Basic Food Hygiene Certificate key terms

Any biological, chemical, physical or allergenic agent in food that could cause harm to the person eating it. Hazards must be identified and controlled at every stage of preparation and service.

The presence in food of something harmful or unwanted, such as bacteria, viruses, chemicals, foreign objects or allergens. Contamination can occur at any point from delivery through to service to the customer.

The transfer of harmful bacteria or allergens from one food, surface, hand or piece of equipment to another. It is one of the most common causes of food poisoning in catering and is prevented by separation, colour coding and hand washing.

An illness caused by eating food contaminated with harmful bacteria, viruses, toxins or chemicals. Symptoms commonly include nausea, vomiting, diarrhoea and abdominal pain, and can appear within hours or days of eating.

Any illness resulting from eating contaminated food, whether caused by bacteria, viruses, parasites, toxins or chemicals. Food poisoning is the most familiar type, but the term also covers allergic reactions and chemical poisoning.

A dormant, highly resistant form of some bacteria that survives cooking and drying and can germinate into active bacteria when conditions become favourable. Spores are a particular concern with rice, pasta and reheated dishes.

A spore-forming bacterium found in soil, cereals and dried foods such as rice and pasta. If cooked rice is left at room temperature, spores can germinate and produce toxins that reheating does not destroy.

A bacterium commonly associated with raw poultry, eggs, meat and unpasteurised milk. It causes diarrhoea, fever and abdominal cramps and is controlled by thorough cooking and prevention of cross-contamination.

A bacterium that can grow at refrigeration temperatures and is especially dangerous to pregnant women, the elderly, babies and people with weakened immunity. It is linked to soft cheeses, pâté and ready-to-eat chilled foods.

A bacterium carried in the gut of animals and humans that can cause severe illness, including bloody diarrhoea and kidney damage. It is controlled by cooking meat thoroughly, hand washing and preventing cross-contamination from raw meat.

A bacterium carried on the skin, in the nose and in cuts or wounds that produces toxins causing vomiting and abdominal cramps. It is spread by hands and is controlled by good personal hygiene and covering wounds.

A spore-forming bacterium often linked to cooked meat dishes that are cooled slowly or kept warm for long periods. It multiplies rapidly in food held in the temperature danger zone and causes diarrhoea and cramps.

A poison produced by some bacteria, plants or animals that can cause illness even when the bacteria themselves have been killed. Toxins are not destroyed by normal cooking, so preventing their formation is essential.

People at higher risk of severe food-borne illness, including pregnant women, young children, older people and anyone with a weakened immune system. Food served to these groups needs the strictest hygiene and temperature control.

The practices an individual follows to keep themselves clean and prevent spreading germs to food, such as washing hands, wearing clean clothing and keeping hair covered. It is a legal requirement for food handlers.

Cleaning hands with soap and warm water, then drying thoroughly, especially before handling food, after using the toilet and after touching raw meat or waste. It is the single most effective way to prevent cross-contamination.

Anyone who works with food or in a food handling area, including chefs, waiting staff, cleaners and delivery drivers. Food handlers have a legal duty to keep themselves clean and to report illness.

The duty of a food handler to tell their manager if they have symptoms such as vomiting, diarrhoea, sore throat or fever, or have been in contact with certain infectious diseases. Early reporting helps prevent outbreaks.

Keeping a food handler away from food handling duties while they are infectious or have certain symptoms. A manager decides when the person may return, often requiring a set period free of symptoms.

Keeping food at temperatures that prevent or slow the growth of harmful bacteria. This means storing cold food at or below 5°C, keeping hot food at or above 63°C, and avoiding the danger zone in between.

The temperature range between 5°C and 63°C in which bacteria multiply most rapidly. Food should spend as little time as possible in this range, which is why rapid cooling and hot holding are important.

The temperature the centre of the food must reach to kill harmful bacteria, commonly 75°C for at least 30 seconds for meat and poultry. A probe thermometer is used to check the thickest part of the food.

