Terms

A biological hazard that requires a host to reproduce.

Microorganisms that pose a threat to the health of living organisms

40 F to 140 F

Illness caused by food contaminated with pathogenic bacteria, viruses, parasites, or toxins. Symptoms include nausea, vomiting, stomach cramps, and diarrhea

Basic practices necessary to support food safety.

Any biological, chemical, or physical agent that has the potential to cause illness or injury

Hazard analysis and critical control points. A system designed by NASA, Pilsbury, and the US Army to protect astronauts from foodborne illness in space. HACCP was made mandatory for the meat, poultry, and juice industries. The milk industry follows HACCP voluntarily.

The process by which microorganisms, chemicals, or hazards are unintentional transferred from one substance or object to another.

The biggest change to our food safety system in 70 years. A food safety regulation passed by Obama that requires anyone who manufactures, processes, packs, or holds food to have food safety training, follow CGMPs, build and maintain a food safety plan, follow good record keeping practices, and manage their supply chain program.

The unintentional transfer of food allergens from one product to another product that does not contain (and is not supposed to contain) that allergen.