Georgia Food Safety Glossary

Quickly look up Georgia-specific food safety terms, inspection jargon, and microbiology concepts—each translated into plain English and tagged with relevant Food Code citations. Click a letter, search a word, or expand individual definitions to prepare for inspections, staff training, or certification exams.

Georgia health inspector verifying a walk-in cooler temperature during an inspection
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Active Managerial Control
A proactive system where the Person-in-Charge monitors critical points (GA Food Code 511-6-1-.02). Tip: tie every log entry back to a monitored critical point. Learn more »
Adulterated Food
Food rendered unsafe through contamination, pests, or improper handling under GA Rule .04(1). Inspectors issue immediate disposal orders.
Allergen
A protein that triggers immune response; GA requires top-nine disclosure. Cross-contact violations are priority items. Learn more »
Approved Source
Supplier that meets federal, state, and local laws. Keep invoices for 90 days to satisfy recordkeeping rules.
ATP Monitoring
A rapid sanitation test measuring organic residue. Georgia inspectors may swab during verification.

Backflow Prevention
Mechanical or air-gap method to stop contaminated water entering potable lines (Rule .07). Critical on mop-sink hoses.
Bare-Hand Contact
Touching ready-to-eat food without barrier. Georgia follows FDA ban unless a variance exists.
Blast Chiller
Equipment that cools hot foods from 135 °F→41 °F quickly. Recommended for large batches per GA cooling rule.
Boil Advisory
Public notice of water safety breach; triggers alternate hand-wash and ice sourcing SOPs.
Botulism
Severe illness from Clostridium botulinum toxin. GA restricts reduced-oxygen packaging without HACCP plan.

Campylobacteriosis
Illness from Campylobacter bacteria; common in poultry. Exclude symptomatic employees per GA Rule .03(4).
Cold Holding
Maintaining TCS foods at 41 °F or below. Verify with calibrated thermometers each 4-hour window.
Comminuted
Meat or fish reduced to smaller particles (e.g., ground beef). Requires 155 °F cook temp.
Corrective Action
Documented step restoring control when a critical limit is breached. Must be logged.
Cross-Contamination
Transfer of pathogens between foods or surfaces. GA inspectors look for color-coded boards.

Date Marking
Labeling RTE TCS foods held >24 h with discard date ≤7 days. Priority foundation violation if missing.
Danger Zone
41–135 °F range where pathogens multiply. Cooling rules aim to leave this zone fast.
DDT (Dish Drying Time)
Air-dry period after sanitizing; towel drying forbidden to prevent re-contamination.
Detergent
Cleaning agent removing grease & soil before sanitizing. Not a sanitizer itself.
Drinkable Straw Cup
Employee beverage container with lid & straw allowed at prep areas if placed below food surfaces.

Employee Health Policy
Written procedures for illness reporting (Rule .03). Must cover symptoms & diagnosis.
Escherichia coli O157:H7
Shiga-toxin-producing bacteria linked to ground beef. Cook to 155 °F for 17 s.
Event Permit
Temporary food service authorization from county; requires onsite water, waste, and hand-wash setup.
Exemption, Cottage Food
Home-based producers under O.C.G.A. §26-2-372; limited product list and labeling rules.
Expiry Date
Manufacturer date after which food quality declines; separate from GA discard dates.

FIFO
First-In, First-Out inventory rotation to minimize spoilage. Learn more »
Foodborne Illness
Disease transmitted through food; GA tracks outbreaks via DPH epidemiology.
Food Code
Rule 511-6-1 governing GA retail food. Updated 2025 to align with FDA 2022.
Food Contact Surface
Surface that touches food; must be cleaned & sanitized every 4 h of constant use.
Food Establishment
Operation storing, preparing, or serving TCS foods for human consumption.

Gasket
Rubber seal on cold-unit doors; cracked gaskets cause temp abuses—priority foundation item.
GA DPH
Georgia Department of Public Health, authority over retail food service inspections.
Giardiasis
Protozoan illness from Giardia lamblia; linked to contaminated water or produce.
Glove Change
Required after contamination or task change; not a substitute for handwashing.
Ground Poultry
Must reach 165 °F for 15 s. Inspectors probe at thickest point.

HACCP Plan
Hazard Analysis Critical Control Point document required for special processes.
Handwashing
20-second wash using soap & warm water. Learn more »
Hot Holding
Maintaining foods ≥135 °F. Use pre-heated equipment and stir frequently.
Homogenized Milk
Pasteurized milk with fat dispersed; still considered TCS.
Hepatitis A
Reportable virus causing jaundice; employees excluded for at least 24 h symptom-free plus doctor clearance.

