FIFO - Short form that stands for first in first out. Flow Of Food - The term used to describe what happens to food from the time it enters a workplace until it is sent out or served customers. Food Allergies - A medical condition in which a body has a chemical reaction to a specific food or something in the food. person’s Foodborne Illness - A disease caused by ingestion of contaminated food. Food Handler - Any person who is involved with receiving, storing, preparing or serving food. Food Poisoning - Common term for foodborne illness. Refers to the people getting sick from eating food that is contaminated by virus, bacteria or parasites. Food Safety - General term that includes many different things relating to buying, selling, handling, preparing, cooking and serving food. To ensure that the food does not make customer sick. Grading -A system of measuring in describing the size and quality of food. HACCP - Hazardous Analysis Critical Control Point. - The system to monitor food from time food comes in the door of a food establishment until it gets to the customer. Harmful Substance - The term used to describe anything that can contaminate food and make people sick examples include-allergens, chemicals, bacteria and other micro-organisms, viruses, parasites, protozoa. Hazardous Food - Foods that will allow the growth of harmful bacteria, if it is not stored at safe temperature, or cooked to a safe temperature. Ice Water Bath -A mixture of half water and half crushed ice or chopped ice that is used cool hot food safely. In Direct Transmission - Describes a situation in which harmful substances travel from one surface or food to another. Infestation - Having a large number of insects or rodents in the location - pest problem. Insecticide - Chemical used to kill insects. It is poisonous to insects and can be harmful to people if it gets into food. Internal Temperature - The temperature of food in the middle or at the thickest part. Micro-Organisms - Tiny forms of life you cannot see unless you look through microscope, some examples of micro-organisms are bacteria, viruses, parasites, moulds and yeast. One-Stage Cooling - A method for cooling food quickly so, that it does not stay in the temperature danger zone for too long. Personal Hygiene
FIFO - Short form that stands for first in first out. Flow Of Food - The term used to describe what happens to food from the time it enters a workplace until it is sent out or served customers. Food Allergies - A medical condition in which a person’s body has a chemical reaction to a specific food or something in the food. Foodborne Illness - A disease caused by ingestion of contaminated food. Food Handler - Any person who is involved with receiving, storing, preparing or serving food. Food Poisoning - Common term for foodborne illness. Refers to the people getting sick from eating food that is contaminated by virus, bacteria or parasites. Food Safety - General term that includes many different things relating to buying, selling, handling, preparing, cooking and serving food. To ensure that the food does not make customer sick. Grading -A system of measuring in describing the size and quality of food. HACCP - Hazardous Analysis Critical Control Point. - The system to monitor food from time food comes in the door of a food establishment until it gets to the customer. Harmful Substance - The term used to describe anything that can contaminate food and make people sick examples include-allergens, chemicals, bacteria and other micro-organisms, viruses, parasites, protozoa. Hazardous Food - Foods that will allow the growth of harmful bacteria, if it is not stored at safe temperature, or cooked to a safe temperature. Ice Water Bath -A mixture of half water and half crushed ice or chopped ice that is used cool hot food safely. In Direct Transmission - Describes a situation in which harmful substances travel from one surface or food to another. Infestation - Having a large number of insects or rodents in the location - pest problem. Insecticide - Chemical used to kill insects. It is poisonous to insects and can be harmful to people if it gets into food. Internal Temperature - The temperature of food in the middle or at the thickest part. Micro-Organisms - Tiny forms of life you cannot see unless you look through microscope, some examples of micro-organisms are bacteria, viruses, parasites, moulds and yeast. One-Stage Cooling - A method for cooling food quickly so, that it does not stay in the temperature danger zone for too long. Personal Hygiene
food_safety_unit_.docx