SITXFSA006 Safe Food Handling flashcards

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

Temperature danger zone

The temperature range between 5°C and 60°C in which bacteria can multiply rapidly; potentially hazardous food should not be held in this range.

FIFO stock rotation

First In, First Out: older stock is used before newer stock to reduce waste and prevent food from exceeding its shelf life.

Cross-contamination

The transfer of harmful microorganisms from raw food, hands, equipment, or surfaces to ready-to-eat food, causing foodborne illness.

Core cooking temperature

The internal temperature of food; potentially hazardous food must reach at least 75°C to kill most harmful bacteria.

Two-hour/four-hour cooling

Cooked food must be cooled from 60°C to 21°C within two hours and from 21°C to 5°C within a further four hours.

Sanitising

The process of reducing microorganisms on a surface to a safe level using heat or a chemical sanitiser after cleaning.

Cleaning schedule

A document that lists what needs cleaning, how often, the method and chemicals to use, and who is responsible.

Food safety program

A documented system that identifies food safety hazards and sets controls, monitoring, corrective actions, and records for each step.

Critical control point

A step in food handling where a control measure must be applied to prevent, eliminate, or reduce a significant hazard to a safe level.

Corrective action

The action taken when monitoring shows a control has failed, such as discarding food or reheating it to the required temperature.

Single use items

Items such as cutlery, straws, cups, and gloves intended to be used once and then discarded to prevent contamination.

Food-grade material

Material safe for contact with food and unlikely to transfer harmful substances, used for containers, utensils, and single use items.

Hand washing duration

Hands must be washed with soap and warm water for at least 20 seconds, including the backs, between fingers, and under nails.

Hot holding temperature

Hot food must be held at 60°C or above to prevent bacterial growth until it is served.

Cold storage temperature

Cold food must be stored at 5°C or below; frozen food must be kept frozen solid, typically at -18°C or below.

Thawing methods

Safe thawing occurs in the refrigerator at 5°C or below, under running water, or in a microwave immediately before cooking.

Reheating rule

Reheat food to at least 75°C and reheat only once; never reheat food more than once.

Food handler illness

A food handler with vomiting, diarrhoea, fever, or infected skin lesions must not handle food and must report the condition to the supervisor.

Pest control

Preventing pests by sealing entry points, storing food in sealed containers, removing waste promptly, and scheduling regular inspections.

Waste bin management

Waste bins must be covered, lined, emptied regularly, and cleaned to prevent pests, odours, and contamination of food areas.

Unsafe food disposal

Food that is past its use-by date, contaminated, or temperature abused must be discarded and not served to customers.

Food safety records

Documents such as temperature logs, cleaning schedules, and training records that demonstrate the food safety program is being followed.

Hazard analysis

The process of identifying biological, chemical, and physical hazards in food handling and determining which require control.

Monitoring

Scheduled checks, such as taking temperatures or observing practices, to confirm that food safety controls are working.

Separate chopping boards

Using different coloured boards for raw meat and ready-to-eat foods to prevent cross-contamination during preparation.

Food contact surface

Any surface that comes into contact with food, such as benches, boards, utensils, and equipment, which must be cleaned and sanitised.

Sanitiser concentration

The correct dilution of chemical sanitiser, typically 100–200 ppm chlorine for food contact surfaces, following manufacturer instructions.

Single use item storage

Single use items must be kept in clean, dry, covered containers and handled so that food contact surfaces are not touched.

Date labelling

Marking prepared or opened food with the preparation date and use-by date to ensure it is used or discarded safely.

Waste oil disposal

Used cooking oil must be stored in sealed containers and collected by approved recycling services, never poured down drains.

Reporting hazards

Food handlers must report food safety hazards, such as equipment faults or contamination, to their supervisor promptly.

Cleaning versus sanitising

Cleaning removes visible dirt and food; sanitising reduces microorganisms to a safe level, and both steps are required for food contact surfaces.