Safety and Sanitation Terminology - Grade Nine
Bacteria- Microscopic organisms that exist everywhere in our surroundings that can, under the right condition, multiply rapidly and cause food to spoil.
Contamination- The presence of undesirable substances in food that make the foods unfit for use.
Hygiene- Practices and conditions that help develop and maintain the health of individuals and groups.
Insecticides- Chemicals used to kill insects.
Mold- Kind of plant that can contaminate foods- especially baked goods, cheese and meats- by growing on or in them.
Pesticides – Chemicals that are used to kill rodents, insects or other pests.
Sanitation- Practices that help keep the surroundings in a condition favourable to health.
Thaw- To allow food that has been frozen to become unfrozen. Toxins- Poisons that are formed and given off by bacteria.
Yeast- Kind of plant that can contaminate foods- especially acid foods- by growing on or in them.
Clean- To remove visible soil.
Sanitize- Killing disease-causing bacteria.
Cross Contamination- The transfer of disease causing bacteria to food from another food or from equipment or work surfaces.
Hazard- A risk that can lead to a dangerous condition in food.
Critical Control Point- An action that can be taken to eliminate or minimize the risk of a potential food hazard.
Contamination- The presence of undesirable substances in food that make the foods unfit for use.
Hygiene- Practices and conditions that help develop and maintain the health of individuals and groups.
Insecticides- Chemicals used to kill insects.
Mold- Kind of plant that can contaminate foods- especially baked goods, cheese and meats- by growing on or in them.
Pesticides – Chemicals that are used to kill rodents, insects or other pests.
Sanitation- Practices that help keep the surroundings in a condition favourable to health.
Thaw- To allow food that has been frozen to become unfrozen. Toxins- Poisons that are formed and given off by bacteria.
Yeast- Kind of plant that can contaminate foods- especially acid foods- by growing on or in them.
Clean- To remove visible soil.
Sanitize- Killing disease-causing bacteria.
Cross Contamination- The transfer of disease causing bacteria to food from another food or from equipment or work surfaces.
Hazard- A risk that can lead to a dangerous condition in food.
Critical Control Point- An action that can be taken to eliminate or minimize the risk of a potential food hazard.