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Culinary Glossary › The Professional Kitchen › Food Safety & Sanitation

Food Safety & Sanitation

Keeping food safe: HACCP, temperatures and the danger zone, cooling and reheating, allergens, cleaning and sanitizing, hygiene, pests and inspections — North American standards.

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From the consulting desk · 911 Chef Eric

Getting ready for an inspection? Restaurant Health Inspection Checklist (BC) · Restaurant Food Safety Audit: Complete Guide

322 terms in this subject
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Acidified Food
Action Threshold
Active Managerial Control
Administrative Control
Air Gap
Alarm Response Procedure
Allergen
Allergen Control Plan
Allergen Declaration
Allergen Matrix
Allergen Risk Assessment
Allergen Segregation
Allergen Verification
Approved Chemical List
Approved Cleaning Agent
Approved Food Grade Lubricant
Approved Sanitizer
Approved Source
Approved Supplier Program
ATP Testing
Audit
Audit Trail
Aw
Backflow Prevention
Bacterial Doubling Time
Bacterial Growth Curve
Bare-Hand Contact
Barrier Method
Barrier Packaging
Batch Record
Batch Traceability
Biofilm
Biological Hazard
Biological Monitoring
Biosecurity
Blanching Control
Blast Chilling
Breakdown Contamination
Buffer Zone
Bulk Cooling
Calibration
Calibration Log
Certified Food Protection Manager
Chain of Custody
Chemical Hazard
Chill Down
Clean-in-Place (CIP)
Cleaning
Cleaning Contact Time
Cleaning Schedule
Cleaning Validation
Cleaning Verification
Cleaning vs Sanitizing
Closure Order
Cold Chain
Cold Holding
Cold Holding Limit
Cold Storage Integrity
Cold Storage Zoning
Compliance
Compliance Timeline
Condensation Risk
Consumer Advisory
Consumer Complaint Log
Contamination
Contamination Route
Contamination Source
Control Measure
Cooling Log
Corrective Action
Corrective Action Plan (CAP)
Corrective Training
Critical Control Point (CCP)
Critical Limit
Critical Limit Deviation
Critical Violation
Cross-Contact
Cross-Contamination
Cross-Functional Cleaning
Cross-Use Equipment
Danger Zone
Danger Zone Exposure Time
Date Marking
Dedicated Sink
Deep Cleaning
Designated Equipment
Designated Handwashing Sink
Designated Prep Area
Designated Storage Container
Detergent
Deviation
Deviation Log
Digital Audit Trail
Discard Policy
Disinfection
Document Control
Drain Sanitation
Dry Cleaning Method
Dry Storage
Dry Storage Monitoring
Dry Storage Rotation
Due Diligence
Emergency Disposal Procedure
Emergency Response Protocol
Employee Competency Verification
Employee Health Policy
Employee Hygiene Audit
Employee Illness Log
Enforcement Action
Environmental Cross-Contamination
Environmental Health Officer (EHO)
Environmental Monitoring
Equipment Breakdown Risk
Equipment Certification
Equipment Contact Surface
Equipment Maintenance Log
Equipment Sanitation
Equipment Validation
Exposure Risk
External Audit
FAT TOM
FIFO (First In, First Out)
Flash Chilling
Flow of Food
Flow Restriction Control
Follow-Up Inspection
Food Code
Food Contact Surface
Food Defense
Food Fraud
Food Fraud Vulnerability Assessment
Food Handler
Food Handler Certification
Food Premises
Food Recall
Food Safety Culture
Food Safety Management System (FSMS)
Food Safety Objective
Food Safety Plan
Foodborne Illness
Foodborne Illness Outbreak
Foodborne Infection
Foodborne Intoxication
Glove Policy
Good Manufacturing Practices (GMP)
HACCP
HACCP Plan
Hand Contact Control
Hand Contact Surface
Hand Hygiene
Handwashing
