BC FOODSAFE Level 2 key terms

A written, systematic approach that identifies biological, chemical, and physical hazards in a food process, then sets controls at the steps most critical to preventing or eliminating them.

A specific step in a food process where a measurable control can be applied and is essential to prevent, eliminate, or reduce an identified hazard to an acceptable level.

The measurable boundary that separates safe from unsafe at a critical control point, such as a minimum cooking temperature or a maximum holding time.

Scheduled observation or measurement at a control point to confirm that the process stays within its critical limits, with results recorded so deviations are detected promptly.

The predetermined steps taken when monitoring shows a critical limit has been missed, including fixing the process, deciding the fate of affected food, and recording what was done.

Activities, other than routine monitoring, that confirm the food safety plan is working as written, such as record reviews, calibration checks, and product testing.

Evidence gathered before or during use to show that the controls chosen in a food safety plan actually achieve the intended safety outcome under real operating conditions.

A written schedule describing what surfaces, equipment, and areas are cleaned and sanitized, how often, with which chemicals and methods, and who is responsible.

A document listing every cleaning and sanitizing task in the operation, its frequency, the person accountable, and the method, so nothing is left to memory.

A basic hygiene and operational condition, such as pest control, supplier approval, or employee hygiene, that must be in place before a HACCP-based plan can work.

A step-by-step chart of how a food item moves through receiving, storage, preparation, cooking, cooling, and service, used to spot where hazards can enter.

The structured review of ingredients, processes, and handling steps to list likely biological, chemical, and physical hazards and judge how serious and likely each one is.

The complete written set of documents for one operation, combining prerequisite programs, hazard controls, monitoring records, and correction procedures into a single reference.

A microorganism, such as certain bacteria, viruses, or parasites, that can cause illness when eaten, often without changing the food's taste, smell, or appearance.

Single-celled organisms that multiply by splitting in two, and under warm, moist, protein-rich conditions can double in number roughly every twenty minutes.

A tiny infectious agent that cannot multiply in food and does not respond to antibiotics; it is spread mainly by infected people and contaminated water or surfaces.

An organism that lives in or on a host and can be passed to people through food, water, or surfaces; it is usually destroyed by thorough cooking or freezing.

A tough dormant form some bacteria produce that survives heat, drying, and sanitizers, and can later grow into active cells when conditions become favourable again.

The temperature range, roughly 4°C to 60°C, in which bacteria multiply fastest, so perishable food should pass through it quickly and not linger there.

Food that is moist, low in acid, and rich in protein or carbohydrate, so it supports rapid growth of harmful bacteria if time and temperature are not controlled.

A measure of the free water available in food for microorganisms to use; lowering it by drying, salting, or adding sugar helps limit bacterial growth.

A scale from 0 to 14 describing how acidic or alkaline a food is; most harmful bacteria grow poorly below about pH 4.6.

The transfer of harmful microorganisms or allergens from one food, surface, or utensil to another, often through shared cutting boards, hands, or dripping juices.

Illness caused by eating food contaminated with pathogens, toxins, or chemicals, commonly shown by nausea, vomiting, diarrhoea, fever, or abdominal cramps.

Two or more people becoming ill from the same food or food source, which triggers investigation, record sharing, and review of the operation's controls.

A normally harmless protein in a food that triggers an immune reaction in sensitive people, ranging from hives to a life-threatening breathing emergency.

One of the major allergens that must be declared on labels and managed carefully in food service, including peanut, tree nuts, sesame, egg, milk, fish, shellfish, soy, and wheat.

A severe, rapid allergic reaction that can narrow the airway and drop blood pressure; it is a medical emergency requiring immediate epinephrine and emergency services.

Accurate written or spoken information about which priority allergens are present in a menu item, so a guest can make a safe choice before ordering.

Anyone who works with unpackaged food, food equipment, or food contact surfaces, and who must practise good hygiene and report certain illnesses to the operator.

The thorough washing of hands with soap and warm running water for at least twenty seconds, done before handling food and after using the washroom, eating, or touching the face.

Keeping a food handler out of food areas when they have symptoms or a diagnosis that could spread illness, such as vomiting, diarrhoea, or an infected wound.

The regulatory officer who inspects food premises, checks compliance with food regulations, and can order corrective action or closure when public health is at risk.

The licence issued by the local health authority that allows a food business to operate at a specific location, subject to meeting and maintaining regulatory requirements.

Any place where food is prepared, stored, sold, or served to the public, including its buildings, equipment, and the land around them.

The ability to track a food item one step back to its supplier and one step forward to where it went, which speeds recalls and outbreak investigations.

A vendor that has been checked and accepted as a safe source of food or ingredients, with records kept so deliveries can be traced if a problem arises.

A chemical or heat treatment applied to a clean surface to reduce microorganisms to a safe level; it works only after visible soil has been removed.

Removing visible food residue, grease, and dirt from surfaces and equipment with detergent and water, which must happen before sanitizing can be effective.