Food Manager Certification
Abrasive - ANSa cleaning agent that contains scouring agents
Aerobic Bacteria - ANSbacteria that require oxygen to grow
air gap - ANSan unobstructed open vertical space separating two plumbing fixtures which
prevent contamination from the lower fixture to the higher one. May be used to protect a potable
water outlet (faucet) from water in the sink bowl or to protect the drain line from a food
preparation sink from possible sewage back-ups.
Alkaline - ANSa substance with a pH above 7.0
American with Disabilities Act (ADA) - ANSa federal law that prevents discrimination against
individuals with disabilities
Anaerobic Bacteria - ANSbacteria that cannot grow in the presence of oxygen
backflow - ANSthe flow of non-potable water or contamination into a potable water supply
caused by back-pressure or backsiphonage.
Biological Hazard - ANSany living organism or waste of living organisms that may contaminate
food.
Calibration - ANSthe act of adjusting a thermometer so that it accurately measures
temperatures.
Carrier - ANSsomeone who has a pathogenic microorganism in his system or on his person but
does not sure signs of the disease. May transmit the pathogen to others and cause disease
without necessarily becoming ill himself.
Chemical Hazard - ANSchemical substances that can contaminate food.
Chemical Sanitizing - ANSreducing the number of live microorganisms on a surface to safe
levels by using chemicals to kill the microorganisms
Chlorine - ANSthe mores commonly used and least expensive chemical sanitizer used in food
establishments
Ciguatera Toxin - ANSa naturally occurring toxin that accumulates in the tissue of certain kinds
of predatory reef fish
, Cleaning - ANSthe process of removing visible soil from a surface
Clean-in-place Equipment - ANSequipment that is cleaned and sanitized by passing solutions of
detergent, rinse water, sanitizer through the internal components of the equipment.
Conditional Employee - ANSa potential food employee to whom a job offer is made, conditional
on responses to subsequent medical questions or examinations designed to identify potential
food employees who may be suffering from a disease that can be transmitted through food and
done in compliance with Title 1 of the American with Disabilities Act of 1990.
Contamination - ANSthe presence of harmful substances or organisms in food.
Corrective Action - ANSaction taken when a critical limit is violated in order to protect food
safety.
Covering - ANSa curved, sealed surface that covers the juncture between a flood and the wall.
Aids in cleaning and helps prevent insect harborage.
Critical Control Points - ANSa point during the cooking or precessing of food where steps are
taken to reduce or eliminate a food safety hazard.
Critical Limit - ANSa measurement or observation that separates what is acceptable from what
is not acceptable.
Cross Connection - ANSa physical connection between a potable water system and a source of
contamination
Cross Contamination - ANSwhen a food item is exposed to a contaminant from another source.
Decline Phase - ANSwhen bacteria die off faster than they multiply
Degreaser - ANSstrong detergent that contains a grease-dissolving agent
Detergent - ANScleaning agent that contains surfactants to help remove soil from surfaces
when used with water.
Enterohermorrhagic Escherichia coli - ANSE. Coli which cause hermorrhagic olitis, meaning
bleeding enterically or bleeding from the intestine. The term is typically used in association with
E. coli that have the capacity to produce Shiga toxins and to cause attaching and effacing
lesions in the intestine. A subset of STEC, whose members produce additional virulence factors.
FAT TOM - ANSacronym for the six factors that affect bacterial growth (food, acidity, time,
temperature, oxygen, moisture)
Abrasive - ANSa cleaning agent that contains scouring agents
Aerobic Bacteria - ANSbacteria that require oxygen to grow
air gap - ANSan unobstructed open vertical space separating two plumbing fixtures which
prevent contamination from the lower fixture to the higher one. May be used to protect a potable
water outlet (faucet) from water in the sink bowl or to protect the drain line from a food
preparation sink from possible sewage back-ups.
Alkaline - ANSa substance with a pH above 7.0
American with Disabilities Act (ADA) - ANSa federal law that prevents discrimination against
individuals with disabilities
Anaerobic Bacteria - ANSbacteria that cannot grow in the presence of oxygen
backflow - ANSthe flow of non-potable water or contamination into a potable water supply
caused by back-pressure or backsiphonage.
Biological Hazard - ANSany living organism or waste of living organisms that may contaminate
food.
Calibration - ANSthe act of adjusting a thermometer so that it accurately measures
temperatures.
Carrier - ANSsomeone who has a pathogenic microorganism in his system or on his person but
does not sure signs of the disease. May transmit the pathogen to others and cause disease
without necessarily becoming ill himself.
Chemical Hazard - ANSchemical substances that can contaminate food.
Chemical Sanitizing - ANSreducing the number of live microorganisms on a surface to safe
levels by using chemicals to kill the microorganisms
Chlorine - ANSthe mores commonly used and least expensive chemical sanitizer used in food
establishments
Ciguatera Toxin - ANSa naturally occurring toxin that accumulates in the tissue of certain kinds
of predatory reef fish
, Cleaning - ANSthe process of removing visible soil from a surface
Clean-in-place Equipment - ANSequipment that is cleaned and sanitized by passing solutions of
detergent, rinse water, sanitizer through the internal components of the equipment.
Conditional Employee - ANSa potential food employee to whom a job offer is made, conditional
on responses to subsequent medical questions or examinations designed to identify potential
food employees who may be suffering from a disease that can be transmitted through food and
done in compliance with Title 1 of the American with Disabilities Act of 1990.
Contamination - ANSthe presence of harmful substances or organisms in food.
Corrective Action - ANSaction taken when a critical limit is violated in order to protect food
safety.
Covering - ANSa curved, sealed surface that covers the juncture between a flood and the wall.
Aids in cleaning and helps prevent insect harborage.
Critical Control Points - ANSa point during the cooking or precessing of food where steps are
taken to reduce or eliminate a food safety hazard.
Critical Limit - ANSa measurement or observation that separates what is acceptable from what
is not acceptable.
Cross Connection - ANSa physical connection between a potable water system and a source of
contamination
Cross Contamination - ANSwhen a food item is exposed to a contaminant from another source.
Decline Phase - ANSwhen bacteria die off faster than they multiply
Degreaser - ANSstrong detergent that contains a grease-dissolving agent
Detergent - ANScleaning agent that contains surfactants to help remove soil from surfaces
when used with water.
Enterohermorrhagic Escherichia coli - ANSE. Coli which cause hermorrhagic olitis, meaning
bleeding enterically or bleeding from the intestine. The term is typically used in association with
E. coli that have the capacity to produce Shiga toxins and to cause attaching and effacing
lesions in the intestine. A subset of STEC, whose members produce additional virulence factors.
FAT TOM - ANSacronym for the six factors that affect bacterial growth (food, acidity, time,
temperature, oxygen, moisture)
