Term
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Definition
| when harmful microorganisms are transferred from one product to another by hands utensils equipment or other physical contact. |
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Term
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Definition
| the visual appearance that something is not dirty greasy or grimy. |
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Term
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Definition
| an environment that is free from pathogens |
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Term
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Definition
| any surface such as a table cutting board or a piece of equipment that comes in contact with food. |
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Term
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Definition
| three adjacent sinks used to clean rinse and sanitize small equipment and utensil. |
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Term
| pest control operator (PCO) |
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Definition
| a licensed profesional who uses various chemicals sprays and traps to prevent or eliminate infestations. |
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Term
| Hazard Analysis Critical Control Point (HACCP) |
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Definition
| a system that identifies and manages key steps in food handling where contamination is most likely to occur. |
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Term
| critical control point (CCP) |
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Definition
| a step in food handling at which control can be applied to prevent or eliminate. |
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