GLOSSARY OF TERMS
- Bacteria
-
microorganisms that divide by multiplying
- Biological Hazard
-
pathogenic microorganisms and toxins that may contaminate
food
- Calibrate
-
to set thermometer to a point where it measures temps
accurately
- Chemical Hazard
-
detergents, bug sprays, soaps that may contaminate food
- Clean
-
free of visible objects or debris
- FAT-TOM
-
Needed for pathogenic growth-Food, Acidity, Time,
Temperature, Oxygen, Moisture
- FBI
-
Foodborne Illness
- Foodborne Illness
-
an illness caused by eating a food that contains
pathogenic microorganisms that mulitplied as a result of being mishandled
during processing or preparation
- Food Safety
-
The process of keeping food safe to eat so it will not cause
a foodborne illness. It includes every step from raising the food to cooking
and eating it
- Immuno-compromised-
-
a person that is sick or has an illness
- Microorganisms
-
organisms that are only visible under a microscope
- Pathogenic
-
causes disease
- Physical Hazard
-
items such as band-aids, twist ties, and glass that get in
food and could cause choking or injury to the person who eats the food
- Potentially Hazardous Food
-
a food that is more likely to have pathogens or support the
growth of pathogens-generally a high protein food such as meat and milk but
may be other foods as well
- Sanitized
-
free of or reduced numbers of microorganisms
- Temperature Danger Zone
-
The temperatures between 40 and 140 degrees Fahrenheit-the
best temperatures for pathogenic growth
- Viruses
- a microorganism that needs a host to grow on, such as food-generally
introduced from human contact with food (touching, coughing)