Certificate III in Hospitality key terms

The legal obligation of workers to take reasonable steps to protect the health and safety of customers, colleagues and themselves while at work, including acting on hazards they notice.

The laws, policies and practices that keep people safe in a workplace, covering risk control, consultation, incident reporting and the responsibilities of both employers and workers.

Any situation, substance, equipment or behaviour with the potential to cause injury, illness or damage in the workplace, such as a wet floor or a faulty appliance.

The likelihood and severity of harm occurring when a person is exposed to a hazard, judged by considering who is exposed and how serious the outcome could be.

The steps taken to eliminate or reduce a hazard, chosen in order of effectiveness from removing the hazard through to using personal protective equipment as a last resort.

A ranked order of risk-management options, from most to least reliable: eliminate the hazard, substitute it, isolate it, use engineering controls, apply administrative controls, then use protective equipment.

Clothing and gear worn to reduce exposure to hazards, such as gloves, aprons, safety shoes and eye protection; it supports other controls rather than replacing them.

Using the body to lift, lower, push, pull, carry or move items; safe technique and mechanical aids reduce strain injuries in kitchens, bars and housekeeping.

The documented steps for moving people safely out of a building during fire or another emergency, including alarm signals, exit routes, assembly points and staff roles.

A designated safe outdoor location where staff and guests gather after evacuating so that everyone can be accounted for and emergency services briefed.

Hazard Analysis and Critical Control Points: a systematic food-safety system that identifies biological, chemical and physical hazards at each production step and sets controls and monitoring to prevent them.

A step in a food process where a specific control measure must be applied to prevent, eliminate or reduce a food-safety hazard to an acceptable level, such as cooking or chilling.

The temperature range, commonly 5°C to 60°C, in which food-poisoning bacteria multiply fastest; high-risk food should be kept outside this range.

Food that supports rapid bacterial growth because it is moist and protein-rich, such as cooked meat, poultry, seafood, dairy products, eggs and cooked rice.

The transfer of harmful microorganisms or allergens from one surface, food or equipment to another, often through shared chopping boards, hands, cloths or utensils.

A board whose colour signals the food group it is reserved for, helping prevent cross-contamination between raw meat, cooked food, seafood, salad and other items.

A venue's written plan for managing food safety, documenting hazards, controls, monitoring, corrective actions, cleaning schedules and staff training responsibilities.

A substance in food, such as peanuts, shellfish, milk or gluten, that can trigger a harmful immune reaction in sensitive people and must be declared and handled carefully.

The process of removing unsafe or mislabelled food from sale and informing customers, often triggered by a supplier notice or a confirmed contamination incident.

A two-stage process: cleaning removes visible dirt and grease, then sanitising reduces microorganisms on surfaces and equipment to safe levels.

A measure used to express the alcohol content of a beverage; in Australia it contains 10 grams of pure alcohol, allowing consistent tracking of consumption.

The legal and ethical duty of staff serving alcohol to monitor patrons, refuse service to minors and intoxicated people, and promote safe drinking behaviour.

A state in which a person's physical and mental abilities are noticeably affected by alcohol or other drugs, shown by slurred speech, poor balance or aggression, meaning service must stop.

Acceptable identification, such as a driver licence or passport, used to confirm a customer is old enough to legally buy alcohol or tobacco.

Official authorisation permitting a venue to operate gaming machines or other gambling activities, subject to strict rules on signage, access and responsible gambling.

Practices that reduce harm from gambling, including self-exclusion schemes, limits on cash withdrawals, staff training and information about support services.

The computerised system used to take orders, process payments, split bills and record stock movements, linking service areas to the kitchen and bar.

Suggesting a larger, premium or additional item to a customer to increase the sale, done helpfully and honestly rather than pushily.

A staff member's understanding of dishes, ingredients, cooking methods, allergens and beverages so they can answer questions and make suitable recommendations.

The procedures for receiving, counting, storing and reconciling cash, including floats, receipts, security and end-of-shift balancing.

French for "putting in place": preparing and organising ingredients, equipment and service items before service so work flows smoothly.

The standard order of steps in table service, from greeting and seating through order taking, delivering food and drink, checking satisfaction and presenting the bill.

The arrangement of cutlery, crockery, glassware and napkins for a meal, following conventions that place items in the order the diner will use them.

The stages of a guest stay, from enquiry and reservation through check-in, occupancy and check-out to follow-up and records, each with its own procedures.

Software used by hotels to manage reservations, room status, guest accounts, billing and reporting across the front office and housekeeping.

A sheet of fire-resistant material used to smother a small fire, such as a pan fire, by cutting off the oxygen supply.