BACTERIA – Microscopic organisms, some of which can cause disease, including food-borne disease.
PATHOGEN – A bacteria that causes disease.
AEROBIC – Most bacteria require oxygen to grow. These are called “aerobic”.
ANAEROBIC – Some bacteria are “anaerobic”, which means they can grow only if there is no air present, such as in metal cans. Botulism,one of the most dangerous forms of food poisoning, is caused by anaerobic bacteria.
LAG PHASE – When bacteria are introduced to a new environment, they need time to adjust to their surroundings before they start growing. This time is called the “lag phase”. If other conditions are good, the lag phase may last about 1 hour or somewhat longer.
INTOXICATION – Disease caused by poisons that bacteria produce while they are growing in food.
INFECTION – Disease, including much food-borne disease, caused by bacteria in the body.
BOTULISM – A deadly food-borne intoxication usually associated with improperly canned foods.
STAPH (OR STAPHYLOCOCCUS) – A bacterium that causes food-borne disease by producing a toxin or poison in improperly stored foods.
SALMONELLA – A widespread food-borne disease, spread by improper food handling and inadequate sanitation.
TRICHINOSIS – A food-borne disease caused by a parasite sometimes found in undercooked pork.
FOOD DANGER ZONE – The temperature range of 45 degrees Farenheit to 140 degrees Farenheit, in which bacteria grow rapidly.
CROSS-CONTAMINATION – The transfer of bacteria to food from another food or from equipment or work surfaces.
SANITIZE – To kill disease-causing bacteria, usually by heat or by chemical disinfectants.
HACCP – A food safety system of self-inspection, designed to highlight hazardous foods and to control food handling to avoid hazards.
FLOW OF FOOD – The path that food travels in a food service operation, from receiving to serving.
HAZARD – A potentially dangerous food condition due to contamination, growth of pathogens, survival of pathogens, or the presence of toxins.
CRITICAL CONTROL POINT – An action that can be taken that will eliminate or minimize a food safety hazard.
CLASS A FIRES – Wood, paper, cloth, ordinary combustibles
CLASS B FIRES – Burning liquids, such as grease, oil, gasoline, solvents.
CLASS C FIRES – Switches, motors, electrical equipment, and so forth.
MAKE SURE YOU USE THE RIGHT KIND OF FIRE EXTINGUISHER FOR EACH CLASS OF FIRE!!!
