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Sanitation
Glossary of Sanitation terminology
| Question | Answer |
|---|---|
| Antimony | Caused by storing or cooking acid foods in chipped gray enamelware |
| Cadmium | Caused by cadmium-plated ice cube trays or containers |
| Cyanide | Caused by silver polish containing cyanide |
| Copper | Caused by unclean or corroded copper utensils, acid foods cooked in unlined copper utensils, or carbonated beverages in contact with copper tubing. |
| Zinc | Caused by cooking foods in zinc-plated (galvanized) utensils. |
| Allergens | An allergen is a substance that causes an allergic reaction |
| Physical contamination | A contamination of food with objects that may not be toxic but may cause injury or discomfort. |
| Cross-contamination | The transference of hazardous substances, mainly microorganisms, to a food from another food or another surface, such as equipment, worktables, or hands. |
| Microorganism | A tiny, usually single-celled organism that can be seen only with a microscope |
| Abrasive | A cleaning agent |
| Accident | An unintended event that results in injury |
| Acid | A medium with pH below 7.0 |
| Additives | Any substance that is added to foods |
| Aerobe | A bacterium - grows in the presence of free oxygen |
| Air curtain | A ventilation unit |
| Air gap | An unobstructed |
| Alkali | A medium with pH above 7.0 |
| Anaerobe | A bacterium - grows in the absence of free oxygen |
| Aniskis | A parasite roundworm |
| Anisakiasis | A disease caused by Aniskis that causes vommitting, abdominal pain, coughing, and fever |
| Artificial respiration | mouth to mouth resuscitation |
| Aseptic packaging | A method of packing food so that is is free from pathogenic micro-organisms |
| Bacillary Dysentery | A disease caused by Shigella |
| Bacillus cereus | Facultative- diarrhea & abdominal pain which occurs between 8 & 16 hrs after ingesting and vomiting between 1 & 5 hrs after ingesting |
| Backflow | The flow of contaminates |
| Back siphonage | One king of backflow |
| Bacterium | A living micro-organism made up of a single cell |
| Behavioral objective | A statment that defines what a trainee will be able to do upon completion of a training program |
| Bi-metallic stemmed thermometer | A food thermometer |
| Biological hazard | The danger posed to food safety by pathogenic micro-organisms |
| Blast chiller | A special refrigerated unit |
| Botulism | The foodborne intoxication caused by Clostridium botulinum bacteria that attacks the nervous system |
| Campylobacter jejuni | Anerobic, non-spore-forming bacterium |
| Campylobacterosis | The foodborne infection; symptoms fever, headache, and fatigue, abdominal pain & diarrhea |
| Cantilever mounting | A sanitary way of installing immobile equipment |
| Cardiac arrest | The condition that is caused by a massive heart attack |
| Cardiopulmonary resuscitation (CPR) | The first aid technique |
| Carrier | A person or animal; transmit organisms to food or to humans |
| Chemical hazard | The danger posed to food safety by the contamination of chemical substances |
| Chlorine | Chemical used in the form of hypochlorites in sanitizing solutions |
| Ciguatoxin | A toxin that collects in predatory marine reef fish |
| Clean | Free of visible soil |
| Cleanability | Requirements for Sanitary |
| Clean-in-place Equipment | Equipment of such design that food-contact surfaces |
| Cleaning | The removal of soil |
| Cleaning agent | A chemical compound |
| Cleaning program | The system mthat the operator or manager divises in order to organize all the cleaning tasks |
| Clostridium botulinum | Anaerobic, spore-forming bactrium that is most often found in canned goods |
| Clostridium perfringens | Anaerobic, spore-forming bactrium found in the soil, dust |
| Code | A systematic collection of regulations |
| Communicable disease | An illness that is transmitted directly or indirectly from one human to another |
| Compressor | In a refrigerated unit, the component that compresses air to provide energy to run the refrigerator |
| Contamination | The unintended presence of harmful substances or micro-organisms in food or water |
| Coving | A curved, sealed edge between the floor and wall |
| Crisis | A turning point |
| Crisis managment | an operation to prevent, reat to and learn from crises |
| Critical control point | An operation; that would eliminate, prevent or minizime hazards |
| Cross-connection | Any physical link |
| Cross-contamination | The transfer of harmful micro-organism from one item of food to another |
| Decline phase | The period when the number of bacteria dying from ma lack of nutrients.. |
| Deep chilling | Storage method... |
| Delegation | THe second step of crisis management planning, where the head of the crisis tem mauthorizes or appoints another team member to handle.... |
| Digital thermometer | A battery-powered food theremometer |
| Dry storage | Holding nonperishable food items |
Created by:
aatiawattpiep
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