Handwashing Station
Hazard Analysis
Hazard Classification
Hazard Control Step
Hazard Likelihood
Hazard Severity
High-Risk Food
High-Risk Ingredient
High-Risk Operation
High-Risk Population
Hold Time
Hold-Time Degradation
Holding Temperature
Hot Fill
Hot Holding
Hygienic Design Principle
Illness Exclusion
Illness Reporting
Improper Cooling
Improper Holding
Improper Reheating
Improper Storage
Improper Thawing
Incident Response Plan
Indicator Organism
Infectious Dose
Inspection Readiness
Inspection Report
Integrated Pest Management (IPM)
Internal Audit
Inventory Traceability
Label Misbranding
Label Rotation System
Labeling
Log Reduction
Lot Code
Low-Risk Food
Maintenance Sanitation
Manual Dishwashing
Mechanical Dishwashing
Menu Disclosure
Menu Risk Assessment
Microbial Load
Minor Infraction
Mock Recall
Modified Atmosphere Packaging (MAP)
Moisture Control Measure
Monitoring
Monitoring Frequency
Non-Conformance
Non-Conformance Report
Non-Critical Violation
Non-Food Contact Surface
Non-Potentially Hazardous Food
Operational Control Measure
Operational Deviation
Operational Hazard
Operational Prerequisite Program (OPRP)
Operational Sanitation
Out-of-Specification Product
Out-of-Temperature Product
Outbreak Investigation
Overnight Cooling
Pathogen
Permit Conditions
Personal Hygiene
Personal Protective Equipment (PPE)
Pest Activity Log
Pest Control Program
Pest Harborage
pH Control
Physical Hazard
Physical Separation
Post-Incident Review
Post-Operational Sanitation
Post-Process Handling
Potable Water
Potentially Hazardous Food (PHF)
Pre-Cleaning
Pre-Operational Inspection
Preparation Sequence
Prerequisite Program
Preventive Control
Preventive Controls Qualified Individual (PCQI)
Preventive Measure
Process Authority
Process Flow Interruption
Product Disposition
Product Hold
Product Shelf-Life Validation
Protective Clothing
Public Health Inspection
Quarantine Area
Quat Sanitizer
Ready-to-Eat (RTE)
Recall Coordinator
Receiving
Receiving Deviation
Receiving Dock Sanitation
Receiving Log
Receiving Procedure
Receiving Temperature
Record Keeping
Refrigeration Load Capacity
Refrigeration Log
Regulatory Authority
Reheating
Reheating for Hot Holding
Reheating Standard
Reopening Approval
Rework Policy
Risk Assessment
Risk Classification
Risk Factor
Risk Mitigation
Risk Severity Matrix
Risk-Based Cleaning Frequency
Risk-Based Inspection
Root Cause Analysis
Sanitary Transport Practice
Sanitation
Sanitation Log
Sanitation Standard Operating Procedure (SSOP)
Sanitizer Concentration
Sanitizer Test Strips
Sanitizing
Secondary Packaging
Segregated Storage
Segregation of Duties
Segregation Protocol
Single-Use Item
Spoilage Organism
Staff Food Safety Orientation
Storage Hierarchy
Supplier Audit
Supplier Traceback
Temperature Control Device
Temperature Control Standard
Temperature Log
Temperature Mapping
Temperature Monitoring Device
Temperature Recovery Time
Thermal Death Time
Thermal Kill Step
Thermometer Calibration
Third-Party Audit
Three-Compartment Sink
Time and Temperature Control for Safety (TCS)
Time as a Public Health Control (TPHC)
Time-Temperature Abuse
Tool Control
Traceability
Training Record
Transport Sanitation
Two-Compartment Sink
Two-Stage Cooling
Unsafe Food
Use-By Date
Utensil Rotation
Utensil Separation Policy
Utensil Storage
Validation
Variance
Verification
Wash-Rinse-Sanitize
Waste Handling Procedure
Waste Segregation
Water Activity (Aw)
Workplace Contamination
Workstation Sanitation
Zone Cleaning
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