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Glossary

  • Page ID
    18853
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    (Eg. "Genetic, Hereditary, DNA ...") (Eg. "Relating to genes or heredity") The infamous double helix https://bio.libretexts.org/ CC-BY-SA; Delmar Larsen
    Glossary Entries

    Word(s)

    Definition

    Image Caption Link Source
    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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