Sri Lanka Food Handler Exam key terms

Illness caused by eating or drinking food contaminated with bacteria, viruses, parasites, toxins or chemicals. Symptoms commonly include vomiting, diarrhoea, abdominal pain and fever, and can appear hours to days after eating.

The presence in food of any harmful or unwanted substance or organism, including microbes, chemicals, foreign objects, pests or dirty water. Contamination may be biological, chemical or physical and is not always visible, smelly or tasted.

The transfer of harmful microbes or other contaminants from one food, surface, hand, utensil or equipment to another. It commonly happens when raw meat or poultry juices touch ready-to-eat food, or when the same knife and board are used without cleaning.

Food that supports rapid growth of harmful bacteria because it is moist and rich in protein or nutrients. Examples include cooked rice, meat, poultry, fish, eggs, milk, coconut-based curries and gravies, and cut fruit or vegetables.

The temperature range, usually between 5 degrees Celsius and 60 degrees Celsius, in which bacteria in food multiply fastest. High-risk food should spend as little time as possible in this range, and never more than about two hours.

Hardy dormant forms of some bacteria, such as Bacillus cereus, that survive ordinary cooking heat. If cooked rice or other food is cooled slowly, spores can germinate and produce toxins or grow into dangerous numbers of bacteria.

Food that is eaten as sold or after only light handling, without a further cooking step that would kill harmful microbes. Examples are salads, sandwiches, cut fruit, cooked rice, dairy products and any food served cold or already cooked.

Touching ready-to-eat food directly with unprotected hands. It should be avoided because hands carry bacteria and viruses, and instead clean utensils, tongs, scoops or single-use gloves should be used.

Cleaning hands with soap and warm running water, rubbing all surfaces including between fingers, thumbs, wrists and under nails for at least 20 seconds, then drying with a clean single-use towel or air dryer.

An alcohol-based product used to reduce microbes on hands when soap and water are unavailable. It does not remove dirt or grease and is not a substitute for handwashing, especially after using the toilet or handling raw meat.

Any person who works with food, food-contact surfaces or food equipment, including cooks, servers, packers, cleaners and delivery staff. Food handlers have a legal and moral duty to protect the food they handle from contamination.

The everyday practices a food handler follows to stay clean and avoid contaminating food, such as bathing, washing hands, keeping hair covered, wearing clean clothing and keeping fingernails short, clean and free of polish.

Rules that limit what may be worn on hands and arms while handling food. Rings, watches, bracelets, nail polish and artificial nails can trap dirt and microbes, so they are usually prohibited, and nails must be kept short and clean.

The requirement that a food handler be free of illness that could be passed through food. A handler who has vomiting, diarrhoea, fever, infected cuts, or symptoms of jaundice or hepatitis must report it and stay away from food duties.

Temporarily removing a food handler from duties that involve food or food-contact surfaces because of illness or symptoms. The person should only return when symptoms have stopped for the required period and a medical officer agrees.

Confirmation, usually from a medical officer or authorised health professional, that a food handler who was ill may safely resume food duties. It protects customers and gives the employer a record of the decision.

A disease that must be reported to public health authorities when suspected or diagnosed, such as typhoid, cholera, hepatitis A or certain food poisoning cases. Reporting helps authorities trace outbreaks and stop further spread.

Managing the temperature of food at every stage, including receiving, storage, cooking, holding, cooling, reheating and transport, so that harmful bacteria cannot grow or survive. It relies on accurate thermometers and regular checks.

A thermometer with a metal probe inserted into food to measure its internal temperature. It must be cleaned and sanitised before and after each use, and checked regularly for accuracy, often using an ice-water bath.

The internal temperature a food must reach and hold to kill harmful microbes. For example, poultry should reach at least 74 degrees Celsius, and reheated food should be steaming hot all the way through.

The temperature at the thickest or coldest part of a food item, which is measured to confirm it is safely cooked or reheated. It is the most reliable single indicator that heat has reached the whole portion.

