Glossary of Terms
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
B
Bacteria — living single-cell organisms. Bacteria can be carried
by water, wind, insects, plants, animals and people and survive well on skin, clothes
and human hair. They also thrive in scabs, scars, the mouth, nose, throat, intestine
and room temperature foods.
C
Contamination — the unintended presence in food of potentially
harmful substances, including microorganisms, chemicals and physical objects.
Cross Contamination — the transfer of harmful substances or
disease-causing microorganisms to food by hands, food-contact surfaces, sponges,
cloth towels and utensils that touch raw food that are not cleaned, and then touch
ready-to-eat foods. Cross contamination can also occur when raw food touches or
drips onto cooked or ready-to-eat foods.
F
Foodborne illness/disease — sickness resulting from acquiring
a disease that is carried or transmitted to humans by food containing harmful
substances.
Food contact surface — Any equipment or utensil which normally
comes in contact with food or which may drain, drip or splash on food or on surfaces
normally in contact with food. Examples: cutting boards, knives, sponges, countertops
and colanders.
G
Guillian-Barré Syndrome — An illness where the immune system
attacks the nervous system. It usually starts as tingling and weakness in the legs,
and may ascend to affect use of muscles in the arms and even muscles used for
breathing. The cause is not known.
I
Internal temperature — the temperature of the internal portion
of food product.
P
Pathogen — a microorganism (bacteria, parasites, viruses or
fungi) that is infectious and causes diseases.
R
Ready-to-eat food — a food that is in a form that is edible
without washing, cooking or additional preparation by the food establishment or
consumer and that is reasonably expected to be consumed in that form. Ready-to-eat
food includes potentially hazardous food that has been cooked; raw, washed, cut
fruits and vegetables; whole, raw, fruits and vegetables that are presented for
consumption without the need for further washing, such as at a buffet; and other
food presented for consumption for which further washing or cooking is not
required and from which rinds, peels, husks or shells have been removed.
V
Virus — A protein-wrapped genetic material which is the
smallest and simplest life-form known. Example: Norwalk virus, hepatitis A.
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