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CAMPYLOBACTER JEJUNI
This bacteria causes the foodborne infection Campylobacteriosis. Campylobacter jejuni is an emerging pathogen and is often found in raw chicken, raw milk and cattle. It is the leading cause of bacterial diarrhea in this and in other industrialized countries.

CAMPYLOBACTERIOSIS
This foodborne illness is caused by Campylobacter jejuni. Symptoms include fever, headache, abdominal pain, fatigue and diarrhea. A person can become infected by eating under-cooked chicken, or other foods such as salad, that have been cross-contaminated with raw chicken. An infected food handler can spread the disease by preparing the food with unwashed hands (fecal contamination).

Estimated # of foodborne cases: 2-4 million (FDA)
Estimated # of foodborne deaths: 110-511 (1993 USDA estimate)
Estimated monetary cost: 0.6-1.0 billion dollars (1993 USDA estimate)

CARRIER
Any animal or person who harbors disease-causing bacteria in the body without having noticeable symptoms. A carrier can transmit the bacteria to other persons through direct contact or through food.

CDC (Centers for Disease Control and Prevention)

As part of the Department of Health and Human Services, CDC’s mission is to protect the nation’s health. Most of CDC’s food safety work is in the area of surveillance of foodborne disease. CDC also inspects cruise ships in U.S. ports through its Vessel Sanitation Program.

CFR (Code of Federal Regulations)

The official compilation of federal rules and requirements. It is divided into fifty volumes, known as titles. Title 21- Food and Drugs, details all regulations officially promulgated by the US Food and Drug Administration (FDA) and Title 7 is Agriculture.

CHRONIC SEQUELAE
Any secondary illness that follows the acute phase of a foodborne illness. A sequelae usually lasts for years and may become debilitating. An example is kidney failure, which may follow acute E. coli 0157:H7.

CLEANING
The removal of soil, food residue, dirt or grease.*

CODEX ALIMENTARIUS

Uniform food standards for use governments throughout the world that are developed by the Food and Agricultural Organization and the World Health Organization.

COLONY
A large number of bacteria.

COMMUNICABLE DISEASE
A disease that can be transferred from one individual to another by direct or indirect contact.

CONFERENCE FOR FOOD PROTECTION (CFP)

The Conference for Food Protection (http://www.foodprotect.org) is a non-profit organization that originated in 1971. The conference provides a representative and equitable partnership among regulators, industry, academia, professional organizations and consumers to identify problems, formulate recommendations, and develop and implement practices that ensure food safety. CFP meets at least biennially.

CONTAMINANT
Any biological, chemical or physical agent, in food or on a food-contact surface that might be detrimental to food safety.

CONTAMINATION
The introduction of any potentially harmful biological, chemical or physical agent into food.

CONTROL
To take all necessary actions to guarantee and maintain compliance with criteria outlined in a HACCP plan.*

CONTROL POINT
Any step at which biological, chemical or physical factors can be controlled.

CORRECTIVE ACTION
Any action taken when monitoring results at a critical control point indicates a loss of control.*

CRITICAL CONTROL POINT
Points at which a control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

CRITICAL CONTROL POINT DECISION TREE
A sequence of questions to help in determining whether a control point is a CCP.

CRITICAL LIMIT
Maximum and minimum levels at which a hazard must be controlled at a CCP to prevent, eliminate or reduce the occurrence of a food safety hazard.

CROHN’S DISEASE
Crohn’s disease causes inflammation in the small intestine, which causes pain and can make the intestines empty frequently, resulting in diarrhea. Other complications of Crohn’s include blockage of the intestine, ulcers, arthritis, kidney stones, gallstones or other diseases of the liver and biliary system. Foodborne transmissions of E. coli, Listeria and Streptococcus have been linked to Crohn’s disease.

CROSS-CONTAMINATION
The transfer of harmful biological, chemical or physical agents from one food or surface to another. Transfer occurs through direct contact or by way of a food-contact surface, such as a person's hand, a cutting board, countertop or utensils. Cross-contamination is a major contributing factor in foodborne illness (food poisoning).