ADAFSA EFST Exam key terms

Any biological, chemical or physical agent in food that has the potential to cause illness or injury to the consumer. Hazards are identified and controlled through preventive measures in a food safety plan.

A living organism or its toxin that can contaminate food and cause illness, such as Salmonella, Listeria, E. coli, moulds or parasites. Control relies on temperature, hygiene and cross-contamination prevention.

A harmful substance that can enter food unintentionally or through misuse, including cleaning chemicals, pesticides, allergens, heavy metals or veterinary residues. Controls include approved chemicals, correct storage and supplier verification.

A hard or sharp foreign object in food that can injure a consumer, such as glass, metal fragments, stones, bone or plastic. Prevention uses foreign-body controls, equipment maintenance and inspection.

Bacteria that form heat-resistant spores allowing survival of cooking and reheating, including Clostridium botulinum and Bacillus cereus. Spores can germinate in warm, low-oxygen or ambient-held foods and produce toxins.

The temperature range, commonly 5°C to 60°C, in which bacteria multiply most rapidly. Food should be kept outside this range through correct chilling, hot holding and rapid cooling.

The transfer of harmful microorganisms or allergens from one food, surface or equipment to another, often via hands, utensils, chopping boards or drips. Separation and cleaning prevent it.

A food protein or substance that triggers an immune reaction in sensitive people, sometimes severe or fatal. Regulations require accurate labelling and controls to prevent unintended allergen presence.

The ability to track a food, ingredient or packaging material one step back to the supplier and one step forward to the customer. It enables targeted recalls and supports regulatory compliance.

The removal of unsafe food from the market and, where necessary, from consumers. An effective recall uses traceability records, clear communication and documented verification of recovery.

The body of laws, regulations and standards that set legal requirements for food production, handling, labelling and sale. Compliance is enforced by competent authorities through inspection and sanctions.

The government body legally responsible for enforcing food safety law, approving establishments and taking action against non-compliance. Its inspectors verify that businesses meet regulatory requirements.

A formal measure taken by an authority when a business breaches food law, ranging from written notice or improvement requirements to suspension, closure or prosecution. It follows documented evidence and due process.

Hazard Analysis and Critical Control Point: a systematic, preventive system that identifies hazards, sets control measures and limits, monitors them and records the results. It underpins most food safety management systems.

Basic hygiene and operational conditions, such as cleaning, pest control, personal hygiene and maintenance, that must be in place before HACCP controls can work. They provide the foundation for the food safety system.

A step in the process where a specific control measure is essential to prevent, eliminate or reduce a significant hazard to an acceptable level. Each CCP has defined limits, monitoring and corrective actions.

A measurable value that separates acceptable from unacceptable product at a critical control point, such as a minimum cooking temperature or maximum pH. It must be based on scientific evidence or validated data.

The planned, scheduled observation or measurement of a control measure to confirm it is working within its limits. Results must be recorded and reviewed, and deviations trigger corrective action.

The action taken when monitoring shows a critical limit has been exceeded, including controlling affected product, correcting the process and recording what was done. It prevents unsafe food reaching consumers.

The application of methods, procedures and tests, beyond monitoring, to confirm that the food safety system is working as planned. It includes record review, calibration checks and product testing.

Obtaining scientific or technical evidence that a control measure or critical limit will actually control the identified hazard. Validation happens before a system is implemented or when changes are made.

The set of operational and hygiene requirements that ensure food is produced consistently under controlled conditions, covering premises, equipment, personnel and processes. GMP supports and complements HACCP.

The two-stage process of removing visible soil with detergent and then reducing microorganisms to a safe level with a sanitiser. Effectiveness depends on concentration, contact time, temperature and mechanical action.

A written, step-by-step instruction describing how a routine task must be performed to achieve consistent and safe results. SOPs support training, consistency and audit evidence.

A planned system of prevention, monitoring and treatment to keep rodents, insects and other pests out of food areas. It includes proofing, baiting, trapping and documented inspection records.

The practices staff follow to prevent contaminating food, including handwashing, clean protective clothing, illness reporting, and excluding jewellery or behaviours that spread pathogens. It is a core prerequisite for safe food handling.

Anyone who directly or indirectly handles food or food-contact surfaces and is therefore expected to meet hygiene, health and training requirements. Their competence is central to any food safety system.

A systematic process of identifying the gap between the skills staff currently have and those required for safe performance. It informs training objectives, content and delivery methods.

A clear statement of what a learner should be able to do after training, expressed with measurable action verbs. Objectives guide content design, delivery methods and assessment criteria.

Training designed around the practical skills and behaviours a worker must demonstrate on the job, assessed against defined standards rather than attendance alone. It links learning directly to workplace performance.

Ongoing checks during training that give feedback and identify gaps while learning is still in progress. It is not used for final grading but to improve understanding.

An evaluation at the end of a training programme that measures whether learning objectives have been achieved, often through tests or practical demonstrations. Results determine competence or certification.

A structured observation of a learner performing a real workplace task, such as handwashing or temperature checking, against defined criteria. It provides evidence of actual competence.

Theories describing how adults learn best, such as needing relevance, drawing on experience, solving problems and applying learning immediately. They shape how food safety training should be designed and delivered.

Specific, timely information given to a learner or worker about their performance, describing what was done well and what to improve. Effective feedback is constructive and focused on behaviour.

A supportive, goal-focused conversation in which a coach helps a person reflect, build skills and take ownership of improvement. It is used to embed safe behaviours after formal training.

A planned, independent review of a food safety management system against defined criteria, carried out by trained staff. Findings identify gaps and drive improvement before external inspection.

An official examination by a competent authority to assess whether a food business meets legal requirements. It may include observation, records review, sampling and enforcement decisions.

A documented observation of conformity or non-conformity against an audit criterion, supported by objective evidence. Findings are categorised by severity and lead to corrective action.

Verifiable information such as records, observations or test results that demonstrates whether a requirement is met. Auditors rely on it to make fair and defensible conclusions.