| Allergy |
a condition of heightened sensitivity to a substance such as food. |
| Anaphylaxis |
a severe, life threatening, generalized allergic reaction.
|
| By-laws |
laws created by Municipal or Regional governments to deal with
important issues that fall under their jurisdiction and are not dealt
with at the provincial or federal level. |
| Chlorine |
a greenish, yellow, poisonous gaseous element used as a disinfectant
or sanitizer. Usually used in a liquid form for disinfecting food
contact surfaces and the sanitizing sink in 2 and 3 sink dishwashing
systems. |
| Clean |
to remove oil, grease, dirt and debris using soap and water. |
| Contamination |
introduction of micro-organisms or disease agents into food. |
| Critical Control Points (CCP) |
in a Hazard Analysis Critical Control Point System, the point in a
recipe where a hazard exists and a control measure is used to
eliminate, prevent or minimize that hazard. |
| Cross-contamination |
the introduction of micro-organisms or disease agents from raw food
into safe or ready to eat food making the ready to eat food unsafe.
This can happen in 3 ways. Raw food or its juices come in contact
with cooked or ready to eat food. Contaminated hands touching
food. Using the same equipment or utensils to handle raw and
cooked food. |
| Cutlery |
multi-service articles such as knives, forks and spoons
|
| Danger Zone |
the temperature range 4°C to 60°C, in which micro-organisms grow
and multiply extremely well. |
| Diarrhea |
a disorder of the intestine marked by abnormally frequent and fluid
evacuation of the bowels. |
| Disease |
a condition of ill health. |
| Disinfection Solution |
a mixture of a disinfection chemical and water in a certain ratio that
will be used to disinfect or sanitize food contact surfaces, equipment
and multi-service articles. |
| Enterotoxin |
a toxin with specific action on the intestinal lining. |
| Foodborne Illness (Food Poisoning) |
a disease caused by eating or drinking contaminated food and/or water.
|
| HACCP (Hazard Analysis Critical Control Points) |
a system used throughout the food industry to enhance food safety.
The system looks at hazardous food, identifies the greatest risk
factors, makes the necessary changes to reduce or eliminate the risk
and monitors the overall food handling. |
| Handwashing |
the physical action of removing dirt and micro-organisms from the
hands using soap and water, scrubbing for at least 15 seconds,
rinsing and drying with paper towels. |
| Hazardous Food |
food that is able to support the growth of pathogenic microorganisms
or the production of toxins. |
| Host |
any living organism (often human) in which micro-organisms grow
and multiplies or toxins exerts its effect. |
| Infection |
a condition in which micro-organisms establishes itself and grows
and multiplies in the host's body. |
| Intoxication |
an adverse reaction by the body to a foreign (toxic) substance,
whether the substance was produced within or outside the body. |
| Iodine |
a chemical used as a disinfectant or sanitizer. Very expensive and
can stain multi-service articles. |
| Micro-organisms |
invisible living single cells. |
| Multi-service Articles |
cutlery (forks, knives, spoons) and dishes (plates, bowls, cups) that
must be cleaned and sanitized after each use. |
| Parasites |
organisms that cause illness by living and feeding off a host
organism. Does not necessarily cause disease. |
| Pathogen |
harmful micro-organisms that can cause disease in humans. |
| Pathogenic Bacteria |
colourless and odourless bacteria that causes disease in humans. |
| pH |
is the measure of the level of acidity or alkalinity of a solution and
ranges from 0 to 14. Pathogenic bacteria need a neutral environment
to survive. High or low pH will not kill pathogenic bacteria but will
not allow them to grow. |
| Preparation (of food) |
the final stage(s) of readying a food to be eaten, whether
commercially or in the home; usually done in a kitchen. |
| Processing (of food) |
the treatment of food, usually on a commercial scale, to increase its
usefulness, stability or acceptability. |
| Production (of food) |
the growing, usually under human supervision, of the basic animal
or vegetable material of a food. |
| Protein |
complex organic nitrogenous compounds that are used as a food
source by living organisms. |
| Provincial Legislation |
Acts and regulations passed by the provincial government. The
legislation must be followed throughout the province. |
| Quaternary Ammonium |
a chemical used as a disinfection or sanitizer. Commonly used in
the sanitizing rinse cycle of mechanical dishwashers. |
| Retailing (of food) |
the display and sale of food in a store for later consumption off the
premises. |
| Sanitize |
to destroy unwanted contaminants such as bacteria and viruses using a chemical substance to kill 999 out of 1000 pathogenic micro-organisms. |
| Service (of food) |
the final preparation and sale or giving of food for consumption on
the premises (in a restaurant or cafeteria) or elsewhere (a take-out);
can also include outdoor group feeding at picnics. |
| Source (of a contaminant) |
where micro-organisms originates (human or animal intestines). |
| Spores |
a resistant body formed by certain micro-organisms when exposed to
unfriendly environments. |
| Sterilize |
to kill all micro-organisms. |
| Utensils |
Multi-service articles used in preparation, cooking and serving such
as ladles, tongs and spatulas. |
| Viruses |
micro-organisms that multiply inside living cells and cause illness. |
| Wash In Place |
a system to clean, rinse and sanitize large equipment that cannot be
cleaned in a dishwasher or sink. The equipment must washed with
soap and water and rinsed with clean water. The sanitizing rinse can
consist of hot water or steam sprayed on the treated surface to a
minimum temperature of 82°C or a chemical solution sprayed on the
treated surface at double the strength used for manual dishwashing. |
