Glossary of Commonly Used Terms

Reference for common food service terminology

CP - Control Point A point, step or procedure that controls food safety hazards, including biological, physical, and chemical hazards. Generally a receiving or storage point.

CCP - Critical Control Point A point, step or procedure in the product-handling process where controls can be applied and a food safety hazard can be prevented, eliminated, or reduced to safe levels. A "KILL/Control" step that kills bacteria or inhibits it growth. A measurable factor such a time, temperature, acidity, oxygen availability, food, or water activity.

Contamination The presence of an agent on/or in a food product, water, or any object that may come into contact with a food product or water. This agent is capable of causing an adverse reaction in a person ingesting the food product or water.

Cross-contamination The transfer of biological, physical, or chemical hazards to food products by dirty sanitation rags, contact with other raw food products, contact with previously cooked food, contact with dirty contact surfaces, or contact with dirty worker's hands.

Emoticon Internet short hand and uses and icon to express emotion

:-) Smile or pleasure

:-( Displeasure

;-) Wink

:D Big Smile

:* Kiss

:P Sticking out your tongue

:'( Crying

0:) Angel

):> Devil

C=:o) Chef

:^" Whistling

:o9 Hungry

:o@ Screaming

>:0( Angry

FDA An acronym for the Food and Drug Administration. The Food and Drug Administration bears many responsibilities. It is responsible for providing model codes, such as the Food Code, that provide a minimum standard for local and state governments to create their own regulations.

Foodborne infection Illness caused by ingestion of large amounts of bacteria that have been allowed to multiply in a food product that has been mishandled and/or temperature abused. Bacteria can also pass the naturally occurring sanitation system of the human stomach (hydrochloric acid) and multiply in the intestine.

Foodborne intoxication Illness caused by ingestion of toxins produced by bacteria as a naturally occurring by-product of their metabolic processes. These toxins can be in the bacteria and are released into the human system through digestion process or they can be excreted directly into the food.

Foodborne Illness or (FBI) An illness carried to humans through consumption of food, food products or water that carry biological, chemical, or physical hazards.

HACCP An acronym for a food safety system based on assessment of food safety hazards, risk of the service population, and written standards and monitoring systems to control the hazards.

Link In computer-ESE... a joining or relationship

pH A chemical term for the measurement of hydrogen ions present. Acidic 0 Neutral 7.0 Alkaline 14.0.

PHF - An acronym for Potentially Hazardous Food. Foods that are known to support growth of bacteria, viruses, parasites, toxins, and molds that can cause foodborne illness.

Paradigm A model or scenario of a system or activity.

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