Fnc3
Safety - The condition of being protected from or unlikely to cause danger, risk, or injury.
Environmental sanitation - the control of environmental factors that form links in disease transmission. Subsets of this category are solid waste management, water and wastewater treatment, industrial waste treatment and noise and pollution control.
Sanitation - is the hygienic means of preventing human contact from the hazards of wastes to promote health.
Food - Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.
Cleanliness - the habit of keeping free of superficial imperfections.
Hazard - A danger or risk
Risk - A situation involving exposure to danger
Food Establishment - means any place, structure, premises, vehicle or vessel, or any part thereof, in which any food intended for ultimate human consumption is manufactured or prepared by any manner or means whatever, or in which any food is sold, offered or displayed for sale or served.
Consumer - A person who purchases goods and services for personal use. A person or thing that eats or uses something.
Contamination - the state of being contaminated. Unintended presence, or introduction, of contaminants into food or an environment.
Cross Contamination - Indirect bacterial contamination (infection) of food, caused by contact with an infected raw food or non-food source such as clothes, cutting boards, knives. Also called cross-infection.
Package Food – are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry
Potable Water - is water safe enough to be consumed by humans or used with low risk of immediate or long term harm. In most developed countries, the water supplied to households, commerce and industry meets drinking water standards, even though only a very small proportion is actually consumed or used in food
Environmental sanitation - the control of environmental factors that form links in disease transmission. Subsets of this category are solid waste management, water and wastewater treatment, industrial waste treatment and noise and pollution control.
Sanitation - is the hygienic means of preventing human contact from the hazards of wastes to promote health.
Food - Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.
Cleanliness - the habit of keeping free of superficial imperfections.
Hazard - A danger or risk
Risk - A situation involving exposure to danger
Food Establishment - means any place, structure, premises, vehicle or vessel, or any part thereof, in which any food intended for ultimate human consumption is manufactured or prepared by any manner or means whatever, or in which any food is sold, offered or displayed for sale or served.
Consumer - A person who purchases goods and services for personal use. A person or thing that eats or uses something.
Contamination - the state of being contaminated. Unintended presence, or introduction, of contaminants into food or an environment.
Cross Contamination - Indirect bacterial contamination (infection) of food, caused by contact with an infected raw food or non-food source such as clothes, cutting boards, knives. Also called cross-infection.
Package Food – are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry
Potable Water - is water safe enough to be consumed by humans or used with low risk of immediate or long term harm. In most developed countries, the water supplied to households, commerce and industry meets drinking water standards, even though only a very small proportion is actually consumed or used in food