Allergen
- A substance, usually a protein, that is seen as foreign by the body, which then produces chemicals, such as antibodies, in response.
- As a result, these chemicals can trigger swelling, hives, eczema, nasal congestion, wheezing, asthma, nausea and vomiting.
- A severely allergic response may result in a person experiencing anaphylactic shock, which can result in respiratory distress, among other life threatening symptoms.
Amnesic Shellfish Poisoning (ASP)
- Illness caused by the ingestion of shellfish, including clams, mussels, oysters and scallops that have filtered toxic marine algae from the water. The toxin involved in the illness is domoic acid, which can not be destroyed by cooking or freezing.
- Anaphylaxis is a severe allergic reaction that occurs rapidly, can involve only a trace amount of food, and affects the whole body. Without immediate attention, death can result.
- An examination of a facility’s HACCP system that can be conducted by internal staff or external auditors (e.g. consultants, customers, or regulatory bodies).
- The audit reveals if the written program is being followed and is adequate to control hazards.
- An audit is usually comprised of a “system” audit which evaluates the written program plus records, and a “verification” audit that watches the system in action to ensure the program is being carried out.
- Common foodborne microbial contaminant. Bacteria are single celled living microorganisms that can cause food spoilage and illness.
- Some form spores, which can survive freezing and very high temperatures.
- Bacteria that cause disease are pathogenic
(see Pathogens)
- Biofilms are composed of microorganisms adhering to environmental surfaces. These microorganisms are usually encased in an extracellular polysaccharide which makes it more difficult to remove them.
- Biofilms may be found on any environmental surface with sufficient moisture. They develop fastest where adequate nutrients are available.
- They often require cleaners as well as sanitizers with strong oxidizing properties to remove them completely.
- Microbial contaminant that may cause foodborne illness. These contaminants include bacteria, viruses, parasites, fungi and biological toxins.
- Type of biological contamination that causes foodborne illness. Many biological poisons or toxins occur naturally (in some fish, plants mushrooms); others are caused by the diets of certain animals.
- Heating or freezing does not destroy most toxins.
- The process of ensuring that measuring equipment (e.g., thermometers, pH meters, aw meters, scales, etc.) gives an accurate reading.
- Instruments and equipment are calibrated to a known standard -such as the freezing point of water (for a thermometer).
- A ‘certificate’ provided by a supplier or manufacturer of goods (e.g., ingredients) indicating results of tests applied to a sample of these goods.
- Examples are:
- Various microbial analyses conducted on ingredients, additives, etc.
- Various chemical analysis, including % purity, or some other factor
- May also include the composition by weight or % if more than one component in the goods
- Chemical agents often using in establishments include cleaning products, lubricants, sanitizing chemicals, and pesticides. All can be dangerous to consumers and employees if not properly used or stored.
- Type of bait that contains an attractant to draw pests to it, as well as a poison that ill kill the pest when they eat it.
- Using an approved chemical solution to reduce the number of microorganisms on a clean surface, to safe levels.
- Items can be sanitized by immersing them in a specific concentration of sanitizer for a period of time, or by rinsing, swabbing, or spraying items with a specific concentration of solution.
- Common sanitizing chemicals are: chlorine, iodine, and quaternary ammonia.
- Most commonly used sanitizer due to its low cost and effectiveness. Chlorine kills a wide range of microorganisms. However, soil can quickly inactivate solutions, and they can be corrosive to some metals when used improperly.
- CIP: “clean in place” describes a method of cleaning the interior surfaces of pipes, vessels, processing equipment, etc., without disassembly using an accepted C.I.P. System and where equipment is disassembled for inspection at the frequency prescribed in the C.I.P.
- COP: “clean out of place” describes equipment that is manually disassembled for cleaning and inspection at a specified frequency, either after use or daily.
- The process of removing food and other types of soil from a surface
- Surfaces must first be cleaned before they are sanitized.
- Chemical compounds that remove food, soil, rust, stains, minerals, or other deposits on surfaces. (see Detergent)
- A subsidiary body of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) of the United Nations.
