Food Safety Terms


This is a global glossary that can be accessed from within any of the online food safety training courses

Browse the glossary using this index

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A

Act

The applicable provincial or territorial health act.
Entry link: Act

Adulterant

Any undeclared ingredient in a food product which diminishes the economic or nutritional value of a food product or which may render the food product injurious to health.
Entry link: Adulterant

Applicant

One who applies for a permit or license.
Entry link: Applicant

C

Chemical Agents

Substances that are not intended for ingestion, such as cleaners, sanitizers, detergents, pesticides, insecticides, paint, petroleum, etc. (Also referred to as "toxic substances").
Entry link: Chemical Agents

CIP

Clean-in-place.
Entry link: CIP

Clean

To render free from food residues and other foreign material.
Entry link: Clean

Code

The Food Retail and Foodservices Code.
Entry link: Code

Communicable Disease

An illness in humans caused by an organism or microorganism or its toxic products, and transmitted directly or indirectly from an infected person or animal, or the environment.
Entry link: Communicable Disease

Container

Includes a food grade receptacle or covering used to package, wrap, contain or cover food.
Entry link: Container

Contamination

Exposure of food to conditions, which permit or may permit:

  1. The introduction of foreign matter including filth, a poisonous substance or pests, or
  2. The introduction or multiplication of disease-causing microorganisms or parasites, or
  3. The introduction or production of toxins.
Entry link: Contamination


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