Glossary of Terms
Antibacterial
Helps reduce or control growth or reproduction of bacteria
Approved, reputable suppliers
Supplier that has been inspected and complies with applicable local, state and federal laws*
Broadliner Foodservice distributor who carries both food and non-food items
Cross-contamination Transfer of pathogens from one surface or food to another*
Dermatitis Inflammation of the skin
E-coli
A bacteria that is consumed in water, milk, meat or produce. Proper cooking of meat and washing of produce can prevent infection from contaminated food sources*
Efficacy Power or capacity to produce a desired effect; effectiveness
Emollients An agent that softens or smoothes the skin
FDA Acronym for the Food and Drug Administration
Foodborne illness Disease transmitted to people by food*
High-risk customers The number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population*
Log Kill
A measurement of the reduction in bacterial/virus/fungi challenge numbers as measured in log base 10
Moisturizers
Chemicals that add moisture to the skin
MSDS
Acronym for Material Safety Data Sheet; a form required by OSHA which communicated hazardous ingredients that must be provided by those companies that distribute or use chemical products
Poor personal hygiene
If an employee fails to wash their hands the right way after using the restroom or after any time their hands get dirty*
QSR
Quick serve, or fast food, restaurant
Virus: One of a group of minute infectious agents. The leading cause of foodborne illness. Best controlled by practicing personal hygiene*