Question: Abrasive cleaners

Answer: cleaners containing a scouring agent for scrubbing off hard to remove dirt.

Question: Active Managerial Control

Answer: Food safety management system designed to prevent foodbourne illness by addressing the five most common risk factors identified by the centers for disease control and prevention (cdc)

Question: Air Curtains

Answer: Devices installed above or alongside doors that blow a steady steam of air across an entry way, creating an air sheild around open doors. Also called air doors or fly fans.

Question: Air Gap

Answer: Air space used to separate a water supply outlet from any potenially contaminated source; for example, the air space between a floor drain and the drainpipe of a sink.

Question: A.L.E.R.T

Answer: Acronym developed by the FDA to help operations develop a food defense program. A.L.E.R.T stands for assure,look,employees, reports and threat

Question: Anaphylaxis

Answer: A severe allergic reaction that can lead to death

Question: Approved suppliers

Answer: Suppliers who have been inspected, are able to provide an inspection report, and who meet applicable local, state, and federal laws.

Question: Backflow

Answer: Unwanted reverse flow of contaminants through a cross-connection into a potable water system.

Question: Backsiphonage

Answer: A backflow that occurs when high water use in one area of an operation creates a vacuum that sucks contamination into the drinkable water supply.

Question: Bacteria

Answer: Single celled living microorganisms that can spoil food and cause foodbourne illness.