b'Basic Food Safety Course GlossaryGlossaryParasites: Tiny worms that can be found in fish, meat, water, and humans.Personal Hygiene: A set of personal grooming and cleaning habits that form the best defense against foodborne illness. The most important part of good hygiene for food service workers is regular, thorough hand washing.Person in Charge: This is the manager or other person on site at a food service establishment who is trained in food safety, can instruct other employees, and will answer any questions about the Food Code and food safety. The Person in Charge must be knowledgeable about preventing foodborne illnesses and must know how to apply Hazard Analysis of Critical Control Points.Poison: Any substance that can cause harm to a living creature in sufficient amounts. Something is considered a poison when it is especially toxic; milder substances might be labeled as an irritant rather than a poison.Potentially Hazardous Foods: These are foods that are more likely than others to grow bacteria when theyre in the Danger Zone. Any moist, nutrient-rich food can fall into this category, particularly meat, fish, poultry, and vegetables.Prohibited Foods: Some foods are not allowed in a facility that serves a Highly Susceptible Population. These include any fish, egg dish, meat, or poultry that is undercooked; seed sprouts; and non-pasteurized packaged juices.Ready-to-Eat Foods: Any food that can be served without additional preparation. This includes sliced fruits and vegetables, salads, breads and pastries, chips, and sandwiches.Re-heating: The process of bringing a cold cooked food up to a hot temperature. You must bring food from 41 F to 165 F within two hours for safe reheating.Sanitizing: An additional step after washing and rinsing that removes bacteria from food contact surfaces. Acceptable sanitizing methods include a mild bleach solution, very hot water, or steam.Temperature Control: One of the best defenses against foodborne illness is keeping foods at a proper temperature. This includes cold holding at 41 F or colder; hot holding at 135 F or hotter; and not letting food remain in the Danger Zone for more than four hours.Virus:A virus is one kind of germ that can cause foodborne illness. Viruses are usually spread through improper hygiene, including lack of handwashing, or touching food after you have coughed or sneezed.YOPI: An acronym that can help you remember the components of Highly Susceptible Populations: people Younger than five years old; Older than 65 years old; Pregnant women; and people with a compromised Immune system.eFoodHhandlers.com 4 141'