A thermometer with a metal probe inserted into food to measure its internal temperature. Probes must be cleaned and disinfected before and after each use to avoid contaminating food.

Bringing cooked food down to refrigeration temperature quickly, ideally from 63°C to 8°C within 90 minutes, to limit bacterial growth. Shallow containers, ice baths and blast chillers help achieve this.

Warming previously cooked food to a safe temperature, typically 82°C or above, before serving. Food should be reheated only once and never kept warm for extended periods after reheating.

Keeping cooked food at or above 63°C until it is served, using heated cabinets, bains-marie or hot plates. Food should not be kept hot for more than two hours without temperature checks.

Storing food at or below 5°C to slow bacterial growth. Fridges must be checked regularly with a thermometer, not overloaded, and kept clean to maintain safe temperatures.

Storing food at or below -18°C, which stops bacteria multiplying but does not kill them. Frozen food must be thawed safely in a fridge or microwave and never refrozen after thawing unless cooked.

Defrosting frozen food safely, ideally in a fridge or microwave, so it does not pass through the temperature danger zone. Thawed food should be used promptly and never refrozen raw.

Using older stock before newer stock so food is used within its shelf life. The first-in, first-out (FIFO) method is standard practice and helps prevent waste and expired food being served.

The date by which food must be eaten or cooked, after which it may be unsafe. Foods past their use-by date must not be sold or served, even if they look and smell normal.

The date after which food may lose quality but is still safe to eat. It relates to quality rather than safety, unlike the use-by date, which is about safety.

Providing accurate information on food packaging or menus, including ingredients, allergens, storage instructions and dates. Correct labelling helps consumers make safe choices and is a legal requirement.

Removing visible dirt, grease and food debris using detergent and water. Cleaning must happen before disinfection, because disinfectants work poorly on dirty surfaces.

Reducing harmful microorganisms on a surface to a safe level using heat or chemicals after cleaning. It is used on food contact surfaces, equipment and hands to prevent contamination.

A chemical product that both cleans and disinfects in one step, or a disinfectant used on already cleaned surfaces. It must be used at the correct dilution and contact time to be effective.

The standard method of cleaning a food area: first remove dirt with detergent and water, then apply a disinfectant or sanitiser. Both stages are needed to make surfaces safe for food contact.

Preventing and dealing with rodents, insects and other pests that can contaminate food and spread disease. Measures include proofing buildings, keeping waste sealed and using reputable pest control contractors.

Storing, handling and disposing of food waste and other rubbish safely so it does not attract pests or contaminate food. Waste bins should be lidded, emptied regularly and kept away from food preparation areas.

Planning the layout of a food business so that clean and dirty activities are separated and workflow prevents cross-contamination. Features include washable surfaces, adequate hand wash basins and separate storage areas.

The duties placed on food businesses and handlers by food safety law, such as ensuring food is safe, keeping records and providing training. Breaching these duties can lead to prosecution and closure.

Being able to show that reasonable steps were taken to prevent a food safety problem, usually through records such as temperature logs and cleaning schedules. It is a defence if something goes wrong despite good practice.

Hazard Analysis and Critical Control Point, a systematic approach to identifying food safety hazards and putting controls in place at the points where they matter most. It is the basis of modern food safety management.

A step in food production where a control measure is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level. Cooking, chilling and metal detection are common examples.

A substance in food, usually a protein, that triggers an immune reaction in sensitive people. The 14 major allergens must be declared, and even tiny amounts can cause a severe reaction.

A severe, rapid and potentially life-threatening allergic reaction affecting breathing and blood pressure. It requires immediate emergency medical help, and staff must know how to respond.

The accidental transfer of an allergen into a food that should not contain it, for example through shared utensils, fryers or surfaces. It is prevented by separation, dedicated equipment and thorough cleaning.

A non-immune reaction to a food component, such as lactose or gluten, causing digestive symptoms. It is different from an allergy and is not life-threatening, but accurate information is still important.