Certificate IV in Kitchen Management key terms

A seven-principle system that identifies, prevents, and controls food safety hazards at critical points in food production, rather than relying on end-product testing.

A step in food production where a specific control measure must be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

The process of identifying biological, chemical, and physical hazards that may occur in food production and assessing their likelihood and severity.

A measurable value that separates acceptable from unacceptable at a critical control point, such as a minimum cooking temperature or maximum storage time.

Scheduled observation or measurement at a critical control point to confirm that critical limits are being met, with results recorded for verification.

The step taken when monitoring shows a critical limit has not been met, to bring the process back under control and deal with affected food.

Activities other than monitoring that confirm the food safety plan is working, such as reviewing records, calibrating equipment, and testing products.

A written document based on HACCP principles that describes hazards, control measures, critical limits, monitoring, corrective actions, and record-keeping for a food business.

The temperature range between 5°C and 60°C in which bacteria can multiply rapidly, so food should be kept outside this range wherever possible.

A food safety guideline under which ready-to-eat food held in the danger zone for under two hours may be refrigerated, up to four hours may be used immediately, and beyond four hours must be discarded.

The controlled process of reducing cooked food temperature quickly, typically from 60°C to 21°C within two hours and then to 5°C within a further four hours.

Bringing previously cooked and cooled food back to a safe serving temperature, usually at least 75°C, and reheating only once to limit bacterial growth.

Keeping cooked food at or above 60°C before service to prevent bacterial growth, using equipment such as bains-marie and checking temperatures regularly.

The uninterrupted sequence of refrigeration and storage that keeps perishable food at or below 5°C from delivery through storage, preparation, and service.

The transfer of harmful bacteria or other contaminants from raw food, equipment, or people to ready-to-eat food, often through hands, boards, or utensils.

A system of using boards of different colours for different food types, such as red for raw meat and green for vegetables, to reduce cross-contamination.

Treating a cleaned surface or utensil with heat or chemicals to reduce microorganisms to a safe level, usually after washing and rinsing.

Practices such as handwashing, clean uniform, tied-back hair, and excluding ill staff from food handling that prevent people from contaminating food.

A document listing what must be cleaned, how often, by whom, and with which chemicals, used to maintain consistent hygiene in a food premises.

A document specifying exact ingredients, quantities, yield, portion size, method, and cost for a dish so that it is produced consistently and can be costed accurately.

Measuring and serving consistent amounts of food to control costs, meet customer expectations, and comply with standard recipe specifications.

A test that measures how much usable product remains after trimming, cooking, or processing, used to calculate true portion cost and set selling prices.

The cost of food used in a period divided by food sales in the same period, expressed as a percentage and used to monitor profitability.

Sales revenue minus the cost of goods sold, showing the money available to cover operating expenses and profit before other costs are deducted.

A financial plan estimating income and expenses for a set period, used to control spending and compare actual performance against targets.

The level of sales at which total revenue equals total costs, so the business makes neither profit nor loss.

The French term for having all ingredients, tools, and equipment prepared and arranged before service so that cooking and plating run smoothly.

Organising kitchen tasks, equipment, and staff movements in a logical sequence to maximise efficiency and minimise delays during service.

A hierarchical team structure in professional kitchens, with roles such as head chef, sous chef, chef de partie, and commis, each with defined duties.

A plan showing what dishes must be produced, in what quantities, and by when, used to coordinate staff, equipment, and ingredients for service periods.

The practice of using older stock before newer stock, often summarised as first in, first out, to reduce spoilage and maintain food quality.

Labelling food with preparation or expiry dates so staff can identify when it must be used, discarded, or checked for safety.

The set of procedures used to identify, communicate, and control food allergens so that allergic customers are not exposed to harmful ingredients.

Using resources such as energy, water, and ingredients in ways that reduce waste and environmental impact while maintaining business viability.

The practice of reducing food, energy, and packaging waste through accurate ordering, proper storage, portion control, and reuse where safe.