Hong Kong Food Hygiene Manager key terms

Any undertaking, whether for profit or not and whether public or private, that carries out any stage of food production, processing, distribution or sale, including catering and retail.

A written permission issued by the Food and Environmental Hygiene Department allowing a person to operate a specified class of food business at an approved address, subject to endorsed conditions.

A time-limited licence granted before full compliance is achieved, letting the operator trade while completing outstanding structural or equipment requirements within a stated period.

Mandatory written requirements endorsed on a licence, such as permitted food types, maximum seating, ventilation, drainage or staff facilities, which the licensee must keep complying with at all times.

Any building, structure, vehicle, vessel or place, or part of one, where food is prepared, manufactured, stored, transported, displayed or sold for human consumption.

A room in food premises where unwrapped food is handled, prepared or stored, and which must be kept clean, well lit, ventilated and free of non-essential articles.

The state of premises, equipment and utensils being free from dirt, grease, food residues and other contamination, and maintained to a standard acceptable to an authorised officer on inspection.

Any surface, including equipment, utensils, containers and worktops, that comes into direct contact with food and must be smooth, impervious, non-toxic and easy to clean.

A cleaning method in which visible soil is first removed with detergent and water, then the surface is rinsed and treated with a disinfectant or heat to reduce microorganisms.

A written plan stating what must be cleaned, by whom, how often, with which chemicals and method, and how completion is recorded and verified by the supervisor.

Reducing the number of microorganisms on a surface or utensil to a level that does not present a risk of contamination, usually by heat or an approved chemical disinfectant.

The dilution strength of a chemical disinfectant, measured against the manufacturer's instructions, that must be prepared and checked to ensure effective microbial reduction without tainting food.

Measures to prevent, detect and eliminate rodents, cockroaches, flies and other pests in food premises, including proofing, housekeeping, monitoring devices and treatment by competent persons.

Physical barriers and design features such as fly screens, door sweeps, sealed pipe penetrations and mesh over openings that stop pests entering food premises.

A record kept on the premises noting dates, locations and evidence of pest activity, plus actions taken, used to monitor trends and justify pest control treatment.

The regular removal, covered storage and lawful disposal of refuse and food waste from food premises so that it does not attract pests or contaminate food or surfaces.

Provision of sufficient, covered, washable and pest-proof receptacles in a designated area away from food handling, emptied often enough to prevent overflow or odour.

A chamber that intercepts fats, oils and grease from kitchen wastewater before discharge to drains, and which must be cleaned and maintained regularly to prevent blockages and nuisance.

The system of drains, gullies and channels serving food premises, which must be properly trapped, covered with gratings, kept clear and maintained so wastewater flows away without ponding.

Holding hazardous food at safe temperatures, typically below 4 degrees Celsius for cold storage or above 60 degrees Celsius for hot holding, to limit bacterial growth.

The temperature range between about 4 and 60 degrees Celsius in which foodborne bacteria multiply most rapidly, so hazardous food should spend as little time as possible within it.

The unbroken sequence of refrigerated storage, transport and display that keeps chilled or frozen food within its required temperature range from receipt to service.

Rapidly reducing the temperature of cooked food, usually within a set time and to a specified low temperature, to prevent bacterial growth and spore formation.

Bringing previously cooked and cooled food quickly to a core temperature above 75 degrees Celsius before hot holding, so that any bacteria present are destroyed.

Keeping cooked food at or above 60 degrees Celsius until service, using suitable equipment and checking temperatures regularly so the food stays out of the danger zone.

Defrosting frozen food safely, ideally in a refrigerator or under cold running water, never at room temperature, and using the thawed food promptly without refreezing.

Transfer of harmful microorganisms or allergens from raw food, equipment, hands or surfaces to ready-to-eat food, often through shared chopping boards, cloths or poor hand hygiene.

Use of distinctly coloured chopping boards, knives and cloths for raw meat, seafood, cooked food and other categories to reduce cross-contamination between food types.

The practice of washing hands with soap and water and drying them properly, especially after handling raw food, using the toilet, or touching waste, money or the face.

A dedicated washbasin supplied with hot and cold water, soap and disposable towels, provided in food rooms and used only for washing hands, never for food or equipment.

Any person who directly handles open or packaged food, or touches food contact surfaces, and who must maintain personal cleanliness and health and wear clean protective clothing.

The requirement that a food handler who has symptoms such as vomiting, diarrhoea, fever or infected skin lesions reports to the manager and is excluded from food handling until clear.

Illness caused by eating food contaminated with bacteria, viruses, toxins or chemicals, commonly presenting with vomiting, diarrhoea and abdominal pain.

The systematic identification of biological, chemical and physical hazards at each step of a food operation and the measures needed to control them.

A step in a food process where a specific control measure must be applied and monitored to prevent, eliminate or reduce a significant hazard to an acceptable level.

A written document based on hazard analysis that sets out control measures, critical limits, monitoring, corrective actions and records for a food business.

The ability to follow a food item through production and distribution by keeping records of suppliers, delivery dates and batches, so suspect food can be traced and recalled.

Selecting and monitoring suppliers of food and ingredients to ensure they are licensed, reputable and able to provide safe products, with delivery records kept.

The process of removing unsafe or non-compliant food from sale and distribution, notifying the authority where required, and recording the action taken.

The required information on prepackaged food, including food name, ingredients, allergens, date marking, storage instructions and nutrition labelling where applicable.

The mandatory statement on packaging identifying ingredients known to cause hypersensitivity, such as crustaceans, eggs, fish, milk, peanuts, soy, tree nuts and gluten cereals.

The display of a use-by or best-before date on prepackaged food, indicating the period during which the food remains safe or retains its expected quality.

Requirements applied to imported food, including importer registration, documentation and inspection or sampling at entry, to ensure imported food meets local safety standards.

The authority's programme of inspection, sampling and laboratory testing of food and premises to detect contamination and monitor compliance with food law.

A public officer empowered under food and public health legislation to enter premises, inspect, take samples, require information and take enforcement action.

A formal direction requiring a food business to stop handling or selling specified food, or to close, where there is a serious risk to public health.

Temporary withdrawal of a food business licence by the authority for serious or repeated breaches, during which trading must cease until the suspension is lifted.

A monetary penalty issued for certain hygiene or licensing offences as an alternative to prosecution, payable within a stated period and not a criminal conviction.

The duty of a licensee to notify the authority in writing of changes such as the operator's identity, business name or address, so the licence record stays accurate.

The approved process by which a food business licence is assigned to a new operator, requiring application and assessment before the new person may trade.

The scaled drawing of proposed food premises showing rooms, equipment, drainage, ventilation and sanitary facilities, submitted with a licence application for approval.

Provision of natural or mechanical air movement, including extraction over cooking equipment, to remove heat, steam, smoke, fumes and odours from food rooms.

Adequate illumination in food rooms and storage areas, with shatter-proof covers on fittings above open food, so that cleaning and food handling can be done safely.

Clean, washable overclothing such as aprons, head coverings and footwear worn by food handlers to protect food from contamination from clothing and the body.