ADAFSA EFST Exam flashcards

33 cards. Read the term and the definition here. The deck at the top of this page is optional.

Primary responsibility principle

The food business operator is legally accountable for producing safe food; the regulator's role is verification and enforcement, not guaranteeing safety.

One step back, one step forward

Traceability requirement obliging food businesses to identify their immediate supplier and immediate customer so products can be traced through the chain.

Class I recall

Recall where a defective product has a reasonable probability of causing serious adverse health consequences or death; requires the fastest, most urgent action.

Codex Alimentarius

International food standards programme of FAO and WHO that provides reference standards, codes of practice, and guidelines used as the global baseline.

GSO standard

Gulf Standard issued by the Gulf Standardization Organization that is binding technical regulation across GCC member states, including labelling and hygiene requirements.

Danger zone

Temperature range of roughly 5°C to 63°C in which bacteria multiply most rapidly; ready-to-eat food should spend no more than four cumulative hours here.

Water activity

Measure of available water in food; most pathogenic bacteria cannot grow below aw 0.85, which separates high-risk from shelf-stable foods.

Spore-forming pathogens

Bacteria such as Clostridium botulinum and Bacillus cereus that form heat-resistant spores surviving normal cooking; controlled by rapid cooling or pH/aw limits.

Risk characterisation

Final step of risk assessment combining hazard identification, hazard characterisation, and exposure assessment to estimate likelihood and severity of harm.

Allergen cross-contact

Transfer of allergenic protein to a food not intended to contain it; not removed by cooking, so separation and labelling are the only reliable controls.

Two-stage cleaning

Cleaning with detergent removes soil first, then disinfection reduces microorganisms; disinfectant applied to soiled surfaces is largely ineffective.

Food handler exclusion

Rule requiring staff with vomiting or diarrhoea to stay away from food work for at least 48 hours after symptoms stop to prevent pathogen transmission.

Cold chain

Continuous temperature control from production to consumption; chilled food held at 0-5°C and frozen food at -18°C or below.

Colour-coded equipment

System of assigning distinct colours to chopping boards and utensils for raw meat, ready-to-eat food, and other categories to prevent cross-contamination.

Cooking core temperature

Poultry and minced meat must reach at least 75°C at the core for 30 seconds, or an equivalent time-temperature combination, to kill vegetative pathogens.

Prerequisite programmes

Foundation hygiene and operational controls such as pest control, maintenance, supplier approval, and training that must exist before HACCP is implemented.

Critical control point

A process step where control is essential to prevent, eliminate, or reduce a significant hazard to an acceptable level; identified using a decision tree.

Critical limit

A measurable, verifiable value that separates acceptable from unacceptable at a CCP, such as a temperature, time, pH, or aw threshold.

HACCP verification

Activity confirming the HACCP plan is working, including record review, calibration, internal audit, and product testing, performed independently of monitoring.

Corrective action

Action taken when a critical limit is exceeded: correct the affected product and correct the process by finding and eliminating the root cause.

Bloom's taxonomy

Hierarchy of learning objectives from remember and understand through apply, analyse, evaluate, and create, used to set appropriate cognitive levels.

Formative assessment

Assessment conducted during learning to provide feedback and guide improvement, such as quizzes, questioning, and observed practice, rather than final judgement.

Constructive alignment

Design principle ensuring learning objectives, teaching activities, and assessment tasks all address the same knowledge or competence.

Assessment reliability

Consistency of assessment results across different assessors and occasions, improved by rubrics, standard checklists, and moderation.

Kirkpatrick evaluation levels

Four-level training evaluation model covering reaction, learning, behaviour change, and organisational results.

Andragogy

Adult learning theory holding that adults need relevance, autonomy, experience-based and problem-centred learning with immediate practical application.

70-20-10 model

Learning model estimating 70 percent of learning occurs on the job, 20 percent through coaching and others, and 10 percent through formal training.

SBI feedback model

Feedback structure describing the Situation, the specific Behaviour observed, and its Impact, keeping feedback factual and task-focused.

Teach-back technique

Communication method where the learner explains or demonstrates the content back to the trainer to confirm genuine understanding.

COM-B behaviour model

Model stating behaviour results from Capability, Opportunity, and Motivation; knowledge alone is insufficient if opportunity or motivation is missing.

Inspection versus audit

Inspection checks compliance against legal requirements; audit is a systematic, independent, documented evaluation against a standard or management system.

Critical non-conformity

Audit finding representing an immediate risk to food safety, requiring immediate containment and urgent corrective action before normal operation resumes.

Corrective action closure

Verification that a corrective action has been implemented and is effective, evidenced by records or re-audit, not merely a written response.