- 1993 the Codes Guidelines for the Application of HACCP system were adopted by the FAO/WHO Codex Alimentarius Commission.
- Defined action to be taken when CCP monitoring indicates a loss of control (i.e. process is out of CCP limits).
- Includes disposition of affected product and what to do to prevent a re-occurrence of the problem.
- e.g. “remove product from the line, hold and test”. Re calibrate thermometer. If thermometer is deficient, obtain replacement”.
Corrective Action Request (CAR)
- A formal request for actions to be taken to correct a non-conformity (or deviation) identified during routine checking or during an audit.
- Closed CAR: When an action plan to correct a non-conformity is completed and effective within the defined time frame.
- The presence of hazards in food that can be harmful to humans.
- The curved, sealed edge between the wall and floor that makes cleaning easier and eliminates hiding places for insects.
- A step or point in a process or flow of food, at which a control can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level.
- The maximum or minimum value to which a physical parameter must be controlled to prevent, eliminate or reduce the occurrence of a food safety hazard to an acceptable level.
- e.g., “Temperature between 0-2oC”
- For each CCP, a limit must be defined.
- This occurs when harmful substances (microorganisms, allergens, etc.) from ingredients, food, people or surfaces (e.g., equipment, utensils) are transferred to a food.
- The temperature zone in which most microorganisms will thrive. It is between 4-60oC (40-140oF). Two hours is the maximum time limit that a food product should remain in the danger zone.
- Period of bacterial growth where the number of microorganisms dying exceeds the number being produced, so that the total number declines.
- Water soluble preparation, chemically different from soap, used in cleaning to break down oils, hold dirt in suspension, and act as a wetting agent.
- General purpose detergents are mildly alkaline
- Failure to meet the required critical limits for a critical control point.
- Pre-determined and documented set of actions which are implemented when a deviation occurs.
- E.g., holding and testing suspect product.
- Instruments that measure temperature through a metal probe or sensing area. They have a digital readout (instead of a dial).
- Digital thermometers use a thermocouple or thermistor sensor to measure temperatures.
- Storage used to hold dry and canned foods at temperatures between 10-21oC and usually with a relative humidity between 50-60 percent.
- Electronic device that attracts flying insects to a light. Insects fly inside are then killed by electricity.
- Also known as “zappers”.
- Acronym that lists the six conditions that support the growth of foodborne microorganisms:
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture
- Protective covering used to cover a bandaged cut or wound on the finger.
- Method of stock rotation in which food items are shelved based on their use-by or expiration dates, so the oldest products are used first.
- These are gastrointestinal or neurological disorders caused by eating food contaminated with microorganisms, chemicals or physical contaminants.
- Any surface (counter, table, equipment, etc.) or utensil that comes into contact with food during processing and handling.
- A way to ensure that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
- Illness relating to the stomach or intestines.
Good Manufacturing Practices (GMPs)
- A combination of manufacturing practices and policies that are intended to promote good hygiene and the production of safe foods.
- They involve people, equipment, the process and the environment
Hazard Analysis Critical Control Points (HACCP)
- A science based management system which identifies, evaluates and controls hazards which are significant for food safety.
- HACCP is only concerned with human safety.
- The plant employee that leads the development, implementation and maintenance of HACCP system Plant
- The Coordinator is responsible to liaise between senior plant management and the HACCP team.
- Seven conventions that are standardized by the Codex Alimentarius Commission for the development of a HACCP plan.
- Principle #1: List hazards
- Principle #2: Determine CCPs and other control measures
- Principle #3: Establish critical limits
- Principle #4: Establish monitoring procedures
- Principle #5: Establish deviation procedures
- Principle #6: Establish verification procedures
- Principle #7: Establish record keeping systems
- A written document based on HACCP principles, which describes the procedures an establishment will follow to ensure the safety of food.
- A HACCP system includes both (i) written prerequisites and (ii) the HACCP plan, and any other activities supporting HACCP in an establishment.
- Group of people with different backgrounds who are responsible to assist the HACCP coordinator in the development, implementation, and modification/update of the HACCP plan.
- Often involves senior management, production, quality assurance, maintenance, sanitation or other plant staff.
