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GLOSSARY
Food Safety Terminology Explained
Bacteria - Bacteria are single-cell organisms
capable of reproducing very quickly under optimal growing
conditions. Bacteria are found in all foods. Often in
combination with yeasts and molds, bacteria have been used
for thousands of years in the preparation of fermented foods
such as cheese, pickles, soy sauce, sauerkraut, vinegar,
wine and yogurt. Most bacteria are killed by high
temperatures in the cooking process, but some form toxins
which may or may not be killed by heat.
Calibration - Thermometers - The process of
standardizing a temperature monitoring instrument to ensure
that it will measure food and food preparation equipment
within a specific temperature range.
Calibration - Scales - The process of setting
a weight measuring instrument to zero to ensure that it will
provide exact weights for food receiving and food
preparation purposes. Rubbermaid digital scales never need
calibration.
E-Coli - A bacteria sometimes found in raw meat and
dairy which, when transmitted to the human body, can result
in serious illness or, in some cases, death.
FIFO - "First in, first out" - A method of stock
rotation in which products are shelved based on their use-by
or expiration date.
Foodborne Illness - A disease carried or transmitted
to people by food. An outbreak is an incident in which two
or more people experience the same illness after eating the
same food from the same foodservice facility.
Gastronorm sizes - The standard sizes of containers
used globally in the foodservice industry. Trays and
stackable plastic storage containers are most commonly made
in these sizes:
. GN1/9 : 108 x 176 mm
. GN1/6 : 175 x 162 mm
. GN1/4 : 265 x 163 mm
. GN1/3 : 325 x 175 mm
. GN1/2 : 325 x 265 mm
. GN2/3 : 354 x 325 mm
. GN1/1 : 530 x 325 mm
. GN2/1 : 650 x 530 mm
HACCP - Hazard Analysis Critical Control Point, a
systematic preventative approach to food safety that
addresses physical, chemical and biological hazards as a
means of prevention rather than finished product inspection.
NAFEM - North American Association of Food Equipment
Manufacturers.
NRA - National Restaurant Association.
Temperature Danger Zone - 41-140°F, in which bacteria
can grow rapidly and possibly create a foodborne illness.
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