FSAI Level 2 Food Safety Skills key terms

Any biological, chemical or physical agent in food that could cause harm to the person eating it. Hazards may be present naturally, introduced by people, or arise through poor handling and storage.

The presence of something harmful or unwanted in food, such as bacteria, chemicals, foreign objects or allergens. Contamination can happen at any stage from delivery through to service.

The transfer of harmful bacteria or other contaminants from one food, surface, hand or piece of equipment to another. It is often caused by shared chopping boards, cloths or unwashed hands.

Food that is intended to be eaten without further cooking or processing that would kill harmful bacteria. It must be protected from any contact with raw food, dirty surfaces or unwashed hands.

A substance in food, usually a protein, that triggers an abnormal immune reaction in some people. The 14 named allergens must be declared, managed and communicated accurately to customers.

The accidental transfer of an allergen into a food that is not supposed to contain it. It can occur through shared utensils, equipment, hands, fryers or storage containers and can cause serious harm.

A physical object that does not belong in food, such as glass, metal, plastic, stones, hair or packaging. Controls include covering food, using detectable plasters and checking equipment for damage.

Food that supports the growth of harmful bacteria and is usually moist, protein-rich and ready to eat, such as cooked meat, dairy, shellfish and prepared salads. It needs strict temperature control.

Illness caused by eating food contaminated with harmful bacteria, toxins or viruses. Common symptoms include nausea, vomiting, diarrhoea and abdominal pain, and symptoms may take hours or days to appear.

Any illness resulting from eating or drinking contaminated food or water. It includes infections, intoxications caused by toxins, and can be caused by bacteria, viruses, parasites or chemicals.

Bacteria that cause illness rather than food spoilage. Examples include Salmonella, Listeria and E. coli, which can cause serious illness even when the food looks, smells and tastes normal.

A tough dormant form of some bacteria that survives cooking and normal cleaning. When conditions improve, spores can germinate into active bacteria, so cooked food must still be cooled and stored safely.

The temperature range, commonly 5°C to 63°C, in which bacteria multiply most quickly. Food should be kept out of this range for as short a time as possible.

Managing food temperatures to keep bacteria from multiplying and to kill harmful organisms. It covers delivery, storage, cooking, hot holding, cooling and reheating, with checks recorded where required.

A device used to check the internal temperature of food. It must be cleaned and disinfected before and after each use to avoid contaminating the food being measured.

Rapidly reducing the temperature of cooked food so it passes through the danger zone quickly. Food should be cooled within a set time and then refrigerated, with the process checked and recorded.

Keeping cooked food at a safe hot temperature, usually 63°C or above, until it is served. Food must not be left in the danger zone, and holding equipment must be checked regularly.

Recording when food must be used by, using use-by dates for safety and best-before dates for quality. Food past its use-by date must not be sold or eaten, even if it looks fine.

The practice of using older stock first and newer stock later, often summarised as first in, first out. It helps prevent food from being kept beyond its safe or quality life.

Keeping raw meat, poultry, fish and eggs physically apart from food that will be eaten without cooking. This includes separate storage, boards, utensils and staff handling to prevent cross-contamination.

The everyday practices staff follow to keep themselves and food clean, including bathing, clean clothing, tied-back hair, short clean nails and no jewellery. It reduces the risk of contaminating food.

Cleaning hands thoroughly with soap and warm water, including between fingers and under nails, then drying them. Hands must be washed before handling food and after toilet use, breaks or touching waste.

Clean clothing worn over normal clothes to protect food from contamination, such as aprons, hair coverings and where needed gloves. It must be changed when dirty and not worn outside food areas.

The requirement that staff report illness and stay away from food handling when they could pass infection on. Certain symptoms and diagnosed infections must be reported to the manager.

Removing a person from food handling duties when they may contaminate food, for example with vomiting, diarrhoea or an infected wound. Return to work follows guidance and may need medical clearance.

A diagnosed illness that must be reported to the proper authority, such as certain foodborne infections. Staff with such a diagnosis must not handle food until cleared.

Removing visible dirt, food debris and grease from surfaces and equipment, usually with detergent and water. Cleaning must happen before disinfection can be effective.

Reducing microorganisms on surfaces to a level that is safe, using heat or a chemical disinfectant. It is done after cleaning and is important for surfaces that touch food.

A method where a surface is first cleaned with detergent to remove dirt, then treated with a disinfectant to reduce bacteria. Both stages are needed for food contact surfaces.

An animal or insect that can contaminate food or premises, such as rodents, cockroaches, flies or birds. Pest control relies on proofing, cleanliness, waste management and monitoring for signs.

Measures taken to prevent and deal with pests, including sealing entry points, storing food in closed containers, removing waste and using professional treatments. Signs of pests must be reported promptly.

Using boards, knives and other utensils in different colours for different food types, such as raw meat or ready-to-eat food. It helps prevent cross-contamination between foods.

Storing, handling and removing rubbish so it does not attract pests or contaminate food. Waste containers should be lidded, cleaned regularly and kept away from food preparation areas.

Any surface that food touches, such as worktops, chopping boards, utensils and equipment. These surfaces must be cleaned and disinfected regularly and kept in good repair.

A system that identifies, controls and monitors food safety hazards at each step of a food operation. It is based on seven principles and is required by food safety law for most businesses.

A step in the food process where a control measure is applied to prevent, eliminate or reduce a significant hazard to a safe level. Examples include cooking and chilling.

A measurable value that separates safe food from unsafe food at a critical control point, such as a minimum cooking temperature. It must be clear, checkable and based on reliable evidence.

Checking that controls at critical control points are working, for example taking and recording temperatures. The results show whether the process is under control or needs corrective action.

What staff do when monitoring shows a control has failed, such as recooking food, discarding it or fixing equipment. The action taken should be recorded.

Keeping written or electronic evidence of food safety checks, such as temperature logs and cleaning schedules. Records show due diligence and help trace problems.

The legal rules that require food businesses to keep food safe, describe it honestly and ensure it is fit to eat. It places duties on operators to identify and manage food safety risks.