Ice Bath
Cooling method combining ice & water to immerse containers; stir for best heat transfer.
Iodine Sanitizer
Effective 12.5–25 ppm; 30-second contact time. Learn more »
Impulse Thermometer
Infrared temp gun; not approved for internal product temps in GA.
Imminent Health Hazard
Condition requiring immediate closure (e.g., sewage backup).
Inspection Score
Numeric grade (100-point) posted publicly; ≤69 triggers closure.

Jaundice
Yellowing of skin/eyes; symptom triggers employee exclusion under GA Rule .03(4).
Jawed Fish
Term in GA Food Code referring to finfish—subject to parasite destruction when served raw.
Jelled Fuel
Alcohol gel used in catering; keep away from TCS foods to prevent chemical contamination.
Juice HACCP
Mandatory plan for onsite juice packaging without pasteurization.
Julienne
Culinary cut; ensure knives sanitized between raw and RTE use.

K-Rated Fire Extinguisher
Required for commercial fryers using high-temperature oil.
Kilogram Batch
Metric measure referenced in sous-vide HACCP calculations.
Kitchen Manager
Person-in-Charge during shift; must demonstrate knowledge or hold CFPM.
Knob Control
Manual dial on equipment; seal to prevent tampering once calibrated.
Kosher Salt
Not iodized; dissolves slower, used in curing—monitor salt-inhibition HACCP.

Labeling
Required info: common name, allergen statement, facility address for packaged food.
Listeria monocytogenes
Pathogen thriving at refrigeration temps; reason RTE foods dated 7-day max.
Log Sheet
Paper or digital form documenting temps, sanitizer ppm, other CCPs.
Low-Acid Food
pH >4.6; requires specialized processes for canning.
Lumen
Lighting unit; GA mandates ≥50 foot-candles at prep surfaces.

Marinate
Soaking food in seasoned liquid; discard used marinade or boil before reuse.
Microorganism
Bacteria, virus, parasite, or fungus; GA Food Code regulates growth controls.
Mobile Food Unit
Vehicle or cart preparing foods; must report to commissary daily.
Model Food Code
FDA guidance Georgia bases Rule 511-6-1 on, with some deviations.
Mop Sink
Designated utility sink for wastewater; never fill food containers here.

Norovirus
Leading cause of GA outbreaks; exclude vomiting employees for 24 h symptom-free.
NSF International
Certification body; GA requires equipment to be ANSI/NSF approved.
Non-Continuous Cooking
Initial heat step interrupted for holding/cooling; requires written procedure.
Nitrile Glove
Preferred glove material for food service; fewer allergen concerns than latex.
Naloxone
Emergency medication; unrelated to food safety but sometimes stocked in cafeterias.

O.C.G.A.
Official Code of Georgia Annotated—state statutes including food laws.
On-Site Water Well
Private supply needing annual microbial test if serving to public.
Open-Air BBQ
Outdoor cooking exempt from vent hood but needs cover between uses.
Operational Plan
Document describing flow of food in mobile or popup units; review annually.
Outbreak
Two or more illness cases linked to same food. GA epidemiology conducts traceback.

Parsley Fly
Pest indicator for unsanitary produce area; triggers corrective action.
pH
Acidity measure; foods ≤4.2 inhibit bacteria. GA sushi rice requires pH <4.2 log.
Priority Item
Violation posing immediate risk (e.g., no hot water). Must correct within 72 h.
Probe Thermometer
Stem device inserted into food; calibrate to 32 °F ice point daily.
Pulled Pork
Example of large roast requiring two-step cooling per GA rule.

Quaternary Ammonium
Sanitizer at 200–400 ppm, 30-second contact. Test with QT-10 strips.
Quick Chill
Rapid cool using freezer blast or ice paddles to meet cooling limits.
Quality Control
Operational system ensuring specifications; may extend beyond food safety to taste.
Queue Line
Customer waiting area; protect exposed foods with sneeze guards.
Quiche
Egg-based TCS item needing 41 °F cold hold once baked.

Ready-to-Eat Food
Edible without further cooking; bare-hand contact prohibited.
Reach-In Cooler
Upright refrigeration unit; verify ambient air ≤41 °F.
Recall
Removal of product from market; keep supplier notices in record files.
Reduced Oxygen Packaging
ROP method limiting air; requires HACCP & letter from GA DPH.
Reheat
Process of heating RTE food to 165 °F within 2 h before hot holding.

Sanitizer
Chemical or heat reducing pathogens to safe levels. Log ppm each bucket change.
Shellstock ID Tag
Harvest location tag for oysters; retain 90 days post-service.
Sous-Vide
Cooking under vacuum; allowed with approved HACCP.
Swai
Pangasius fish; ensure parasite destruction if served raw.
Sushi Rice Log
pH validation record kept 6 months per GA retention table.

