Food safety definitions
Something unneeded has been added to or has grown in the food to contaminate it.
A germ with only one cell. There are many different kinds; but many can cause illness when they grow and multiply.
Foods sold in large amounts in big containers, usually not in packages.
Legal proof that something has been inspected and approved as safe.
Commercial means "for business." A place of business, like a hospital, a school or a café that serves food to large numbers of people usually uses a dishwashing machine that is different from the kind used at home.
When food has too many germs or something unsafe in it (like chemicals), it is contaminated. It is unsafe.
An oven with fans that move the hot air around to give more even heat.
Food that is contaminated can pass germs to food that is pure. Even when the worker has clean hands, this can happen when surfaces and utensils have germs on them.
Milk and foods made from milk, like cream, cottage cheese, soft cheese; foods that are used instead of milk products, like liquid "non-dairy" creamer.
Temperature of food between 41º F (7º C) and 140º F (60º C).
Cleaning powders and liquids that work like soap, but are made in a different way; they have chemicals in them that are not in soap.
Environmental Health Services
Professional staff who protect the public's health. They do this by inspecting food businesses and by educating and testing workers who handle and prepare food.
Food borne illness
Sickness from eating food that was not safe; food poisoning.
Illness caused from food that have too many germs or something unsafe in them (like chemicals).
A steel container coated with zinc, a metal that prevents rust.
A virus that causes liver disease. It spreads when someone has the virus in the feces (or poop). The viruses can get on hands, and then on to food that another person eats. This is one reason to wash your hands well after using the toilet!
Foods that are part of a mixture; for example, mayonnaise and sugar are ingredients in some salad dressings.
Metal stem thermometer
It measures the temperature of foods. It has a round top with a long pointed sensor made of steel to stick into the food. Do not use any other kind of thermometer to test the temperature of food.
A tiny animal that lives inside other animals.
"Cide" mean kill. These chemicals kill pests.
Possibly unsafe. Some foods can become unsafe if they are left too long at room temperature or in the "Danger Zone".
Birds raised for meat. Chicken and turkey are the most common kinds of poultry; duck and goose are also sold for food.
Kill germs with chemicals or high heat.
Very strong chemicals that kill germs. A good sanitizer is chlorine bleach.
Meat, poultry or fish that has a hole or is wrapped around a filling of soft food, like bread or rice mixed with liquids, then cooked together. Stuffed meats take longer to cook safely than unstuffed meats.
A kind of salt used to help keep some foods, including meats, looking fresh.
The amount of heat or cold. There are two different ways to measure temperature. In this manual when you see F, read "Fahrenheit", ("fair-n-hite"). That is the way the United States measures temperature; freezing equals 32º F and boiling water equals 212º F. When you see C, read "Celsius" ("sell-see-us"), or "Centigrade." That is the way many countries measure temperature; freezing equals 0º C and boiling water equals 100º C. To change Fahrenheit to Celsius, subtract 32 from the Fahrenheit temperature and divide by 1.8. To convert from Celsius to Fahrenheit, multiply the Celsius degrees by 1.8 and add 32.
Something that can be set to control the temperature of an oven, a freezer, a cooler, or a heater. Once you set it, it will keep the unit hot or cold at the same temperature (unless it is broken.)
A disease caused by eating a parasite, a worm, found in pork that is raw or undercooked. It causes pain, nausea, vomiting and diarrhea.
A germ that can live inside of a cell. If given the chance, viruses will multiply enough to cause disease. While some dead viruses can be used to fight disease, there really are no "good" viruses. Soap and hot water will wash away viruses.
Cotton cloth with finished edges that do not come loose. Strong enough to be sanitized after each use and to be washed often in detergent.