Food Hygiene Supervisor Exam flashcards
Food Hygiene Supervisor Exam · Build recall with a focused review session.
20 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Water activity
- A measure of water availability relevant to microbial growth and reactions, distinct from the total amount of water in a food.
- Gelatinization
- A change in a suitable starch-water system during heating, distinct from sugar caramelization or later starch retrogradation under other conditions.
- Protein denaturation
- A change in protein structure under relevant conditions, whose functional effects depend on the actual protein, medium and treatment.
- Emulsion
- A dispersion of one ordinarily immiscible liquid in another, whose stability depends on interfaces, formulation, processing and storage conditions.
- Foam
- A system containing dispersed gas within a surrounding phase, whose formation and stability depend on actual materials and processing conditions.
- Maillard reaction
- A family of browning reactions involving suitable amino compounds and reducing sugars, distinct from every other browning mechanism or a safety measurement.
- Controlled fermentation
- Intentional microbial activity under appropriate product-specific process conditions, which does not eliminate the need to control contamination and other relevant hazards.
- Retrogradation
- Reassociation of starch components after suitable prior processing, which can affect food texture and should not be confused with initial gelatinization.
- Cross-contamination
- Transfer of a relevant contaminant between materials, surfaces or foods, requiring attention to the actual route rather than only appearance.
- Allergen cross-contact
- Unintended transfer of an allergenic ingredient into another food, which cannot be dismissed merely because no visible residue is present.
- Prerequisite programme
- Foundational hygiene and operating arrangements supporting appropriate preventive food-safety controls, rather than a guarantee that every significant hazard is controlled.
- Critical control point
- A step where an essential control is applied for a significant hazard under the actual hazard analysis, not simply every measured temperature.
- Critical limit
- A validated criterion separating acceptable from unacceptable control at the relevant critical point, which must fit the actual hazard and process.
- Validation
- Evidence that a proposed food-safety measure can achieve the intended control under the specified actual product and process conditions.
- Verification
- Activities checking implementation and effectiveness of the food-safety system, distinct from simply designing or scientifically validating a proposed control measure.
- Corrective action
- An approved response to a control deviation addressing the process and relevant affected product, rather than merely rewriting an incomplete record.
- Supervisory finding
- An accurate account of an observed condition or evidence gap, distinct from an invented assurance based on an absence of complaints.
- Recognized training
- A course or qualification acknowledged under the actual current scheme, which cannot be established merely by completing an independent question bank.
- Monitoring record
- A documented relevant observation with appropriate context and accountability, whose appearance of completeness does not prove that the check occurred.
- Escalation responsibility
- The assigned route for bringing a material food-hygiene concern to the competent accountable person and approved corrective process.