Malta Food Handling Licence A flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Danger zone

The temperature range between 5°C and 63°C in which bacteria multiply most rapidly; high-risk foods should not be held in this range for more than two hours cumulatively.

Core cooking temperature

The internal temperature at the centre of food; poultry, minced meat and reheated food must reach at least 75°C for 30 seconds to kill vegetative pathogens.

Cold holding

Storing high-risk food at 5°C or below in a refrigerator to slow bacterial growth; check food temperature with a probe, not just the air temperature.

Hot holding

Keeping cooked food at 63°C or above until served; check and record the temperature at least every two hours and discard food held below 63°C for over two hours.

Two-stage cooling

Cool cooked food from 63°C to 21°C within two hours, then from 21°C to 5°C within a further four hours, using shallow trays or a blast chiller.

FIFO stock rotation

First In, First Out: use the oldest stock first, check date codes, and store new deliveries behind existing stock to reduce waste and prevent expired food being used.

Cross-contamination

Transfer of harmful bacteria or allergens from raw food, hands, equipment or surfaces to ready-to-eat food; prevented by separation, colour-coded boards and hand washing.

Raw below cooked

Refrigerator storage rule: place raw meat, poultry and fish on lower shelves below ready-to-eat foods so that drips cannot contaminate food that will not be cooked.

Safe defrosting

Thawing food in a refrigerator at 5°C or below, in a microwave followed by immediate cooking, or under cold running water; never thaw at room temperature.

Probe thermometer

A calibrated instrument used to measure the core temperature of food; clean and disinfect the probe before and after each use to prevent cross-contamination.

Hand wash duration

Wet hands, apply soap, rub palms, backs, between fingers and under nails for at least 20 seconds, rinse under running water and dry with a single-use paper towel.

When to wash hands

Before starting work, after toilet use, after handling raw food, after touching bins, after breaks, after cleaning, and after touching face, hair or phone.

Hand sanitizer limits

Alcohol-based sanitizer is not a substitute for hand washing; it is ineffective on visibly soiled hands and does not remove bacterial spores or norovirus reliably.

Nail and jewellery rules

Nails must be short, clean and unvarnished; no false nails or nail polish; jewellery must be removed except a plain wedding ring, because it harbours bacteria and is a physical hazard.

Hair covering

A clean hat, hairnet or snood must fully cover hair, and a beard net must cover facial hair, to prevent hair falling into food.

Wound dressing rule

Any cut or wound on exposed skin must be covered with a waterproof, detectable blue plaster and, where required, a clean glove over the plaster; report it to the supervisor.

Protective clothing

Clean apron, tunic or gloves worn in food areas; change when soiled and do not wear outside food areas; gloves never replace hand washing.

Exclusion after diarrhoea

A food handler with vomiting or diarrhoea must not handle food and should stay away until at least 48 hours after symptoms stop; some infections require longer exclusion and medical clearance.

Reportable symptoms

Vomiting, diarrhoea, fever, sore throat with fever, jaundice, and infected skin wounds on exposed skin must be reported to the supervisor before starting work.

Clean-as-you-go

Removing spills and food debris immediately and cleaning and disinfecting surfaces and utensils after each task, especially after contact with raw food.

Colour-coded boards

Chopping boards in different colours (e.g. red for raw meat, blue for raw fish, green for vegetables) reduce cross-contamination between food types; follow the workplace scheme.

Waste handling

Food waste must be kept in lidded, pest-proof containers, removed frequently, and stored away from food preparation areas to prevent contamination and pests.

Pest signs

Droppings, gnaw marks, insects, nesting material or unusual smells indicate pests; report them immediately and keep doors and windows screened.

Fitness to work

A food handler with jaundice, skin infection or persistent cough should be assessed by a medical professional before returning to food handling duties.

Bacterial growth curve

Lag, log, stationary and death phases; bacteria multiply fastest in the log phase, which occurs within the danger zone of 5°C to 63°C.

High-risk foods

Foods that support bacterial growth: meat, poultry, fish, shellfish, eggs, dairy, cooked rice, pasta, beans, gravies and any food containing these.

Bacillus cereus

A spore-forming bacterium found in cooked rice; spores survive cooking and grow if rice is cooled slowly, so cool rice rapidly and reheat to 75°C or above.

Listeria monocytogenes

A pathogen that grows at refrigeration temperatures (0–4°C); controlled by keeping ready-to-eat high-risk foods within shelf life and cooking raw foods thoroughly.

Chemical hazard

Cleaning chemicals, sanitizers, pesticides, veterinary residues, excess additives, allergens and toxic metals that can contaminate food and cause illness or injury.

Physical hazard

Foreign objects such as glass, metal, plastic, wood, stones, bones, jewellery, hair or packaging that can injure a consumer; controlled by inspection, metal detection and sieving.

Allergen cross-contact

Transfer of an allergen from one food or surface to another; the 14 regulated allergens must be declared and separated to protect allergic consumers.

HACCP

Hazard Analysis and Critical Control Point system: identify hazards, set critical control points and limits, monitor, take corrective action, verify and keep records.