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Glossary of Sanitation terminology

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