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SafePlates Chapter 1
SafePlates Chapter 1 Cornwell
| Term | Definition |
|---|---|
| Contamination | presence of any harmful substance or object in food. |
| Cross-contamination | Transfer of a hazard from one food item to another, usually from raw to cooked food or RTE. |
| Food | Anything edible people consume including water, beverages, ice |
| Food establishment | an operation that stores, prepares, packages, serves or sells food directly to the consumer of otherwise provides food for human consumption. |
| Food safety | the safeguarding or protection of food from anything that could harm consumers' health. |
| Hazard | anything that could cause harm to consumers. |
| Bacteria | microscopic single-celled living organisms |
| Case | an instance of a person becoming ill from food |
| Foodborne disease outbreak | two or more cases of a similar illness as a result of eating a common food |
| Foodborne illness disease | illness caused by consumption of contaminated food |
| Imminent health hazard | significant danger or risk to health from a product, practice, circumstance or event |
| Miccroorganism | includes bacteria, viruses, molds, yeast, and some parasites |
| Parasite | organism that lives in or on another organism (host) and benefits by deriving nutrients from the hosts. |
| Potable water/ice | safe for humans to drink |
| Vehicles of contamination | items that carry hazards onto or into food |
| Virus | a small infectious agent that replicates only inside the living cells of other organisms |
| Food and Drug Administration (FDA) | responsible for all foods except animal products. Regulates safety, enforces standards for food product manufacturing, labeling, and quality. Issues recalls and produces the FDA Model Food Code every 4 year. |
| United States Department of Agriculture (USDA) | responsible for all animal products and oversees subsidized feeding programs. Requires trained inspectors to be in a meat processing facility at all times to monitor food safety. |
| Center for Disease Control and Prevention (CDC) | responsible for monitoring illness and disease in the United States. Work with local environmental health agencies for foodborne illness. |
| North Carolina Department of Agriculture and Consumer Services (NCDA&CS) | regulates food products in partnership with the FDA, but is not responsible for food service establishments. |
| Local and State Health Departments | responsible for the inspection of food establishments, enforcing compliance to the FDA Model Food Code and the investigation of customer food safety complaints and illnesses. |
Created by:
Mrs. M. Cornwell
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