Term
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Definition
| Denotes unfitness for human consumption due to chemical or biological causes |
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Term
| Criteria for assuring foods are fit: |
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Definition
The desired stage of development or maturity of the food.
Freedom from pollution at any stage in production and subsequent handling.
Freedom from objectionable chemical or physical changes resulting from action of food enzymes; activity of microbes, insects and rodents, invasion of parasites, and damage from pressure, freezing, heating or drying. |
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Term
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Definition
| The presence of harmful substances in -food. |
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Term
| CDC recommends which activities to improve food safety |
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Definition
More training for food handlers.
Better protocols for investigating foodborne outbreaks.
Hazard analysis in food operations.
Improved data on how pathogenic organisms are carried and spread, how food preparation contributes to proliferatio, and how food handling contribute to an outbreak. |
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Term
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Definition
| Bacteria, Viruses, Parasites and Fungi |
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Term
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Definition
| Food spoilage caused by microorganisms. |
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Term
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Definition
F is for Food; specifically carbs and proteins
A is for Acidity: pH of 4.6 to 7.5
T is for Temperature: 41 deg to 135 deg
T is for Time: amount of time in danger zone
O is for Oxygen: some need oxygen
M is for Moisture: water activity of .85 or higher is ideal for growth. |
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Term
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Definition
| microscopic, unicellular organisms of varying size and shape, including sperical, rod and spiral. |
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Term
| Phases of the Bacterial Growth Curve |
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Definition
Lag Phase-initial stage where, although bacteria cells exist, little to no growth occurs.
Log Phase-a period of rapid growth in a relatively short period of time.
Stationary Phase- the rate of growth is slowed and eventually stops as bacterial cells begin to die.
Death Phase-bacterial cells die more rapidly than new cells are created due to lack of nutrients and the excess waste the cells create. |
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Term
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Definition
| Degree of a food's acidity or alkalinity. |
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Term
| Potentially Hazardous Food |
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Definition
| Food items that require temperature control because they are capable of supporting growth of pathogenic microorganisms or toxin formation. |
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Term
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Definition
| Time required at a specific temperature to kill a specified number of vegetative cells or spores. |
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Term
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Definition
| Bacteria that need oxygen to grow |
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Term
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Definition
| Bacteria that reproduce without oxygen. |
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Term
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Definition
| includes single and multicellular organisms such as molds, yeasts, and mushrooms. Molds are larger than bacteria and more complex in structure. They grow on a wide range of substrates-moist or dry acid or nonacid, high or low in salt or sugar. 77 degrees to 86 degrees |
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Term
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Definition
| Caused by natural food enzymes, which are complex catalysts that initiate reactions in foods. Off-flavors, odors, or colors may develop in foods if enzymatic reactions are controllable. |
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Term
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Definition
| Temperature changes, moisture, and dryness can cause physical spoilage of food. For example, excessive heat, for example, breaks down emulsions, dehydrates food, and destroys certain nutrients. |
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Term
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Definition
| Occurs when particles that are not supposed to be in a food product are accidentally introduced into that product. |
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Term
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Definition
| result from interaction of certain ingredients in a food or beverage with oxygen or light. |
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Term
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Definition
| Occurs when substances such as chemicals, toxic metals, sanitizers and so on are introduced into a food product. example: Contamination of food with food service chemicals, such as pesticides, detergents, and sanitizers. |
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Term
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Definition
| an alternative approach being used in agriculture to control pests; it is also a program in foodservice operations to prevent pest from entering an operation or to eliminate them if they do enter. |
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Term
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Definition
| An infecting agent, any virus, microorganism, or other substance that causes disease. |
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Term
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Definition
| Caused by toxins formed in food prior to consumption. |
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Term
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Definition
| Caused by activity of large numbers of bacterial cells carried by the food into the gastrointestinal tract. |
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