TCS Food
Time/Temperature Control for Safety food (formerly PHF).
Temperature Log
Daily record of storage and cook temps. Use our generator for templates.
Thermal Equilibrium
Point where probe matches food temp; wait at least 15 s reading.
Time as Public Health Control
Holding food 4 h without temp control; written procedure needed.
Tray Line
Assembly line in cafeterias; monitor serving temps every hour.

Ultraviolet Sanitizer
UV light cabinet for knives; verify bulb change schedule.
Unpasteurized Juice
Requires consumer advisory and HACCP in GA.
Utensil
Food-contact tool such as tongs or scoops; wash-rinse-sanitize every 4 h.
Utility Sink
See mop sink; not for handwashing.
UPC Label
Barcode for packaged foods; not a GA safety requirement but aids recall.

Variance
Written permission to deviate from Code, issued by GA DPH.
Vent Hood
Mechanical device removing grease-laden vapors; clean filters weekly.
Verified Supplier
Vendor audited for safety; keep documentation.
Vermin
Rodents or insects posing contamination hazard; evidence triggers priority violation.
Vomitus Clean-Up Kit
Required supplies for bodily-fluid events; must include PPE and disinfectant.

Water Activity (aw)
Measures free moisture; foods ≤0.85 considered shelf-stable.
Walk-In Cooler
Large refrigerated room; place thermograph at warmest point.
Wiping Cloth Bucket
Container with sanitizer for cloths; change solution every 4 h.
Work Surface
Any table or counter used for prep; non-absorbent and easily cleanable.
Wholesale
Food distribution beyond direct consumer; regulated by Dept. of Agriculture, not GA DPH.

Xylene Residue
Solvent occasionally used in degreasers; rinse thoroughly to avoid chemical contamination.
X-ray Fish Inspection
Radiographic method detecting bones; quality control rather than safety requirement.
XLD Agar
Selective media for Salmonella detection in lab environments.

Yeast
Fungi causing fermentation; some species spoil juices and syrups.
Yersinia enterocolitica
Pathogen linked to pork; cook whole pork 145 °F 15 s.
Yield Test
Measuring product shrinkage; use to adjust cook-time ensuring safe temps.
Yellowfin Tuna
Parasite-destruction exemption if frozen per FDA rules.

Zoonotic Pathogen
Disease transmissible from animals to humans (e.g., Salmonella).
Z-Value
Thermal death curve constant used in canning; ensures botulism safety margin.
Zero Tolerance
Inspection stance on RTE food contact with raw poultry surfaces.

How to Use These Terms During Real-World Inspections

Whether you’re a seasoned manager or prepping for your first health inspection, mastering official terminology boosts credibility and speeds corrective actions. Inspectors reference the exact language of the Food Code—speak the same language to demonstrate control and avoid miscommunication.

  • Mention the rule number when disputing a citation—e.g., “511-6-1-.04(6)(e) requires…”.
  • Tie every corrective action back to a glossary term like “cold holding” to show active control.
  • Laminated mini-glossaries at prep sinks help staff pass pop quizzes from inspectors.
  • During training, assign a term per employee and have them teach the team its meaning.
  • Embed glossary links in your digital logs for instant clarification during audits.

Glossary FAQ

Georgia adopts most of the FDA Model Food Code but adds state-level twists—different inspection score weights, county variances, and new 2025 mandates like hands-free sinks in renovations. This glossary highlights those nuances so you can prep for exactly what the inspector in Georgia will cite, instead of relying on generic national guidance that may overlook local enforcement details.

We review the Georgia Food Code each January and after any emergency rule adoption by the Department of Public Health. Updated or new terms are inserted within two weeks. Page dates automatically refresh in the footer, and major changes earn a “2025 Update” badge in the definition so you can spot revisions quickly.

Yes—Georgia uses the same Rule 511-6-1 across brick-and-mortar, food trucks, and temporary events. However, mobile units face unique constraints like onboard water capacity and commissary reporting. Terms such as “Mobile Food Unit,” “Commissary,” and “Operational Plan” are included to address those specifics.

They refer to the same category—foods requiring Time/Temperature Control for Safety. Georgia mirrors FDA terminology shifts: modern code now uses “TCS,” but inspectors still mention “PHF” out of habit. Both trigger identical handling requirements (≤41 °F cold hold / ≥135 °F hot hold).

Most proctored exams prohibit external resources on test day, but nothing stops you from studying with it beforehand. Our definitions align with ServSafe, NRFSP, and State exam outlines, making them ideal prep material—just memorize or practice with a supervisor before sitting for the test.

The official text is published on the Georgia DPH website as “Rule 511-6-1.” For an easier read, visit our plain-English summary. We link major paragraphs throughout this glossary so you can jump straight to relevant sections.

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