BC FOODSAFE Level 1 key terms

An illness that happens after a person eats food carrying harmful microorganisms, toxins or chemicals. Symptoms can include nausea, vomiting, diarrhea, stomach cramps and fever, and may appear hours or days after the meal.

The presence of something harmful in food that was not meant to be there, such as microorganisms, chemicals, foreign objects or allergens. It can happen at any stage, from receiving and storage through to serving.

Food that supports fast growth of harmful microorganisms because it is moist and low in acid, such as meat, poultry, fish, dairy, eggs, cooked rice and cut melon. These foods need careful time and temperature control.

Anyone who works with food, food-contact surfaces or equipment, including cooks, servers, dishwashers, delivery staff and volunteers. These workers are legally responsible for following safe food practices while at work.

A microorganism, usually a bacterium or virus, that causes illness in people. Pathogens are too small to see and can be present in food without changing its taste, smell or appearance.

Single-celled microorganisms that can multiply quickly in food when conditions are right. Many are harmless, but some cause foodborne illness by infecting the body or by producing toxins in food.

A very small infectious agent that can only multiply inside a living cell. Viruses such as norovirus spread easily through food handled by an infected person and are not destroyed by many sanitizers.

A small organism that lives in or on another living thing and feeds from it. In food, parasites such as tapeworms and roundworms are usually destroyed by thorough cooking or by freezing.

A tough, dormant form of some bacteria that survives heat, drying and sanitizing. When conditions improve, spores can turn back into active bacteria and produce toxins, so food still needs careful cooling and reheating.

A poison produced by some microorganisms, plants or animals. Toxins already present in food are often not destroyed by cooking, so preventing them from forming in the first place is the best control.

A memory aid for the six conditions bacteria need to grow: food, acidity, time, temperature, oxygen and moisture. Controlling or removing any one of these conditions helps slow or stop bacterial growth.

A danger to food safety caused by living things, mainly bacteria, viruses, parasites and moulds. Biological hazards are the most common cause of foodborne illness and are controlled by hygiene, cooking and temperature control.

A harmful chemical that can get into food, such as cleaning products, sanitizer residue, pesticides or unapproved additives. These risks are controlled by storing chemicals away from food and using them only as directed.

A hard or sharp object that can injure someone eating the food, such as glass, metal, bone, plastic or stones. These hazards are prevented by inspecting food, repairing equipment and covering food during storage.

Cleaning hands with warm running water and soap, then drying them thoroughly. Done properly, it takes at least 20 seconds and removes or reduces microorganisms that could otherwise be passed on to food.

A liquid or gel applied to hands after washing to further reduce microorganisms. It does not remove dirt or grease and is never a substitute for handwashing; it is only an extra step.

Touching ready-to-eat food with uncovered hands. This is avoided because hands can pass microorganisms onto food that will not be cooked again before it is eaten.

A person who carries and can spread a disease-causing microorganism but shows no symptoms. Because they look and feel well, they may keep working with food unless they are tested or asked about recent illness.

Disposable gloves worn to reduce contact between hands and food. They must be changed when torn, dirty or between tasks, and they never replace handwashing.

The range from 4°C to 60°C (40°F to 140°F), where bacteria multiply fastest. Potentially hazardous food should spend as little time as possible within this range.

Checking and adjusting a thermometer so it reads accurately, usually using ice water or boiling water. Accurate readings matter because food safety decisions depend on correct temperatures.

The step of accepting food deliveries. Food handlers must check temperature, packaging, dates and cleanliness before accepting, and should refuse anything unsafe or out of specification.

First in, first out: a stock rotation method. Older food is used or sold before newer stock, which reduces spoilage and waste and helps keep food safe.

Labelling food with the date it was prepared, opened or must be used by. This helps staff rotate stock correctly and discard food that has been kept too long.

Keeping food cold at 4°C (40°F) or lower to slow bacterial growth. Cold food must be checked regularly and kept out of the temperature danger zone during display and service.

A supplier that is inspected and permitted to sell food, so products come from a known and safe source. Buying from approved suppliers helps keep contaminated or illegally produced food out of the operation.

The internal temperature a food must reach, and hold for a set time, to kill harmful microorganisms. The target depends on the food; for example, poultry must reach 74°C (165°F).

Heating previously cooked and cooled food so it reaches at least 74°C (165°F) within two hours. Reheating should be quick and done only once to limit bacterial growth.

Keeping cooked food hot at 60°C (140°F) or above until it is served. Hot food should be checked regularly and reheated or discarded if it drops below that temperature.

A method of cooling cooked food quickly: it must drop from 60°C (140°F) to 20°C (68°F) within two hours, then down to 4°C (40°F) within four more hours.

Bringing frozen food back to a usable temperature safely. Thawing should happen in the refrigerator, under cold running water, in a microwave followed immediately by cooking, or as part of cooking.

The transfer of harmful microorganisms from one food, surface, utensil or hand to another. It is prevented by separating raw and ready-to-eat food, using separate cutting boards, and washing hands and surfaces often.

Removing visible dirt, grease and food debris from a surface, usually with detergent and water. Cleaning is done before sanitizing because sanitizer works poorly when soil is still present.

Reducing microorganisms on a surface that has already been cleaned, using heat or an approved chemical sanitizer at the correct concentration and contact time. Sanitizing does not work well on dirty surfaces.

The length of time a sanitizer must stay wet on a surface to work properly, usually stated on the product label. Shortening contact time can leave harmful microorganisms alive.

A sink with three sections used for manual dishwashing: wash with detergent, rinse with clean water, then sanitize. Items are air-dried after sanitizing rather than towel-dried.

An animal or insect that can contaminate food, damage property or spread disease, such as rodents, cockroaches, flies and birds. Pests are controlled by sealing food and garbage and maintaining the building.

A planned approach to pest control that focuses on preventing pests by removing food, water and shelter, then using monitoring and licensed treatments only when needed. It is safer and more effective than random spraying.