Glossary
- Page ID
- 18853
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)| Words (or words that have the same definition) | The definition is case sensitive | (Optional) Image to display with the definition [Not displayed in Glossary, only in pop-up on pages] | (Optional) Caption for Image | (Optional) External or Internal Link | (Optional) Source for Definition |
|---|---|---|---|---|---|
| (Eg. "Genetic, Hereditary, DNA ...") | (Eg. "Relating to genes or heredity") |  |
The infamous double helix | https://bio.libretexts.org/ | CC-BY-SA; Delmar Larsen |
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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 |