Glossary


Glossary
  • Adulterated

    Something unneeded has been added or grown in the food to contaminate it.


  • 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.
 
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