Foods II Module 1 Definitions

The person present at a food establishment who is responsible at the time of an inspection. A certified PIC should be present during all hours of operation.

• Person in Charge (PIC)

• Active Management Control

• Food Establishment

• Food

Management’s responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code.

• Reasonable Care

• Pathogen

• Vehicles of contamination

• Active Management Control

An operation that stores, prepares, packages, serves, sells food directly to the consumer, or otherwise provides food for human consumption such as a satellite or catered feeding location

• Food Establishment

• Contamination

• Reasonable Care

• Foodborne illness/disease

anything edible that people usually consume including water and ice

• Food

• Hazard

• Pathogen

• Contamination

anything that could cause harm to consumers. There are three general categories: physical, chemical and biological

• Pathogen

• Contamination

• Hazard

• Foodborne illness/disease

microorganisms that cause disease

• Pathogen

• Case

• Reasonable Care

• Contamination

presence of a hazard in food or on food contact surface that may cause illness or injury

• Contamination

• Reasonable Care

• Active Management Control

• Food

hands utensils, items that can carry microbes onto food and cause contamination

• Vehicles of contamination

• Foodborne illness/disease

• Food Establishment

• Pathogen

illness caused by consumption of contaminated food

• Foodborne illness/disease

• Case

• Foodborne disease outbreak

• Reasonable Care

an instance of a person becoming ill from food; suspected or confirmed

• Case

• Pathogen

• Food Establishment

• Person in Charge (PIC)