Term
|
Definition
A parasitic worm (nematode) found in
some fish/seafood products. Can result
in the disease “anisakiasis.” |
|
|
Term
|
Definition
| A deviation from the common rule. |
|
|
Term
|
Definition
A type of food intoxication caused by the
Clostridium botulinum bacterium. It will
develop only without air, and occurs in
inadequately processed foods such as
vacuum-packed meats or improperly
canned (often, home-canned) foods. |
|
|
Term
|
Definition
To determine, check, or rectify the
graduation of any instrument giving
quantitative measurements. |
|
|
Term
|
Definition
One of the most common bacteria
responsible for foodborne illness. This
organism is frequently found in beef,
pork, lamb, poultry, unpasteurized milk,
and is sometimes found in contaminated
raw vegetables. |
|
|
Term
|
Definition
Centers for Disease Control and
Prevention. |
|
|
Term
|
Definition
An acute, infectious, and often fatal
disease, characterized by profuse
diarrhea, vomiting, and cramps. |
|
|
Term
|
Definition
A bacterium that grows without air in
improperly processed food, causing the
disease “botulism” (an intoxication). It
can grow in refrigerated foods. |
|
|
Term
|
Definition
A commission under the direction of the
World Health Organization and the
United Nations Food and Agricultural
Organization. It compiles and publishes
internationally accepted food safety
standards and regulations in a food
hygiene basic text called the CODEX
Alimentarius. |
|
|
Term
|
Definition
CODEX defines a safe food as “the
assurance that food will not cause harm
to the consumer when it is prepared
and/or eaten according to its intended
use.” |
|
|
Term
|
Definition
The presence of a harmful substance
(or substances) in foods that can cause
injury or illness to a person eating or
tasting them. |
|
|
Term
| Critical Control Point (CCP) |
|
Definition
An essential step in the food system at
which control can be applied to prevent,
eliminate, or reduce a food safety
hazard to an acceptable level so as to
not cause illness or injury. |
|
|
Term
|
Definition
The transfer of harmful substances from
one food to another food, either through
employee handling or by improperly
cleaned and sanitized equipment.
Common examples are the
contamination of cooked foods by raw
foods. |
|
|
Term
|
Definition
Protozoan parasite found in untreated or
contaminated water. Can cause severe
diarrhea and the disease Cryptosporidiosis
in humans. |
|
|
Term
|
Definition
In HACCP, a deviation from a critical
limit occurs when the limit is violated or
out of control. |
|
|
Term
|
Definition
A bacterium that resides in the human
intestine and is passed on in feces. The
presence of this bacterium in milk or food
products is an indication of contamination,
which can cause foodborne illness. |
|
|
Term
|
Definition
The acronym for the Food and
Agriculture Organization. A department
of the United Nations, analogous to a
worldwide Department of Agriculture. |
|
|
Term
|
Definition
The acronym for the United States
Food and Drug Administration. |
|
|
Term
|
Definition
All conditions and measures necessary
to ensure the safety and suitability of
food at all stages of the food chain. |
|
|
Term
|
Definition
Any illness caused by eating food
containing microbiological, chemical or
physical contaminants. |
|
|
Term
|
Definition
Protozoan parasite that can cause
severe diarrhea and “giardiasis” in
humans. |
|
|
Term
|
Definition
| Good Manufacturing Practices. |
|
|
Term
Hazard Analysis Critical
Control Points (HACCP) |
|
Definition
The Hazard Analysis Critical Control
Point system is the disciplined
application of science to each specific
food process in order to identify,
evaluate, and control potential hazards
to food safety.
HACCP is a prevention-based system,
because the emphasis is on identifying
hazards before they cause damage. |
|
|
Term
|
Definition
The abbreviation for the Hazard
Analysis Critical Control Points system,
which is the disciplined application of
science to each specific food process in
order to identify, evaluate, and control
potential hazards to food safety. HACCP
is a prevention-based system, because
the emphasis is on identifying hazards
before they cause damage. |
|
|
Term
|
Definition
In CODEX, a hazard is defined as a
biological, chemical, or physical agent in
or condition of, food with the potential to
cause an adverse health effect. |
|
|
Term
|
Definition
|
|
Term
|
Definition
Illness caused by ingestion of toxic
chemical substances, such as those
produced by the bacterium Staph
aureus. |
|
|
Term
|
Definition
The process of exposing foods to
radiation in order to kill potential
bacterial hazards. Irradiation is less
effective against viruses. Higher doses
are required to kill most viral hazards. |
|
|
Term
|
Definition
A bacterium found in the soil that can
contaminate food and cause the
foodborne illness called listeriosis. This
bacterium can survive and grow in many
conditions, including refrigeration and
with or without oxygen. |
|
|
Term
|
Definition
An invasive infection caused by the
Listeria monocytogenes bacterium. |
|
|
Term
Modified atmospheric
packaging (MAP) |
|
Definition
Packaging that changes the gaseous
environment of food, usually by
restricting the level of oxygen in the
package. |
|
|
Term
|
Definition
When a deviation from a critical limit is
found in the HACCP system, all product
produced since the last in-compliance
monitoring is “suspect.” This is also
referred to as “non-conforming product.” |
|
|
Term
|
Definition
An organism that nourishes itself by
living off of other organisms. Commonly
found in hogs, fish, wild game
(especially bears), and contaminated
water. |
|
|
Term
|
Definition
|
|
Term
|
Definition
| A type of water that is safe for drinking. |
|
|
Term
Potentially Hazardous Food
(PHF) |
|
Definition
Any perishable food, usually having a
high moisture and/or protein content,
that is capable of supporting the rapid
growth of microorganisms that can
cause foodborne illness. |
|
|
Term
|
Definition
Steps in the food chain that can include
harvesting, slaughter, milking, and
fishing. |
|
|
Term
|
Definition
Unicellular organisms, some of which
are human parasites. |
|
|
Term
|
Definition
A bacterium that causes salmonellosis,
an invasive infection. One of the major
causes of foodborne illness. Commonly
found in eggs, raw or undercooked
poultry, and meat. |
|
|
Term
|
Definition
One of the most common types of
foodborne infections. It can cause death
in people with weak immune systems or
in elderly people. |
|
|
Term
|
Definition
The final step after washing and rinsing
to reduce the number of microorganisms. |
|
|
Term
|
Definition
A bacteria found in the intestines of
humans. It can be killed easily by
cooking. |
|
|
Term
|
Definition
The abbreviation for Standard Operating
Procedures. |
|
|
Term
|
Definition
Sanitation Standard Operating
Procedures. |
|
|
Term
|
Definition
A toxin-producing bacterium commonly
found on the skin of healthy people,
especially in infected cuts, pimples, or
boils. Often referred to as Staph, it is a
common cause of foodborne illness. |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
A poisonous substance of plant or
animal origin. |
|
|
Term
|
Definition
A parasitic nematode (worm)
responsible for “trichinosis.” The
parasite becomes lodged in muscle
tissue and can lead to chronic pain.
Sometimes found in under-cooked pork;
common in wild game, such as bears. |
|
|
Term
|
Definition
The acronym for the United States
Department of Agriculture. |
|
|
Term
|
Definition
Packaging that provides a severely
oxygen-restricted environment. |
|
|
Term
|
Definition
World Health Organization. A
department of the United Nations,
analogous to a world health department. |
|
|
