt>\n
Any menu item<\/dd>\n
ready-to-eat food<\/dfn><\/dt>\n
Any food that can be eaten without cooking or any other additional preparation, and is expected to be served this way<\/dd>\n
sanitize<\/dfn><\/dt>\n
to apply heat or chemicals on a clean food contact surface (e.g., cutting board, countertop) to destroy most pathogens<\/dd>\n
shallow pans<\/dfn><\/dt>\n
Large metal pans that are usually not deeper than 10 cm (4 in.) that are useful for cooling foods<\/dd>\n
sick worker<\/dfn><\/dt>\n
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<\/dd>\n
super danger zone<\/dfn><\/dt>\n
The temperature range where pathogens will grow very quickly, between 20\u00b0C and 49\u00b0C (70\u00b0F and 120\u00b0F)<\/dd>\n
temperature abuse<\/dfn><\/dt>\n
The practice of either not cooling PHFs fast enough after cooking (see Cooling) or of storing PHFs between 4\u00b0C and 60\u00b0C (40\u00b0F and 140\u00b0F\u00a0)<\/dd>\n
toxins<\/dfn><\/dt>\n
Any of various poisonous substances produced by microorganisms that stimulate the production of neutralizing substances (antitoxins) in the body<\/dd>\n<\/dl>\n","protected":false},"author":123,"menu_order":1,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"back-matter-type":[37],"contributor":[],"license":[],"class_list":["post-153","back-matter","type-back-matter","status-publish","hentry","back-matter-type-glossary"],"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/back-matter\/153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/back-matter"}],"about":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/types\/back-matter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/users\/123"}],"version-history":[{"count":2,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/back-matter\/153\/revisions"}],"predecessor-version":[{"id":229,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/back-matter\/153\/revisions\/229"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/back-matter\/153\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/media?parent=153"}],"wp:term":[{"taxonomy":"back-matter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/back-matter-type?post=153"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/contributor?post=153"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/license?post=153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}