CONTENTS:
Why Read This Website
Your Own Health Comes First
What Makes People Sick from Food
Food Temperatures
Use Wholesome Food
Handling Ready-To-Eat Foods
Date Marking
A Clean Workplace is Safer
Imminent Health Hazards
Consumer Advisories
Key Points

Glossary  

Class Schedule
Testing Information
Inspection Form (pdf)

Bacteria- An organism with only one cell. There are many different kinds; but many can cause illness when they grow and multiply. Soap and hot water will help wash away bacteria.

Certification- Legal proof that something has been inspected and approved safe.

Contamination- When food has too many harmful organisms or other adulterations, it is contaminated, therefore unsafe.

Cross Contamination
Food that is contaminated can pass harmful organisms to food that is pure. Even when workers have clean hands, this can happen when surfaces and utensils have harmful organisms on them. Raw food should remain separate from cooked or ready-to-eat food.

Dairy- Milk and foods made from milk, like cream, cottage cheese, soft cheese.

Danger Zone- Temperature of food between 41° F (5°C) and 135° F (57°C).

Feces- Body waste, a bowel movement, commonly referred to as poop, crap, BM…

Food Borne Illness – Food Poisoning
Sickness from eating food that was not safe; food poisoning.

Galvanized- A steel container coated with zinc, a metal that prevents rust.

In-Place Sanitizing –
Sanitizing utensils or equipment with the sanitizer or a wiping cloth, because the equipment or utensils cannot be placed in a sink, i.e. a commercial mixer.

Metal Stem/ Probe Thermometer-
It measures the temperature of foods. It has a round top with a long pointed sensor made of steel to stick into the food. Laser thermometers may also be used to check surface temperature.

Nausea- A sick feeling to the stomach.

Parasite- An organism that lives in or on other organisms and gets its nourishment from that organism.

Pesticides- Chemicals designed to kill pests such as insects and rodents.

Potentially Hazardous Food (PHF)-
Possibly unsafe. Some foods can become unsafe if they are left too long at room temperature.

PPM (parts per million)- A measure of the strength of a solution.

Sanitize- To kill harmful organisms on surfaces by using water at a high temperature or by using a chemical solution.

Sanitizers- Very strong chemicals that kill harmful organisms, such as chlorine bleach.

Test Strips- Strips of paper that can measure the strength of a sanitizing soultion.

Thermostat- Something that can be set to control the temperature of an oven, a freezer, a cooler, or a heater. Once you set it, it will keep the unit hot or cold at the desired temperature (unless it is broken.)

Virus- An organism that lives inside a cell. If given the chance, viruses will multiply enough to cause disease. Soap and hot water will help wash away viruses.

Wiping Cloths- Cotton cloth with finished edges that do not come loose. Strong enough to be sanitized after each use and to be washed often in detergent. Cloths are stored in a sanitizing solution.