WACS Primary key terms

A seven-principle system that identifies biological, chemical and physical hazards at each step of food production, then sets controls and monitoring to prevent them. It is preventive rather than reactive and must be documented.

A step in a process where a control measure can be applied and is essential to prevent, eliminate or reduce a significant hazard to an acceptable level. Examples include cooking, chilling and metal detection.

The measurable value that separates acceptable from unacceptable at a critical control point, such as a core temperature of 75°C or a pH of 4.6. It must be observable, recordable and verifiable.

A documented step taken when monitoring shows a critical limit has been breached. It deals with the affected product, fixes the cause and records what happened so the system can be verified.

The temperature range of roughly 5°C to 63°C in which bacteria multiply fastest. Minimising the time food spends in this range is a core principle of safe holding, cooling and reheating.

A rapid chilling method that moves cooked food from above 63°C to 21°C within two hours, then to 5°C or below within a further four hours. It limits bacterial growth during the riskiest phase.

The transfer of harmful microorganisms or allergens from one food, surface, hand or utensil to another. It is prevented by colour-coded boards, separate storage and handwashing between tasks.

The unintended transfer of an allergen to a food that should not contain it, through shared utensils, fryers, grills or hands. Even trace amounts can trigger a severe reaction in sensitised guests.

The six-step routine of wetting, soaping, scrubbing for at least twenty seconds, rinsing, drying with a disposable towel and turning off the tap with that towel. It is the single most effective hygiene control.

Practices including clean uniform, tied-back hair, short or covered nails, no jewellery, exclusion of ill staff and reporting of symptoms. These reduce the introduction of pathogens into food areas.

Any person who directly touches food or food-contact surfaces as part of their work. Food handlers have legal duties to report illness, follow hygiene rules and complete required training.

A written or digital record of fridge, freezer, cooking and holding temperatures taken at set intervals. It provides evidence that controls are working and supports due diligence if a problem arises.

A protein or other substance that triggers an immune response in sensitive people. In professional kitchens, the fourteen regulated allergens must be identified, declared and controlled in every dish.

A table listing each menu item against the regulated allergens, showing which are present and which are absent. It must be kept current and is used to answer guest questions accurately.

A severe, rapid and potentially fatal allergic reaction involving breathing difficulty, swelling and a drop in blood pressure. It requires immediate emergency medical help and, if prescribed, adrenaline.

The French term for having everything in its place: ingredients prepared, measured and arranged, tools ready and station organised before service. It underpins speed, consistency and calm during a busy service.

A written schedule of tasks to be completed before service, ordered by priority and timing. It coordinates the work of a section and reduces the risk of forgotten items or last-minute rushes.

The planned movement of people, food and equipment through a kitchen so that tasks flow without bottlenecks or backtracking. Good workflow reduces steps, collisions and cross-contamination risk.

The relationship between the three main work zones: storage, preparation and cooking. Keeping these close but separate shortens travel and improves efficiency in both domestic and commercial kitchens.

Designing tasks, tools and work surfaces to fit the human body. Correct bench height, sharp knives and good posture reduce strain, fatigue and repetitive injuries such as tendonitis.

The hierarchical kitchen structure popularised by Escoffier, with roles such as chef de cuisine, sous chef, chef de partie and commis. Modern kitchens adapt it to fit their size and style.

The chef in charge of one section, such as sauces, fish, pastry or larder, within a larger kitchen. They manage their own mise en place, staff and quality for that station during service.

The standards of conduct expected of a culinary professional, including honesty about ingredients, respect for colleagues, fair treatment of staff and accountability for food safety and hygiene decisions.

The controlled use of a sharp knife with correct grip, posture and cutting technique. Consistent cuts give even cooking, and good technique reduces waste and injury.

A precise cut producing matchsticks roughly 1.5 to 3 millimetres thick and 4 to 5 centimetres long. Uniform dimensions ensure even cooking and a professional appearance.

A very fine dice, typically 1 to 3 millimetres, made by cutting julienne into tiny cubes. It is used for garnishes, soups and fine stuffings where texture must be delicate.

A technique of stacking leafy herbs or vegetables, rolling them tightly and slicing into thin ribbons. It prevents bruising and releases aroma without crushing the leaves.

The browning reaction between amino acids and reducing sugars when food is heated, producing complex flavours and aromas. It requires a dry, hot surface and is distinct from caramelisation.

The browning of sugars when heated, producing nutty flavours and colour without proteins. It differs from the Maillard reaction, which involves both sugars and amino acids.

To brown the surface of food quickly over high heat, usually in a little fat, to develop flavour and colour. Searing does not seal in juices, but it does build the base for sauces.

Adding liquid to a hot pan to dissolve the browned deposits left after searing or roasting. The resulting liquid becomes a concentrated base for sauces, gravies and pan reductions.

A stable mixture of two liquids that do not normally combine, such as oil and vinegar, held together by an emulsifier or mechanical action. Mayonnaise and hollandaise are classic examples.

A cooked mixture of equal parts flour and fat used to thicken sauces and soups. Cooking time determines colour and flavour, from white to blond to brown.

Simmering a liquid to evaporate water and concentrate flavour, body and colour. It is a core sauce technique that must be watched closely to avoid over-thickening or scorching.

Ingredients at their natural peak of harvest, when flavour and quality are highest and cost and transport impact are lowest. Menus built around seasonality support sustainability and value.

The distance food travels from production to the plate, used as an indicator of transport emissions. It is only one measure of impact and should be weighed alongside production method and season.

Meeting present needs without compromising resources for the future, applied in kitchens through sourcing, energy use, waste reduction and responsible menu design. It balances environmental, social and economic factors.

A ranked order of preferred waste outcomes: prevent, reuse, recycle, recover and dispose. Kitchens apply it by planning menus, using trim creatively and separating waste streams.

The usable portion of an ingredient after trimming, peeling and cooking losses, often expressed as a percentage. Accurate yield figures are essential for portion control, costing and reducing waste.

Standardising the amount of each ingredient served per plate using scales, scoops or ladles. It ensures consistency, supports accurate costing and reduces over-serving and waste.

The cost of ingredients divided by selling price, expressed as a percentage. It is the key measure of menu profitability and is managed through accurate recipes, yield data and portion control.

Carbohydrates, proteins and fats, the nutrients the body needs in large amounts for energy, growth and repair. Their balance shapes the nutritional profile and texture of a dish.

Vitamins and minerals required in small amounts for health, such as vitamin C, iron and calcium. They are easily lost through overcooking, long soaking or excessive trimming.

A specific need arising from health, religion, ethics or preference, such as gluten-free, vegan, low-sodium or halal. It must be identified, communicated and respected in every dish served.