NEHA CPFM key terms

An illness caused by eating food contaminated with harmful microorganisms, toxins, or chemicals. Symptoms often include nausea, vomiting, diarrhea, and fever, and can appear hours to days after eating.

A microorganism such as a bacterium, virus, or parasite that can cause illness in humans. In food safety the main concerns include Salmonella, E. coli, Listeria, norovirus, and hepatitis A.

A poison produced by a living organism, such as bacteria, molds, or plants. Bacterial toxins like those from Staphylococcus aureus are not destroyed by normal cooking temperatures.

A foodborne illness caused by eating a toxin already present in the food rather than by infection with live organisms. Because the toxin is preformed, symptoms can begin very quickly after eating.

The range of temperatures, commonly 41°F to 135°F, where bacteria multiply most rapidly. Food should be kept out of this range or limited to a maximum of four hours total.

Food that requires time or temperature control to limit pathogen growth, such as meat, dairy, cooked rice, cut melons, and sprouts. The term replaces the older phrase potentially hazardous food.

The transfer of harmful microorganisms or allergens from one food, surface, or piece of equipment to another. Common causes include shared cutting boards, dirty wiping cloths, and unwashed hands.

A memory aid for the six conditions bacteria need to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture. Removing any one condition helps slow or stop bacterial growth.

A substance, usually a protein, that triggers an immune reaction in sensitive people. The major food allergens must be declared and kept separate to prevent accidental exposure.

A danger to food safety caused by living organisms such as bacteria, viruses, parasites, and molds. It is the most common cause of foodborne illness outbreaks.

A food safety danger from substances such as cleaning agents, pesticides, or unapproved additives that contaminate food. These are often caused by improper storage or careless labeling.

A foreign object such as glass, metal, bone, or plastic that can injure a person who eats the food. Prevention relies on careful inspection and good equipment maintenance.

The step where delivered food is inspected for temperature, packaging integrity, and quality before acceptance. Problems found here can be rejected before they enter the operation.

A vendor verified as meeting food safety requirements, such as holding a valid permit and shipping from inspected facilities. Buying only from approved sources reduces the risk of contaminated product.

The continuous maintenance of refrigerated or frozen temperatures from harvest or production through storage and service. Any break in the chain allows pathogens to grow.

First In, First Out: a rotation system in which the oldest stock is used before newer stock, helping prevent spoilage and expired product. It is applied during receiving, storage, and issue.

Labeling ready-to-eat TCS food with the date it was prepared or opened so it is used within a set time limit, typically seven days at 41°F or colder.

A tag attached to a container of live molluscan shellfish that records the harvester, location, and date. It must be kept for 90 days after the shellfish are sold or served.

An area kept cool, dry, and well ventilated for storing shelf-stable goods off the floor and away from walls. Proper conditions protect against pests, moisture, and contamination.

Adjusting a thermometer to read 32°F in a mixture of ice and water. This simple method verifies accuracy and should be done regularly and after any drop or shock.

The internal temperature a food must reach and hold for a specified time to kill pathogens. Requirements vary by food, such as 165°F for poultry and 145°F for whole fish.

Keeping cooked food at 135°F or above until it is served. Food that falls below this temperature must be reheated or discarded according to written policy.

Keeping TCS food at 41°F or below to slow bacterial growth. Cold holding equipment must be checked regularly and food should never be stored above the load line.

A method that cools cooked food from 135°F to 70°F within two hours, then to 41°F within four more hours. Rapid cooling prevents spore-forming bacteria from multiplying.

Bringing previously cooked and cooled food back to at least 165°F for 15 seconds within two hours before hot holding. This kills bacteria that grew during cooling.

A written procedure that uses time instead of temperature to limit bacterial growth, such as holding food without temperature control for no more than four hours before discarding it.

Touching ready-to-eat food directly with hands. It is prohibited for most ready-to-eat foods; utensils, deli tissue, or single-use gloves must be used instead.

Food served without further cooking or washing, such as salads, deli meats, and cut fruit. It requires the strictest handling because any contamination will reach the consumer.

Hazard Analysis and Critical Control Point: a systematic, science-based plan that identifies hazards and sets controls at specific steps to prevent food safety problems before they occur.

A step in a food process where a control measure can prevent, eliminate, or reduce a hazard to an acceptable level. Cooking and cooling are common examples.

The operator's ongoing, deliberate effort to prevent foodborne illness by identifying risk factors and putting written procedures and monitoring in place. Inspectors look for evidence of it.

The individual present during operations who is responsible for food safety, including monitoring, training, and taking corrective action. This person must demonstrate knowledge to the inspector.

A regulatory action that prevents a food employee from working with food or in the establishment because of a diagnosed illness or specific symptoms. The person may return when criteria are met.

A regulatory action that limits an employee's duties, for example by moving the person away from food contact, rather than excluding them from the facility entirely.

A written document issued by the regulatory authority that allows an operation to use an alternative practice not otherwise permitted by the code. It often requires supporting documentation and a HACCP plan.

Any surface that touches food, such as cutting boards, utensils, and equipment interiors. These surfaces must be smooth, cleanable, and cleaned and sanitized between uses.

Removing visible soil, grease, and food residue from a surface using detergent and water. Cleaning must come before sanitizing because dirt prevents the sanitizer from working.

Reducing microorganisms on a cleaned surface to safe levels using heat or an approved chemical at the proper concentration and contact time. It does not sterilize but lowers the risk of illness.

A physical link between the safe drinking water supply and a source of contamination, such as a hose left in a mop sink. Backflow prevention devices protect the water supply.

A prevention-focused approach to pests that combines sanitation, exclusion, habitat removal, and targeted treatment. It emphasizes eliminating the conditions pests need rather than routine spraying.