- A sink set aside only for handwashing and not for mixing chemicals or washing food or utensils.
- Handwashing stations must be located in washrooms and other convenient locations throughout the establishment, considering the need for frequent handwashing and preventing cross-contamination.
- Something that has the potential to cause harm.
- Biological hazard: any microorganism or toxin thereof, that can cause food borne illness when ingested.
- Chemical hazard: any chemical that may be toxic to humans and may cause immediate or long term effects when ingested or inhaled.
- Physical hazard: any foreign material that could cause injury or illness if ingested.
- The process of collecting and evaluating information on hazards and conditions leading to their presence, to decide which are significant for food safety and therefore should be addressed in the HACCP plan.
- A high acid food has a pH value below 4.6.
- Examples are: sauerkraut, some tomatoes, and most citrus products.
Highly susceptible population (also high risk population, immunosuppressed persons)
- Groups of people at high risk of food borne illness due to age or health status, such as very young children, pregnant women, older people, people taking certain medications and those with diseases or weakened immune systems.
- Establishments with a highly susceptible population include hospital, nursing homes and day-care centres.
- Person, animal, plant or cell on or in which another organism lives and takes nourishment.
- Inedibles is a term used primarily in the meat processing industry, and are primarily by-products of slaughtering and processing (e.g., skins/hides, wool/hair, organs, tallow, etc). Inedible meat products are defined by the Meat Inspection Act and are animal products under the Health of Animals Act and Regulations.
- Temperature of the inside of a food usually taken with an appropriate thermometer in the thickest part of the food.
- A sanitizer effective at low concentrations and not as quickly inactivated by soil as chlorine.
- It is somewhat corrosive to surfaces and is less effective than chlorine.
- The “Julian calendar” is used in many food plants for coding products. It refers to a calendar that indicates the number of days in a year.
- January 1 is the first day and is “1”, January 2 is “2”; day “59” would be Feb. 28, etc.
- A code could start with the Julian day that production occurred on, and may include the year.
- For example: April 27 is the 117th day of a non-leap year. For products made on April 27th, the code would be: 117-8 for the 117th day of the year, 2008.
- Additional codes can be added to refer to other things such as shifts, or varieties, etc.
- A phase in bacterial growth. When conditions are favourable, bacteria can multiply very rapidly. They may go through an adjustment period in which their numbers are stable and they are preparing for growth.
- To control the growth of bacteria, it is important to prolong the lag phase as long as possible.
- This is a document obtained from your supplier(s) which may guarantee one or more of the following:
- Composition of material is what was ordered
- Loads are not mixed with restricted ingredients
- The originating facility is HACCP certified (or other certification)
- Allergens are listed and/or not present
- E. coli O157:H7 is below detectable levels in raw beef
- A phase in bacterial growth. When conditions are favourable, bacteria can multiply very rapidly. This type of population growth is called exponential growth or the log phase of the bacterial growth curve.
- Food rapidly becomes unsafe during the log phase.
- Is the measurement of illuminance. It is used in photometry as a measure of the intensity of light. A brightly lit office would have a lux value of approximately 400.
- CFIA has specific requirements for lighting (in lux) for various functions, such as processing, inspection and storage areas.
- A non-conformity found during an audit, that affects the overall integrity of the HACCP system, suggesting food safety is compromised.
Material Safety Data Sheets (MSDS)
- Sheets supplied by a (chemical) manufacturer listing the chemical and its common names, its potential physical and health hazards, information about using and handling the chemical safely, and other important information.
- MSD sheets would apply primarily to cleaning/sanitizing and pest control chemicals, as well as chemical additives used.
- In addition to food safety requirements, employees should be familiar with and trained on the interpretation of MSDS data, to meet Occupational Health and Safety requirements.
- Also microbes: small, living organisms that can be seen only with the aid of a microscope.
- Four kinds of microorganisms have the potential to contaminate food and cause foodborne illness: bacteria, viruses, parasites and fungi.
- An isolated non-conformity within the prerequisites or CCPs found during an audit, that does not compromise the integrity of the overall HACCP system.
