foodsafety.psu.edu

Website:https://extension.psu.edu/food-safety-and-quality
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Definitions (125)

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flow of food


The sequence of steps needed to transform raw materials and ingredients into manufactured food products. Steps in the flow of food include: receiving and storing raw materials and ingredients, preparation and processing of raw materials and ingredients, post-process handling, packaging, and storing food products, and shipping and distribution of pr [..]
Source: foodsafety.psu.edu

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log phase


Or “logarithmic phase”. Second of 4 microbial growth phases in which rapid microbial growth occurs. Given optimal growth conditions, a single bacterial cell may divide as rapidly as once every 20 minutes; equivalent to an increase in cells from 1000 cells to 4 million after 4 hours.
Source: foodsafety.psu.edu

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glossary


Food Safety and Sanitation
Source: foodsafety.psu.edu

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acid sanitizers


A type of low pH chemical sanitizer. Regular use of acid sanitizers also helps to prevent mineral deposits from accumulating on equipment surfaces.
Source: foodsafety.psu.edu

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aerobes


Microorganisms that require atmospheric oxygen to grow. Because many spoilage microorganisms are aerobes, packaging food in sealed containers containing little or no oxygen is used to delay spoilage and thus extend shelf life.
Source: foodsafety.psu.edu

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aerosols


Tiny airborne droplets of water or other liquid. Aerosols are generated by misuse of high pressure hoses used to clean and sanitize equipment, floors, and drains. Microorganisms or harmful chemicals within aerosol droplets can rapidly spread through a plant. Workers should therefore protect exposed food and food contact surfaces when cleaning and s [..]
Source: foodsafety.psu.edu

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adulterated food


A term defined under the federal and state laws to describe a food that is “unfit for human consumption”. A food can be declared adulterated if is 1) contaminated with microorganisms, toxic chemicals, or foreign objects that cause disease or injury to the consumer or 2) prepared, stored, or processed in an unsanitary environment.
Source: foodsafety.psu.edu

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air dry


The exposure of wet equipment or utensils to air for the purpose of drying through evaporation. Air drying is preferred for removing surface moisture from cleaned and sanitized equipment surfaces because it is less likely to re-contaminate surfaces compared to other methods.
Source: foodsafety.psu.edu

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air gap


An unobstructed vertical air space that separates the end of a supply line and the flood level rim of a sink, tank, floor drain, etc. Maintaining air gaps is the best method for preventing backflow because it is simple, economical, and fail safe.
Source: foodsafety.psu.edu

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anaerobes


Microorganisms that grow in the absence of atmospheric oxygen. Clostridium botulinum, the cause of botulism food poisoning, is an example of a strict anaerobe because it will grow only in the absence of oxygen. E. coli is a facultative anaerobe because it will grow with or without oxygen present.
Source: foodsafety.psu.edu


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