Food Safety Training Course

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TERMINOLOGY

When it comes to food handling and food safety, we use the following definitions:
• Person In Charge (PIC) is a person who is given the authority to oversee other employees and knows all food sanitation rules and policies. This is usually a supervisor or manager.
• Ready-to-Eat food items are ready to eat without additional cooking. This can be raw, washed and cut fruits and vegetables or prepared foods that are ready to be served.
• Foodborne Illness (sometimes called food poisoning) is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common symptoms of foodborne illness include vomiting, diarrhea, abdominal pain, stomach ache, fever, and chills.
• Cross-Contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another.
• Danger Zone is any temperature between 41°F and 135°F when food will support bacterial growth.