- MAP is a packaging method by which the air inside a package is altered using gases, such as carbon dioxide or nitrogen, which helps retard microbial growth.
- Many fresh cut produce items are packaged this way.
- In relation to food, moisture refers to water activity, which is the amount of water in the food, available for foodborne microorganisms to use for growth.
- It was found that water activity, not water content alone that correlates to bacterial growth.
- Type of fungus that often causes food spoilage.
- Some molds produce toxins that can cause foodborne illness.
- Moldy food should be discarded, unless the mold is a natural part of the food (e.g., some types of cheeses)
- Verb: The act of conducting a planned sequence of observations or measurements, to assess whether a CCP or prerequisite bullet is under control.
- It also involves producing an accurate record of observations or measurements.
- Noun: The person who conducts monitoring activities.
- A failure to meet specified requirements of the HACCP system.
- There are minor and major non-conformities.
- Surfaces that do not ordinarily come into contact with food, such as, walls, floors, ceilings, legs of equipment, shelves and drains.
- There is still a requirement to ensure there is no cross contamination from these surfaces, with food products.
- Incident in which 2 or more people experience the same illness after eating the same food.
- Organism that needs to live in or on a host organism to survive. Many types live in animals that humans use for food, such as cows, chickens, pigs and fish.
- Several parasites pose significant hazards to food and water.
- Partial sterilization of a substance, especially a liquid (such as milk) at a temperature and for a period of exposure that destroys organisms, in most cases, without major alteration of the food substance.
- See also sterilization.
- Microorganisms that can cause illness in living organisms.
- Bacterial pathogens of concern are:
- E. coli O157:H7
- Salmonella
- Shigella
- Campylobacter
- Listeria monocytogenes
- Yersinia
- Staphylococcus aureus
- Clostridium
- In addition, there are several emerging pathogens of concern.
- Bacterial pathogens of concern are:
- Habits that include keeping hands, hair and body clean, and wearing clean and appropriate uniforms.
- Avoiding unsanitary actions and reporting illness and injury are also features of good personal hygiene.
- Licensed or certified technician who implements and monitors pest-control programs for companies and contract for services.
- A way of expressing the acidity or alkalinity of a substance. It is expressed as a number on a scale, from 0 to 14, where 0 is extremely acidic, 7 is neutral, and 14 is extremely alkaline (or basic).
- Water is close to 7. Foods generally range from acidic (e.g., citrus fruits) to neutral (most vegetables, grains, eggs) to slightly above neutral (e.g., meats, fish and some cheeses).
- Water that is safe to drink or from an approved water supply.
- Water used for cleaning and sanitizing must be potable and pathogen-free.
Potentially Hazardous Food (PHF)
- Food that is often moist, contains protein, has a neutral or slightly acidic pH and requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
- Step or procedures that control the operational conditions within a food establishment allowing for environmental conditions that are favourable to the production of safe food.
- Includes: Premises, Transportation Receiving/Shipping/Purchasing & Storage, Equipment, Personnel, Sanitation & Pest Control, Recall, and Operational Prerequisite Programs.
Pre-Operational Inspection (Pre-Op)
- An overall inspection of a processing area or piece of processing equipment for food safety hazards or issues, that takes place prior to starting food processing activities.
QMP Quality Management Program
- QMP is a HACCP system program administered by CFIA, designed for federally registered fish processors.
- It differs slightly from FSEP in that it includes product quality standards in addition to prerequisites and hazard controls.
Quaternary ammonium compounds (QUATS)
- Group of sanitizers having the same basic chemical structure. Quats are non-corrosive to surfaces and remain active for short periods of time after they have dried.
- Quats may not kill certain types of microorganisms and they are easily affected by detergent residues.
- RTE foods are edible without further washing or cooking. They may be heated, more for palatability (e.g., hot dogs) but the heat treatment is not usually sufficient to kill any microorganisms. Includes items such as:
- Whole or cut, washed fruits, vegetables; deli meat; chicken/seafood salads; and bakery items.
- Sugars, spices seasonings and fully cooked food items (e.g., beef burrito) are also considered ready-to-eat.
