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PARASITE
A microorganism that feeds and depends on a host for food. Parasites that cause foodborne illness include, Giardia lamblia, Entamoeba histolytica and Taenia solium.

PASTEURIZATION
A heat treatment of food that effectively reduces or kills disease causing bacteria. Dairy products such as eggs and milk that are not pasteurized may contain large amounts of pathogenic bacteria such as Salmonella, Campylobacter and Yersinia.

PATHOGEN
A disease-causing microorganism found in food or water. Microorganisms may be infective pathogens that cause illness when they multiply in the body (Hepatitis A, Campylobacter, Salmonella); or toxin-producing pathogens that produce toxins when they multiply in food (Staphylococcus)

PATHOGENIC BACTERIA

Bacteria such as Salmonella, Shigella, E. coli O157:H7, Campylobacter and Listeria monocytogenes that cause illness. These bacteria generally do not affect the taste, smell, or appearance of food. Food left at unsafe temperature could be dangerous to eat, but smell and look fine.

PERSONAL HYGIENE
Healthy habits that include bathing, wearing clean clothing and, most importantly, washing hands frequently before handling edibles to insure the safe delivery of food.

PERSON IN CHARGE (PIC)

The individual present at a food establishment who is responsible for the operation at the time of inspection.

PLAN REVIEW

A formal process by which foodservice operators and regulators come together to minimize risks associated with new construction, remodeling or new ownership. "Identify hazards while still on paper." The positive outcome of a Plan Review is the issuing of an appropriate permit to operate, confirming that current standards have been met.

POTENTIALLY HAZARDOUS FOODS
Foods such as unpasteurized dairy products, chicken, undercooked meat and fresh fruits and vegetables that are often implicated in foodborne illness outbreaks.

PRIMARY PRODUCTION
Steps in the food chain up to and including harvesting, slaughter, milking and fishing among others.*