NZ Food Safety & Hygiene flashcards

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

Danger zone temperature range

The temperature range of 5°C to 60°C in which bacteria multiply most rapidly. High-risk food should be kept outside this range to limit growth.

Core cooking temperature

Poultry, minced meat and rolled roasts must reach at least 75°C at the centre to kill vegetative pathogens such as Salmonella and E. coli.

Two-hour/four-hour rule

Ready-to-eat food held in the danger zone under 2 hours may be refrigerated or used; 2-4 hours must be used immediately; over 4 hours must be discarded.

Cross-contamination

The transfer of harmful microorganisms or allergens from raw food, equipment, hands or surfaces to ready-to-eat food, causing illness or allergic reaction.

Cleaning versus sanitising

Cleaning removes visible soil and grease with detergent; sanitising then reduces microorganisms to a safe level. Food-contact surfaces require both steps.

Colour-coded equipment

Using distinct colours for chopping boards, knives and cloths assigned to raw meat, raw fish, ready-to-eat food and cleaning to prevent cross-contamination.

Critical control point

A step in a food process where a control measure is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.

Critical limit

A measurable value that separates acceptable from unacceptable at a critical control point, such as a core temperature of 75°C or pH limit.

Corrective action

The action taken when monitoring shows a critical limit has not been met, dealing with affected food and preventing recurrence, and recorded.

Verification in food safety

Activities such as audits, calibration and product testing that confirm the food safety programme is working as intended and controls are effective.

Biological hazard

A food safety hazard caused by microorganisms such as bacteria, viruses and parasites, or their toxins, capable of causing foodborne illness.

Chemical hazard

A hazard from substances such as cleaning chemicals, pesticides, toxins or undeclared allergens that can cause illness or injury if present in food.

Physical hazard

A foreign object such as glass, metal, bone, plastic or pests that can cause injury or illness if it enters food.

Spore-forming bacteria

Bacteria such as Clostridium botulinum and Bacillus cereus that form heat-resistant spores surviving normal cooking and can grow if food is cooled slowly.

Norovirus

A highly infectious virus spread by infected food handlers, contaminated water and ready-to-eat food; it is not destroyed by refrigeration.

Listeria monocytogenes

A bacterium that grows at refrigeration temperatures and causes serious illness, especially in pregnant women, older people and immunocompromised individuals.

Handwashing duration

Wash hands with soap and warm running water for at least 20 seconds, then dry thoroughly with single-use towels or a hand dryer.

When to wash hands

Wash before handling food and after toilet use, handling raw meat or eggs, touching face, hair or phone, cleaning, or handling waste.

Food handler exclusion

Food handlers with vomiting, diarrhoea, fever or infected skin lesions must not handle food; exclusion usually continues 48 hours after symptoms stop.

Waterproof detectable dressing

A brightly coloured, waterproof and detectable covering used on cuts and grazes so it is visible and can be found if it falls into food.

Hand sanitiser limits

Alcohol sanitiser does not replace handwashing when hands are soiled or after toilet use; it is less effective against spores and norovirus.

Hot holding temperature

High-risk food held for service must be kept at 60°C or above to prevent bacterial growth in the danger zone.

Cold holding temperature

High-risk food must be stored and displayed at 5°C or below to slow or prevent the growth of foodborne pathogens.

Safe thawing methods

Thaw food in a refrigerator at 5°C or below, under cold running water, or in a microwave for immediate cooking; never at room temperature.

Thermometer calibration

Check a probe thermometer in ice water at 0°C and boiling water at 100°C, adjusting it so readings are accurate for temperature control records.

Pest exclusion

Preventing pest entry through sealed gaps, self-closing doors, screens and door sweeps, removing harbourage and food sources around premises.

Waste storage requirements

Waste must be held in lidded, pest-proof containers, removed frequently and stored away from food handling areas to prevent contamination.

Food-contact surface design

Surfaces must be smooth, impervious, non-toxic, corrosion-resistant and easy to clean, with smooth sealed joints to prevent dirt and bacteria traps.

Business operator duty

The food business operator is responsible for ensuring food is safe and suitable, providing training, supervision and a working food safety programme.

Food handler duty

Every food handler must follow hygiene rules, protect food from contamination and report illness or contamination risks to their supervisor.

Traceability requirement

Businesses must keep records identifying suppliers and customers so food can be traced one step back and one step forward if a problem arises.

Food recall procedure

A documented plan to remove unsafe food from sale and distribution and inform consumers and authorities when required by food law.