- A process by which products that may be hazardous to consumers are removed from the marketplace.
- In some cases, a company may recall product due to improper labelling or other reasons which may not pose a health hazard.
- The last step in developing a HACCP system in which all pertinent information is documented. Records include note books, time-temperature logs, and documentation of when critical limits are not met.
- Record keeping is a great source of information on daily operations and long term trends, and is proof that a well-designed food safety system is in place.
- Storage used for holding potentially hazardous food at an internal temperature of 4oC (40oF) or lower.
- Refers to any additional regulatory requirements for a regulated commodity area that are directly related to a specify prerequisite program standard.
- Ratio of the amount of water vapor actually present in the air to the greatest amount possible, at the same temperature.
- Expressed in percent (%).
- A sanitary or sanitized object or surface is free from harmful levels of illness causing microorganisms and other harmful contaminants.
- To be effective, sanitation must follow effective cleaning.
- A written program that outlines the requirements, procedures, frequencies and responsibilities of an establishment’s sanitation program.
- Chemicals used to sanitize or lower the level of microorganism on a surface to levels that do not cause illness.
- 3 most common types of sanitizers include: chlorine, quats and iodine.
- Recommend period of time that a food may be stored and remain suitable for consumption.
- General term for foreign material on a surface that requires removal.
- For the purpose of cleaning, soils may be classified as:
- soluble in water (sugars, some starches, most salts);
- soluble in acid (limestone and most mineral deposits);
- soluble in alkali (protein, fat emulsions); or
- soluble in water, alkali, or acid.
- Foodborne microorganisms that cause food to spoil.
- These microorganisms typically do not cause foodborne illness.
- Usually the food spoilage is seen, and food is not consumed (e.g., moldy bread).
Standard Operating Procedures (SOPs)
- Detailed procedures that are carried out for routine activities.
- Often applied to, and also termed, Sanitation procedures (SSOPs), but can apply to any regular sequence of plant activities (e.g., equipment calibration).
- Phase of bacterial growth where just as many bacteria are growing as dying.
- Follows the log phase of bacterial growth.
- Sterilization refers to a process that effectively kills or eliminates transmissible organisms from a surface, equipment, food, or biological culture medium (e.g., agar plates).
- For canned and jarred food, sterilization is achieved in a pressurized vessel called a retort, which can reach temperatures up to 121oC, with over pressure.
- Group of persons who are more likely than other segments of the population to experience foodborne illness because they are immunocompromised or older adults in a facility that provides health care services, such as a hospital or nursing home; or preschool age children (e.g., in a daycare centre).
- The process of evaluating the “HACCP system” of the establishment’s suppliers of raw materials and/or ingredients.
- In some cases, the HACCP system may not be identical – such as a “HACCP-based” on-farm food safety system.
- Any potentially hazardous food is exposed to the temperature danger zone of 5-57oC (41-135oF).
- Time-temperature abuse involves holding food for too long at a temperature favourable to the growth of foodborne microorganisms.
- An instrument that measures temperature at the junction of a fine wire or probe.
- Many thermocouples can be attached to recording devices which monitor temperature over time.
Time Temperature Indicator (TTI)
- A monitoring device contained with a food shipment to determine if the product temperature has exceeded safe limits during shipment and/or storage.
- Last date recommended for the use of the product while at its peak quality. The manufacturer usually determines this date.
- Obtaining information that the elements of the HACCP system are complete and effective in controlling biological, chemical and physical hazards.
- i.e., making sure the system is adequate to reduce risk (e.g., is based on science).
- A company’s use of methods, procedures, tests and other evaluations, addition to monitoring, to determine its conformance to and the effectiveness of its HACCP system.
- i.e., doing what you say you’re doing.
- The amount of ‘free’ water in the food, available for foodborne microorganisms to grow. It is measured on a scale from 0 to 1.0, with water having a value of 1. Technically it is defined as the vapor pressure of water divided by that of pure water at the same temperature. As the free water content decreases due to drying or addition of salt or sugar, microbial survival rates begin to decrease. Most foodborne microorganisms grow best in foods with water activity levels above 0.85.