FoodSHAP Basic Food Safety key terms

Sickness caused by eating food contaminated with pathogens, toxins, or chemicals. Symptoms often include nausea, vomiting, diarrhea, and abdominal cramps, appearing hours to days after eating the implicated food.

A living organism or its product that can cause illness in food, including bacteria, viruses, parasites, and molds. Bacteria are the most common cause of foodborne illness in food service.

A harmful substance that contaminates food, such as cleaning chemicals, sanitizer residue, pesticides, or unapproved food additives. Chemical contamination is often caused by improper storage or misuse of containers.

A foreign object that can injure a person who eats the food, such as glass, metal fragments, bone, stones, or packaging material. Physical hazards are prevented by careful inspection and good equipment maintenance.

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

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

The temperature range in which bacteria grow fastest, generally 5°C to 60°C (41°F to 140°F). Food should be kept out of this range or limited to short, controlled periods.

Managing how long food spends at a given temperature to prevent pathogen growth and toxin formation. It includes monitoring cooking, cooling, holding, and reheating steps and recording the results.

The transfer of harmful microorganisms or allergens from one food, surface, or person to another. It commonly occurs through shared utensils, cutting boards, hands, or drips from raw food.

Food that is served without a further kill step such as cooking. It must be protected from contamination during storage, preparation, and display because pathogens present will reach the consumer.

A practice of storing, preparing, and handling raw animal foods apart from foods that will not be cooked again. It prevents juices and utensils from transferring pathogens to ready-to-eat items.

The process of wetting hands, applying soap, rubbing for at least 20 seconds including under nails and between fingers, rinsing, and drying with a disposable towel or air dryer.

Any person who works with food, food contact surfaces, or food equipment and can therefore contaminate it. Food handlers must maintain personal cleanliness, health, and hygiene practices.

The cleanliness and health practices of food workers, including clean clothing, tied-back hair, short nails, no jewelry on hands, and no eating or smoking in food areas.

Restricting a food handler from working in food areas because of illness or symptoms such as vomiting, diarrhea, or jaundice. Exclusion protects customers and coworkers from infection.

A person who harbors and can transmit a pathogen without showing symptoms. Carriers can contaminate food through poor hand hygiene and are a reason for strict handwashing rules.

A dormant, highly resistant form of some bacteria that survives cooking and ordinary cleaning. Under favorable conditions spores germinate into active bacteria, especially in cooked foods held warm.

A measure of the free moisture available in food for microbial growth, expressed from 0 to 1. Lower water activity, as in dried or salted foods, limits bacterial growth.

Rapidly reducing the temperature of cooked food to prevent pathogen growth. Common targets are from 60°C to 21°C within 2 hours, then to 5°C within a further 4 hours.

Bringing previously cooked and cooled food back to a safe serving temperature, typically to at least 74°C (165°F) within 2 hours. Reheating must be rapid and recorded.

A written record of temperatures measured at critical points such as receiving, cooking, cooling, and holding. It provides evidence that time-temperature controls were met and supports corrective action.

Removing visible food, grease, and dirt from a surface using detergent and water. Cleaning must happen before sanitizing because soil reduces the effectiveness of sanitizer.

Treating a cleaned food contact surface to reduce microorganisms to a safe level. It is done with heat or an approved chemical sanitizer at the correct concentration and contact time.

The strength of a chemical sanitizer solution, checked with test strips to ensure it is within the manufacturer's approved range. Too weak fails to sanitize; too strong may leave harmful residue.

Any surface that touches food directly, such as cutting boards, utensils, plates, and preparation tables. These surfaces must be cleaned and sanitized frequently and kept in good repair.

Using differently colored cutting boards, knives, or utensils for different food types, such as raw meat, raw fish, and ready-to-eat foods. The system reduces cross-contamination between food groups.

Measures that prevent and eliminate rodents, insects, and other pests in food premises. It includes sealing entry points, proper waste storage, regular inspection, and licensed pest control services.

The layout and construction of a food premises, including separate areas for raw and cooked food, adequate handwashing sinks, smooth cleanable surfaces, and controlled airflow.

A dedicated basin used only for washing hands, supplied with hot and cold water, soap, and disposable towels. It must not be used for food preparation or equipment washing.

The safe handling, storage, and removal of food waste, packaging, and other refuse. Waste containers should be covered, cleaned regularly, and kept away from food and food contact surfaces.

Keeping the wider food environment clean and safe, including floors, drains, ventilation, lighting, and outdoor areas. Poor environmental sanitation attracts pests and spreads contamination.

Water that is safe for drinking, food preparation, and handwashing because it meets microbiological and chemical standards. Non-potable water must be kept in a separate, clearly marked system.

Hazard Analysis Critical Control Point, a systematic food safety system that identifies hazards, sets control measures, and monitors critical points to prevent illness rather than test for it afterwards.

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

Scheduled observation or measurement at a critical control point to confirm that limits are being met. Examples include checking cooking temperature and recording refrigerator temperatures.

The step taken when monitoring shows a critical limit has not been met, such as reheating, discarding unsafe food, or repairing equipment. The action and its outcome must be recorded.

Basic hygiene and sanitation practices that support a HACCP system, such as cleaning schedules, pest control, supplier approval, and staff training. They must be in place before HACCP controls are effective.

A food protein or substance that triggers an immune reaction in sensitive people. Common examples include peanuts, milk, eggs, fish, shellfish, soy, wheat, and tree nuts.

A legally binding rule set by a government authority that sets requirements for food premises, handlers, labeling, and hygiene. Compliance is inspected and enforced by regulators.

The ability to track food and ingredients one step forward and one step back through the supply chain. It allows rapid recall and investigation when a safety problem is found.

An incident in which two or more people develop a similar illness after eating the same food. Outbreaks are investigated to find the source and prevent further cases.