AB Food Handler Certificate key terms

A sickness caused by eating food contaminated with harmful bacteria, viruses, parasites, or toxins. Symptoms often include nausea, vomiting, diarrhea, and stomach cramps, and can appear hours to days after eating.

Any microorganism that causes disease, such as Salmonella, E. coli, Listeria, or norovirus. Pathogens cannot be seen, smelled, or tasted, so safe handling practices are the only reliable protection.

An incident in which two or more people get the same illness after eating the same food, confirmed by laboratory analysis. Outbreaks are investigated by public health authorities and can lead to inspections or legal action.

The presence of harmful substances or organisms in food, including biological, chemical, and physical hazards. Contamination can occur at any point from receiving through service.

A danger to food safety caused by living organisms such as bacteria, viruses, parasites, and molds. These are the most common cause of foodborne illness in food service operations.

A danger caused by substances such as cleaning chemicals, sanitizers, pesticides, or allergens that get into food. Chemical hazards often result from improper storage or unlabeled containers near food.

A hard or foreign object that can injure a person who eats the food, such as glass, metal fragments, bones, or fingernails. Physical hazards are prevented with careful inspection and good personal habits.

Food that requires time and temperature control for safety because it supports rapid bacterial growth. Examples include meat, poultry, dairy, cooked rice, cut melons, and sprouts.

The temperature range from 41°F to 135°F (5°C to 57°C) in which bacteria multiply fastest. Food should spend as little time as possible in this range.

Managing how long food stays at a given temperature to prevent bacterial growth. It includes rapid cooling, proper holding temperatures, and limiting time in the danger zone.

A thin metal thermometer probe inserted into food to measure its internal temperature. Probes must be cleaned and sanitized between uses to avoid cross-contamination.

Adjusting a thermometer so it reads accurately, often using an ice-point or boiling-point method. An inaccurate thermometer can cause food to be undercooked or held at unsafe temperatures.

The temperature reached at the center or thickest part of food, which must meet the required minimum for that food type. Poultry, for example, must reach 165°F (74°C).

The temperature at which hot or cold food is kept before service. Hot food must stay at 135°F (57°C) or above, and cold food at 41°F (5°C) or below.

The process of lowering cooked food temperature quickly to prevent bacterial growth. Food must typically go from 135°F to 70°F within two hours and to 41°F within six hours total.

Bringing previously cooked and cooled food back to a safe serving temperature. Reheated food must reach 165°F (74°C) within two hours and be held hot until served.

The habits that keep a food handler clean and prevent contamination, including bathing, clean clothing, tied-back hair, and short, clean nails. Good hygiene is a basic defense against foodborne illness.

Cleaning hands with soap and warm running water for at least 20 seconds, scrubbing the backs, between fingers, and under nails. Hands must be washed before handling food and after contamination events.

The transfer of harmful organisms from one food, surface, or utensil to another. It commonly happens when raw meat juices contact ready-to-eat food or when equipment is not cleaned between uses.

Food that is served without further cooking, such as salads, deli meats, and cut fruit. It must be protected from cross-contamination because any pathogens present will not be killed later.

Anyone who works with food, food equipment, or food-contact surfaces, including cooks, servers, and dishwashers. Food handlers are legally responsible for following safe practices and reporting illness.

Keeping a food handler away from the operation when they have a symptom or diagnosis that could spread illness. Excluded workers must not handle food or food-contact surfaces until cleared.

A sign of illness that a food handler must tell their manager about, such as vomiting, diarrhea, jaundice, or a sore throat with fever. Reporting helps prevent an outbreak.

A substance in food that can trigger an allergic reaction, including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Allergens must be identified and kept separate from other foods.

Marking food and containers with required information such as contents, date, and allergen details. Proper labels prevent mistakes, help with rotation, and ensure chemicals are never confused with food.

Recording the date food was prepared or opened and the date by which it must be used or discarded. Ready-to-eat TCS food is typically held no longer than seven days at 41°F or below.

A rotation method in which older stock is used before newer stock. It reduces waste and prevents food from being stored past its safe or usable life.

The step where delivered food is checked for proper temperature, appearance, packaging integrity, and labeling before acceptance. Rejecting unsafe deliveries prevents problems from entering the operation.

Removing visible dirt, food residue, and grease from surfaces using soap or detergent and water. Cleaning must happen before sanitizing because sanitizer works poorly on dirty surfaces.

Reducing the number of harmful microorganisms on a cleaned surface to a safe level using heat or chemicals. Sanitizing follows cleaning and requires the correct concentration and contact time.

A chemical or heat treatment used to kill microorganisms on surfaces and equipment. Common types include chlorine and quaternary ammonium, which must be mixed to the correct concentration.

Any surface that touches food directly, such as cutting boards, utensils, plates, and prep tables. These surfaces must be cleaned and sanitized frequently to prevent cross-contamination.

A tough, dormant form of certain bacteria that survives normal cooking and can grow into active bacteria later. Spores make improper cooling and holding especially dangerous.

Preventing and managing insects, rodents, and other pests that can spread contamination. It includes sealing openings, keeping trash covered, storing food off the floor, and professional inspections.

Keeping the entire operation clean, including floors, walls, drains, restrooms, and storage areas. Regular cleaning schedules and good maintenance discourage pests and reduce contamination risks.

The government agency, such as a local health department, that inspects food establishments and enforces food safety rules. Inspectors may review temperatures, hygiene, and records.