Abrasive cleaners - cleaning compounds containing finely ground minerals

used to scour articles: can scratch surfaces

Acceptable levels within establishment range safety.
Accessible - easy to reach or enter
Acid- a substance with pH of less than 7.0
Additives- natural and man-made substance added to a food for an intended
purpose (such as preservatives and colors) or added unintentionally (such as
pesticides and lubricant)
Adulterated- deliberated addition inferior or cheaper material to a
supposedly pure foods product in order to stretch out supplies and increase
profit.
Aerobe - an organism, especially a bacterium that requires oxygen to live.
Air curtain- a window or doorway equipped with jets that forced air out and
across the opening to keep flying insects from entering.
Air Gap -an unobstructed, open vertical distance through air that separates
an outlet of the portable water supply from potentially contaminated source
like a drain.
Alkaline a substance that has PH of more than 7.0
Aseptic packaging a method in which food is sterilized on commercially
sterilized outside the can and then aseptically placed in previously sterilized
container which are sealed in an aseptic environment. This method may be
used for liquid foods such as concentrated milk and soups.
At risk- a term used to describe individual such as infants, pregnant women
and those weakened immune system, for whom food borne illnesses can be
very severe, even life threatening.
Back flow Flow of contaminated water into potable supply; caused by back
pressure
Bacteria- single celled microscopic organism.
Bactericide - substance that kills bacteria.
Bacterium 1 microorganism.

Biofilm - a layer of stubborn soil that develops on surfaces that are

improperly cleaned or sanitized; bacteria can accumulate and grow on the
surface.
Cardiopulmonary resuscitation CPR first aid technique to apply to people
who have stopped breathing.
Ciguatoxins a toxin from reef-feeding fish causes foodborne illness.
Clean-in-place CIP equipped designed to be cleaned without moving to
protect the public.
Commingle to combine shell stock harvested on different days from
different growing areas as identified on the tag or labels, or to combine
shucked shellfish from containers with different container coed or different
shucking dates.
Contamination the unintended presence of a harmful substance or
condition that can cause illness injury to people who eat the impure or
tainted food
Corrosion resistant materials which maintain their original surface
characteristic under continuous use in food service with normal use of
cleaning compounds sanitizing
Coving- a curved sealed edge between the floor and wall that makes
cleaning easier and inhibit insects harborage.
CCP Critical Control Point means a point or procedure in a specific food
system where loss of control may result in a unacceptable health risk.
Cross contamination- transfer of harmful organisms between items.
Deviation to diverge; to go in different directions.
Disinfectant destroy harmful bacteria
Facultative anaerobe an organism that can grow with or without free
oxygen.
FATTOM an acronym used to indicate the 6 conditions bacteria need for
growth. These conditions are Food, Acids, Temperature, Time, Oxygen and
Moisture.
FIFO stock rotation which is First In First Out.

Foodborne Disease outbreak an incident in which 2 or more people

experience a similar illness after ingesting a common food, and in which
epimiological analysis identifies the food as the source of the illness.
Footcandle - unit of lighting equal to the illumination 1 foot from a uniform
light source.
Germicide a substance which kills a harmful microbes and germs.
Germs a general term for microorganism, including bacteria and viruses
GRAS Substance- Gras stands for Generally Recognized As Safe. These are
the substance added to foods that have been shown to be safe based on a
long history of common usage in food.