Glossary

Approved Source: a supplier that has met the standards for cleanliness in the production and processing of food as determined by the Canadian government.

Bed and Breakfast: a private dwelling occupied by the owner or operator offering hospitality to 8 or less registered guests at a time and providing a breakfast meal.

Commercial Food Facility: a place that prepares, cooks, and serves food for customers.

Critical Control Points(CCPs): a stage where hazards can be reduced or eliminated and later stages may not correct these hazards if not done at a particular stage.

Cross Contamination: Occurs when microorganisms are transferred from a contaminated source (ex. food, people, pests, equipment) to uncontaminated food.

Danger Zone: Between 4°C to 60°C (40°F to 140°F). This temperature range is where microorganisms will grow most rapidly.

Fecal-Oral Contamination Route: microorganisms spread through feces by animals (manure) or infected food handlers (from improper hygiene).
Potentially Hazardous Food (PHF): foods that support the growth of potentially dangerous microorganisms.

Ready to Eat Foods (RTE): foods that may require some preparation, but no cooking, before serving

Sanitation: a cleaning process that will reduce the amount of bacteria and germs present on a surface, this does not mean sterilization which is the complete removal of bacterial growth.

Spores: cells produced by microorganisms that are capable of surviving extreme environments (heat and cold), and reproducing to ensure the survival and spread of the microorganism.

Un-Approved Source: a supplier that may not have met good standards for cleanliness in the production and processing of food. These suppliers are not recognized by the Canadian government.