Key Concepts in Food Safety and Cleaning Methods

SERVSAFE VOCAB Abrasive Cleaners Cleaners containing a scouring agent used to scrub off hard-to-remove dirt. May scratch some surfaces. Active Managerial Control Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC. Air curtains Devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air shied around open doors. Insects avoid them. AKA air doors or fly fans Air gap Air space used to separate a water-supply outlet from any potentially contaminated source. The only completely reliable method for preventing backflow Ex- air space between the floor drain and the drainpipe of a sink. Approved Suppliers Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws Backflow Unwanted reserve flow of contaminents through a cross-connection into a drinkable water system. Occurs when the pressure in the drinkable water supply drops below the pressure of the contaminated supply. Cleaning Process of removing food and other types of dirt from a surface, such as a countertop or plate. Concentration - The amount of saitizer to water measured in parts per million (ppm). - Affects the effectiveness of the sanitizer solution. Contamination Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment. Coving Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. Eliminates hiding places for pests and prevents moisture from deteriorating walls. Critical Control Points (CCPs) The points in the HACCP system process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels. Cross-connection Physical link through which contaminants from drains, sewers or other wastewater sources can enter a drinkable water supply. EX- Ahose connected to a faucet and submerged in a mop bucket. Cross-contact The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen. Cross-contamination Occurs when microorganisms are transferred from one food or surface to another. Date marking A date on ready-to-eat TCS food held for more than 24 hours indicationg by when the food must be sold, eaten, or thrown out. Degreasers Alkaline detergents that contain a grease-dissolving agent Delimers Used on mineral deposits and other soils that alkaline cleaners cannot remove such as scale, rust, and tarnish. Detergents Cleaners designed to penetrate and soften dirt to help remove it from a surface FAT TOM Acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, and moisture. FDA Model Food Code Science-based reference for retail food operations on how to prevent foodborne illness. These recommendations are issued by th Mold Type of fungus that causes food spoilage. Some produce toxins that can cause foodborne illnesses. NSF Organization that develops and publishes standars for sanitary equipment design. Assesses and certifies that equipment has met these standards. Off-site service Service of food to someplace other than where it is prepared or cooked, including catering and vending. Parasite Organism that needs to live in a host organism to survive. Can be found in water and inside many animals. Correct cooking and freezing will kill them. Pathogens Illness-causing microorganisms. Pest control operator (PCO) Licensed professional who uses safe, current methods to prevent and control pests. Pesticides Chemicals used to control pests, usually insects. Porosity Extent to which water and other liquids are absorbed by a substance. Term usually used in relation to flooring material. Public Health Service (PHS) A federal agency that conducts research into the causes of foodborne illness and assist with the investigation of outbreaks. Ready-to-eat food Any food that is edible without further preparation, washing or cooking. Includes, washed fruit and vegetables, deli meats, sugars, spices, and correctly cooked food items. Reduced-oxygen packaged (ROP) Packaging method that reduces the amount of oxygen available in order to slow microbial growth EX- sous vide, MAP, and vacuum packaging Resiliency Ability of a surface to react to a shock without breaking or cracking, usually used in relation to a flooring material. Sanitizing Process of reducing the number of microorganisms on a clean surface to safe levels. Shellstock identification tags Each container of live, molluscan shellfish received must have an ID tag that must remain attached to the container until all the shellfish have been used. To be kept on file for 90 days from the date recorded on the tag. Slacking Process of gradually thawing frozen food in preparation for deep-frying. Sneeze Guards Food shields placed over self-service displays and food bars that extend seven inches beyond the food and fourteen inches above the food counter. Spore Form that some bacteria can take to protect themselves when nutrients ar not available. Commonly found in dirt and can contaminate food grown there. Can resist heat, allowing it to survive cooking temperatures. Can revert back to a form capable of growth. Can occur when a food is not held at the correct temperature or cooled or reheated correctly. TCS Food Food that contains moisture and protein and has a neutral or slightly acidic pH. Temperature danger zone The temperature range between 41 F and 135 F (5 C TO 57 C), within which most foodborne microorganisms rapidly grow Temporary units Operations operating in one location for no more than 14 consecutive days in conjunction with a special event of celebration. Usually serve prepackaged food or food requiring only limited preparation. Thermistors Thermometers that check food temperature through a sensor on the tip of a metal probe. Thermocouples Thermometers that check food temperature through a sensor on the tip of a metal probe. Time-Temperature abuse Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms. Time-temperature indicator (TTI) Time and temperature monitoring device attached to a food shipment to determine if the product’s temperature has exceeded safe limits during shipment or subsequent storage. Toxins Poisins produced by pathogens, plants, or animals Some occur in animals as a result of their diet Training Need Gap between what staff are required to know to do their jobs and what they actually know. Identified by observing job performance, testing food safety knowledge, and surveying staff to identify areas of weakness. U.S. Department of Agriculture (USDA) Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines. Variance Document issued by a regulatory agency that allows a requirement to be waived or modified. Virus Smallest of the microbial food contaminats. Relies on a living host to reproduce. They usually contaminate food through a food handler’s infood handler’s incorrect personal hygiene.Some survive freezing and cooking temperatures. a Water Activity ( w) Amount of moisture available in food for microorganisms to grow. It is measured in a scale from 0.0 to 1.0, with water having 1.0. TCS food typically has a water-activity value of 0.85 or higher. Water Hardness The amount of minerals in water. Affects how well a sanitizer works Yeast Type of fungus that causes food spoilage.