Dubai PIC Food Safety Exam key terms

Any sickness caused by eating food contaminated with bacteria, viruses, parasites, toxins or chemicals. Symptoms often include nausea, vomiting, diarrhoea and abdominal pain, and can appear hours to days after eating.

A danger to food safety coming from living organisms such as bacteria, viruses, parasites or moulds. These are the most common cause of foodborne illness and are usually invisible, so they must be controlled by temperature and hygiene.

A danger caused by substances such as cleaning chemicals, pesticides, allergens or unapproved additives getting into food. It is prevented by correct storage and labelling of chemicals away from food areas.

A hard or sharp object that can injure a person or make food unsafe, such as glass, metal, stones, bone fragments, hair or packaging pieces. Controls include careful inspection, good equipment maintenance and staff hair restraints.

A tough, dormant form of some bacteria that survives cooking and drying and can later grow into active bacteria. Spores let organisms such as Clostridium and Bacillus survive heat and multiply when food cools slowly.

The increase in numbers of bacteria in food when conditions suit them: food, moisture, warmth and time. Under ideal conditions bacteria can double roughly every 20 minutes, so time and temperature control are critical.

A normally harmless food protein that triggers an immune reaction in sensitive people, sometimes severe or life-threatening. Common examples include milk, egg, fish, shellfish, nuts, peanuts, wheat, soy and sesame, and must be declared and controlled.

The practice of cleaning hands correctly to remove dirt and microorganisms, using soap and running water and drying with disposable towels. It is the single most effective routine action for preventing contamination of food by food handlers.

The correct sequence for washing hands: wet hands, apply soap, rub palms, backs, between fingers, thumbs and nails for at least 20 seconds, rinse under running water, then dry with a disposable towel.

A gel or liquid applied to hands to reduce microorganisms when soap and water are not available. It does not remove dirt or grease and is not a substitute for proper handwashing, especially after using the toilet.

Any person who works with unpackaged food, food equipment or surfaces, or who handles food directly. Food handlers must be trained, medically fit, and follow hygiene rules such as clean clothing and correct handwashing.

The requirement that food handlers be free from illness that could be passed to food, such as vomiting, diarrhoea, infected wounds or certain skin conditions. Handlers must report these conditions to their supervisor and be excluded from food work.

The temperature range in which bacteria multiply fastest, generally between 5 degrees Celsius and 60 degrees Celsius. Food should be kept out of this range as much as possible, and never for long periods.

Keeping chilled food at or below 5 degrees Celsius to slow or stop bacterial growth during storage and display. It requires accurate, monitored refrigeration with enough space for cold air to circulate.

Keeping cooked food at or above 60 degrees Celsius until it is served, to prevent bacteria from multiplying. Hot holding equipment must be preheated and the food temperature checked regularly.

The routine measuring and recording of food and equipment temperatures using a calibrated probe thermometer. Records show that safe limits were maintained and help identify problems before food becomes unsafe.

A device with a metal probe inserted into food to measure its internal temperature. It must be cleaned and sanitized between uses and calibrated regularly to give accurate readings.

Checking and adjusting a thermometer so its readings are accurate, often using an ice-slurry or boiling-water reference point. An inaccurate thermometer can hide unsafe food temperatures.

The rapid reduction of cooked food temperature to safe cold storage levels, typically from above 60 degrees Celsius to 5 degrees Celsius or below within set time limits. Slow cooling allows bacteria to multiply in the danger zone.

Bringing previously cooked and cooled food back to a safe serving temperature, usually at least 70 degrees Celsius, quickly and only once. It is done to destroy bacteria that may have grown during cooling or storage.

The transfer of harmful microorganisms from one food, surface or object to another, often from raw food to ready-to-eat food. It is a leading cause of foodborne illness and is prevented by separation and cleaning.

The transfer of an allergen from a food containing it to a food that should not contain it, through hands, utensils, surfaces or shared equipment. Even tiny amounts can cause a serious reaction in allergic customers.

Food that is served without further cooking or washing, such as salads, cooked meats, sandwiches and fruit. It must be kept separate from raw food and handled with clean hands and clean equipment.

Keeping raw foods, especially raw meat, poultry and seafood, physically apart from ready-to-eat foods during storage, preparation and display. It uses separate areas, containers, utensils and colour-coded equipment.

Chopping boards and knives marked with different colours so each is used only for a specific food type, such as raw meat or vegetables. The system reduces cross-contamination by preventing shared use.

The removal of visible dirt, grease and food residue from surfaces and equipment, usually with detergent and water. Cleaning must happen before sanitizing because dirt stops sanitizers from working properly.

Treating a cleaned surface with heat or an approved chemical to reduce microorganisms to safe levels. It does not remove dirt, so it is always done after cleaning and is essential for food contact surfaces.

A cleaning chemical that lifts grease, oil and food particles from surfaces so they can be rinsed away. Detergents do not kill microorganisms and must be used before a sanitizing step.

Any surface that food touches directly, including worktops, cutting boards, utensils, containers and equipment. These surfaces must be cleaned and sanitized frequently to prevent contamination.

Measures that prevent and remove pests such as rodents, cockroaches and flies from food premises. It includes proofing buildings, good waste management and monitoring, often supported by a licensed pest control contractor.

A written record of pest activity, such as droppings, insects, gnaw marks or sightings, and the action taken. It supports monitoring and shows inspectors that pest control is managed.

The step of checking incoming food deliveries for safety before accepting them, including temperature, packaging condition, labelling and dates. Rejecting unsafe deliveries prevents problems entering the premises.

Measuring the temperature of chilled or frozen food at the point of delivery to confirm it has been kept safe in transit. Chilled food should be cold and frozen food should show no signs of thawing.

The ability to identify where food came from and where it went, using records such as supplier details, batch codes and invoices. It allows food to be recalled quickly if a safety problem is found.

The process of removing unsafe food from sale or service and informing customers or suppliers where necessary. It relies on good traceability records and a written procedure so action is fast and complete.

Planning the layout of a food business so that work flows in one direction from dirty to clean, with separate areas for raw and ready-to-eat work. Good design reduces cross-contamination and makes cleaning easier.

The safe handling and removal of food waste, packaging and other rubbish from food areas. It uses lidded bins, frequent emptying, clean storage areas and pest-proof containers to protect food from contamination.

A documented, planned approach to controlling food safety hazards in a business, based on HACCP principles. It sets out policies, monitoring, records and corrective actions so safe practice is consistent and verifiable.

Hazard Analysis and Critical Control Point, a systematic method for identifying food safety hazards and controlling them at key steps. It is built on seven principles and underpins modern food safety management systems.

A step in a food process where a control measure is essential to prevent, eliminate or reduce a significant hazard to an acceptable level. Examples include cooking and chilled storage, and each must be monitored.

A measurable value that separates safe from unsafe food at a critical control point, such as a minimum cooking temperature or maximum storage time. It tells staff exactly when action is needed.

The step taken when monitoring shows a critical limit has not been met, such as reheating food, discarding it or fixing equipment. The action and its outcome should be recorded.

The scheduled checking and recording of controls, such as temperatures, cleaning results or delivery checks, to confirm they are working. It provides evidence of safe practice and triggers corrective action when needed.

The local authority responsible for regulating food businesses in Dubai, issuing food safety permits and inspecting premises. It enforces food safety rules and can take action where standards are not met.

The official approval a food business needs from the Dubai authority before handling or selling food. It confirms the premises, staff and systems meet required standards and must be kept valid.

An official visit by an authorised officer to check that a food business meets legal and safety requirements. Findings may lead to advice, written notices or enforcement action if serious problems are found.