Malta Food Handling Category B key terms

Any biological, chemical or physical agent in food that could cause illness or injury to the person eating it. Hazards must be identified and controlled at each step of the food operation.

The presence in food of something harmful or unwanted, such as bacteria, viruses, chemicals, foreign objects or allergens. It may be introduced by people, equipment, pests, packaging or the environment.

The transfer of harmful bacteria or other contaminants from a contaminated source, often raw food, to a ready-to-eat food, surface, hand or utensil. It is one of the most common causes of foodborne illness.

Food that is intended to be eaten without any further cooking or processing by the consumer. It must be protected from contamination at all times because any bacteria present will not be killed before eating.

Food that supports the rapid growth of bacteria and is often eaten without further cooking, such as cooked meats, dairy products, cooked rice and shellfish. It requires strict temperature and hygiene control.

A dormant, highly resistant form of some bacteria, such as Clostridium perfringens and Bacillus cereus, that survives cooking and can grow into active bacteria if food is cooled slowly or kept warm.

The temperature range between 5°C and 63°C in which food-poisoning bacteria multiply most rapidly. Food should be kept out of this range as far as possible during storage, preparation and service.

The practice of keeping food at temperatures that prevent or slow bacterial growth, usually below 5°C for cold holding and above 63°C for hot holding. It includes monitoring, recording and corrective action.

A hand-held instrument used to check the core temperature of food and the temperature of fridges and freezers. It must be cleaned and disinfected before and after each use to prevent contamination.

The process of checking and adjusting a thermometer so that its readings are accurate, usually using an ice-water bath at 0°C or boiling water. It should be done regularly and the result recorded.

The temperature at the centre or thickest part of a food, which is the coldest point during cooking. It must reach at least 70°C for two minutes when cooking food such as poultry, minced meat and rolled joints.

The application of heat to food to make it safe and palatable. Adequate cooking must destroy vegetative food-poisoning bacteria, and the temperature achieved should be measured and recorded.

The controlled reduction of cooked food temperature before cold storage. Food should be cooled from 63°C to 5°C within a defined short period, using shallow containers, rapid cooling equipment and monitoring records.

Holding food at refrigeration temperatures, generally 5°C or below, to slow bacterial growth and extend shelf life. Fridges must be monitored, kept clean and not overloaded so cold air can circulate.

Keeping cooked food at 63°C or above before service so that bacteria cannot multiply. Food should be held for a limited time, checked with a probe thermometer and reheated if it falls below the required temperature.

Bringing previously cooked and cooled food back to a safe serving temperature, normally at least 70°C throughout, and reheating only once. It must be done quickly and never in a bain-marie.

The practice of labelling food with a use-by or best-before date so staff know when it must be used or discarded. High-risk foods past their use-by date must not be sold or served.

Organising stored food so that older stock is used before newer stock, usually summarised as first in, first out. It helps prevent food spoilage and reduces waste.

The standards of cleanliness and behaviour expected of food handlers, including clean clothing, tied-back hair, short clean nails, no jewellery and no eating or smoking in food areas.

The correct washing of hands with soap and warm water, drying them thoroughly and using hand sanitiser where appropriate. Hands must be washed before handling food and after toilet use, raw food or waste.

Any person who works with or around food, including kitchen staff, waiting staff and cleaners. Food handlers have legal duties to keep themselves clean and to protect food from contamination.

The requirement that a food handler must not work with food if suffering from symptoms such as vomiting, diarrhoea, fever, infected skin lesions or discharge. They must report illness to their manager.

Illness caused by eating contaminated food, often with symptoms such as nausea, vomiting, diarrhoea and abdominal pain. It may be caused by bacteria, viruses, toxins or chemicals.

A substance in food that can trigger an allergic reaction in sensitive people, such as peanuts, milk, eggs, fish, shellfish, cereals containing gluten, soy, sesame and sulphites. It must be accurately declared and controlled.

The unintended transfer of an allergen into a food that should not contain it, for example through shared utensils, surfaces, fryers or hands. It can cause serious or fatal reactions even in tiny amounts.

The practice of keeping raw foods, especially meat, poultry and seafood, physically apart from ready-to-eat foods during storage, preparation and service. It prevents cross-contamination by bacteria and juices.

Chopping boards, knives and utensils coloured according to food type, for example red for raw meat and green for salad, to reduce cross-contamination between raw and ready-to-eat foods.

The removal of visible dirt, grease and food debris using detergent and water. Cleaning alone does not kill bacteria, so it is usually followed by disinfection in food areas.

The reduction of microorganisms to a safe level using heat or an approved chemical disinfectant on a clean surface. Disinfection is only effective if the surface has been cleaned first.

The standard method of cleaning food surfaces, equipment and utensils: first clean with detergent and hot water to remove grease and debris, then disinfect and allow to air dry.

Measures taken to prevent and eliminate pests such as rodents, insects and birds from food premises. It includes proofing, good housekeeping, waste management and monitoring by a competent contractor.

The buildings and rooms where food is prepared, stored, sold or served. They must be designed, maintained and cleaned so that they are suitable for food handling and prevent contamination.

The layout of food premises so that activities are separated, for example keeping raw food preparation away from ready-to-eat preparation. It reduces cross-contamination through movement of people, equipment and air.

The safe handling and disposal of food waste, packaging and other refuse. Waste must be stored in clean, covered, pest-proof containers, removed frequently and kept away from food storage and preparation areas.

Hazard Analysis and Critical Control Point, a systematic food safety management approach. It identifies hazards, sets control measures and critical limits, and requires monitoring, corrective action and verification based on written procedures.

A step in the food process where control is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level. Examples include cooking, cooling and chilled storage.

The measurable value that separates acceptable from unacceptable food at a critical control point, such as a core temperature of 70°C for two minutes or a fridge temperature of 5°C or below.

The planned observation or measurement of a process to confirm it is under control, for example checking fridge temperatures or taking cooking temperatures. Results should be recorded and acted upon.

The written or electronic documentation of food safety checks, such as temperature logs, cleaning schedules and training records. Records provide evidence of due diligence and help identify problems.

The defence available to a food business that it took all reasonable precautions and exercised all due diligence to avoid committing an offence. Documented procedures and records help demonstrate this.

The ability to identify where food came from and where it went, using supplier and customer records. It allows a business to withdraw or recall unsafe food quickly and is a legal requirement.

The person or company responsible for running a food business and for meeting food law requirements, including food safety procedures, training, hygiene and record keeping.