CP-FS key terms

A systematic, written approach that identifies biological, chemical, and physical hazards at specific process steps and applies controls to prevent, eliminate, or reduce them to acceptable levels.

The process of listing each step in a food operation, identifying hazards that could occur there, and judging how serious and how likely each one is.

A step in a food process where a control measure can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

The measurable value, such as temperature, time, pH, or water activity, that separates a safe process from an unsafe one at a critical control point.

Planned, scheduled observation or measurement at a critical control point that shows whether the process is staying within its critical limits.

What is done when monitoring shows a critical limit was not met: correct the process, decide the fate of the affected food, and record what happened.

Activities other than monitoring, such as record review, calibration checks, and product testing, that confirm the food safety plan is being followed and is working as intended.

Baseline sanitation and operational conditions, such as pest control, supplier approval, and employee hygiene, that must be in place before HACCP or preventive controls can work.

Food that needs time or temperature control for safety because it supports growth of harmful microorganisms, such as cooked rice, cut melon, raw meat, and milk.

Two or more cases of a similar illness that public health officials link to eating a common food, prompting investigation and often a recall or closure.

The number of people who became ill divided by the number of people exposed, usually expressed as a percentage; comparing rates by food points to the likely source.

The number of viable microorganisms, or amount of toxin, a person must swallow to become ill; it varies widely among pathogens.

A highly contagious virus that causes acute vomiting and diarrhea and spreads through infected food workers, ready-to-eat food, water, and contaminated surfaces; only a small dose is needed.

A bacterium that multiplies at refrigeration temperatures, persists in damp processing environments, and causes severe illness with high death rates in pregnant women, newborns, and older adults.

An anaerobic spore-former that makes a powerful neurotoxin in low-acid, low-oxygen, moist foods; proper canning, acidification, drying, or refrigeration prevents growth and toxin formation.

A microorganism that forms heat-resistant spores able to survive cooking; if the food is then held warm or cooled slowly, the spores germinate and the cells multiply.

A food establishment operator's deliberate, ongoing use of risk-based controls and daily oversight so that safe practices are actually followed, not merely written in a manual.

A significant threat to health that requires immediate correction or stopping operations, such as no potable water, a sewage backup, or a confirmed outbreak tied to the establishment.

Written approval from the regulatory authority letting a facility use a procedure that differs from the food code, granted only when the alternative gives at least equivalent public health protection.

A food code provision whose violation directly contributes to foodborne illness or injury and therefore must be corrected immediately or within a specified short time.

Removing visible soil, food residue, grease, and dirt from a surface with detergent and water; cleaning must happen before a surface can be effectively sanitized.

Treating a cleaned surface with heat or a chemical solution to reduce microorganisms to levels considered safe by public health standards.

Any surface that touches food directly, or that drips, drains, or splashes onto food, including utensils, cutting boards, equipment, and tableware.

Washing with soap and warm running water, rubbing vigorously for at least 10 to 15 seconds, rinsing, and drying with a single-use towel at a designated sink.

Restriction keeps a sick or exposed worker on duties away from food and food-contact surfaces; exclusion removes the worker from the establishment entirely.

The individual present at the establishment who directs operations, knows food safety requirements, and is responsible for making sure employees follow them.

Touching exposed ready-to-eat food with uncovered hands, which is generally prohibited unless an approved alternative procedure is followed or the food will be cooked afterward.

The 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 it.

Keeping food at 41°F (5°C) or below to slow or stop the growth of pathogens; the temperature must be checked with an accurate thermometer and recorded.

Lowering cooked food from 135°F to 70°F within two hours and then to 41°F within four more hours, using shallow pans, ice baths, or rapid chillers.

Labeling ready-to-eat, time/temperature-controlled food with its preparation or package-opening date and discarding it within seven days when held at 41°F or below.

A written procedure that limits pathogen growth using time instead of temperature, such as holding food without temperature control for a set period that is marked and tracked.

The transfer of harmful microorganisms or allergens from one food, surface, or hand to another, often through shared utensils, cutting boards, or unwashed hands.

Any actual or potential link between the safe drinking water supply and a source of contamination, such as a hose left submerged in a sink, that could allow backflow.

The unobstructed vertical distance between a water supply outlet and the flood-level rim of the receiving vessel; it is the most reliable way to prevent backflow.

A prevention-first program using sanitation, exclusion, and monitoring to keep pests out, with pesticides applied only when needed and targeted to actual activity.

Removing a marketed food from distribution and consumers because it may be adulterated or misbranded; the firm notifies regulators and customers, and effectiveness is checked.

The ability to follow a food one step back to its supplier and one step forward to its recipient, supported by lot codes and records kept for the required period.

A practice exercise in which a facility traces a chosen lot through its records, contacts recipients, and measures how quickly it can account for all affected product.

Measures that protect food from intentional contamination by employees, visitors, or outsiders, including controlled access, screening, and securing water and ingredient supplies.