Bringing cooked food down from hot holding or cooking temperature to cold storage temperature quickly, ideally from above 60 degrees Celsius to 5 degrees Celsius or below within about two hours, using shallow containers or rapid chilling.

Keeping food at or below 5 degrees Celsius in a refrigerator, display cabinet or cold room to slow bacterial growth. Cold air must circulate, food must be covered, and the temperature should be checked and recorded regularly.

Keeping cooked food at or above 60 degrees Celsius until it is served, using a bain-marie, hot cabinet or similar equipment. Food should not be reheated repeatedly, and holding temperatures should be checked and recorded.

Heating previously cooked and cooled food so that it is steaming hot throughout, reaching at least 74 degrees Celsius, and serving it promptly. Food should be reheated only once, and leftovers should be discarded if their history is uncertain.

Special care for cooked rice, which can grow Bacillus cereus if left warm. Rice should be eaten soon after cooking, or cooled quickly and refrigerated, then reheated thoroughly and never left at room temperature overnight.

First In, First Out: a stock rotation rule meaning older stock is used before newer stock. It helps prevent food from passing its use-by date and reduces waste, and is applied in dry stores, refrigerators and freezers.

The date after which a food should not be sold or eaten because it may be unsafe, even if it looks and smells normal. It differs from a best-before date, which is about quality rather than safety.

Removing visible dirt, grease, food residue and other matter from a surface using water and detergent. Cleaning must come before sanitising, because sanitiser cannot work effectively on a dirty surface.

Reducing harmful microbes on a surface to a safe level after cleaning, using heat or an approved chemical sanitiser at the correct concentration and contact time. It does not replace cleaning and does not remove visible dirt.

A cleaning method in which a surface is first washed with detergent and water to remove grease and dirt, then treated with a sanitiser, then allowed to air dry. It is used for food-contact surfaces and equipment.

Any surface that food touches directly, such as chopping boards, knives, plates, worktops, utensils and equipment parts. These surfaces must be cleaned and sanitised frequently and kept in good repair.

Using different colour-coded or clearly labelled boards for raw meat, poultry and fish, and for ready-to-eat foods such as vegetables and cooked items. This prevents juices from raw food transferring bacteria to food eaten without cooking.

Preventing and managing rodents, insects, birds and other pests that can carry microbes into food areas. It includes proofing buildings, screening windows, keeping bins closed, storing food in sealed containers and using licensed pest controllers.

Water that is safe to drink and to use in food preparation because it is free from harmful microbes and unacceptable levels of chemicals. It must be used for cooking, ice, washing food and handwashing.

Making and handling ice so it stays safe to consume. Ice should be made from potable water, stored in clean covered containers, handled with clean scoops rather than hands or glasses, and never used to chill drinks directly if it may be contaminated.

A container that holds water for a food premises. It must be covered, cleaned and inspected regularly, kept away from contaminants, and its water should be treated or tested to confirm it remains safe for food use.

The layout and construction of a food business so that it supports safe food handling. It includes adequate space, smooth cleanable surfaces, good lighting and ventilation, handwash basins, separate raw and cooked areas, and protection from pests and dust.

Storing, removing and disposing of food waste, packaging and other rubbish so it does not attract pests or contaminate food. Bins should be covered, lined, emptied regularly, kept away from food areas and cleaned after emptying.

The national rules that set legal duties for food businesses and handlers in Sri Lanka, covering safe food handling, hygiene, premises, water and inspection. Breaches can lead to improvement notices, closure, fines or prosecution.

A public health or food safety official with legal power to inspect food premises, take samples, check records and require improvements. Food handlers should cooperate fully, answer questions honestly and follow lawful directions given during an inspection.

The defence of showing that a food business took all reasonable steps to prevent a food safety problem. It relies on written records such as temperature logs, cleaning schedules, training records and supplier checks.