NZ Food Safety & Hygiene key terms

Any biological, chemical or physical agent in food that could cause harm to the person who eats it. Hazards must be identified and controlled at every step of food handling.

A living organism or its toxin that can cause illness, such as bacteria, viruses, parasites or moulds. Bacteria are the most common cause of foodborne illness in food businesses.

A harmful substance that can contaminate food, including cleaning chemicals, pesticides, allergens, unapproved additives or toxins produced by microbes. Chemicals must be stored and used so they cannot contact food.

A hard or sharp foreign object that can injure a person or cause choking, such as glass, metal, bone, stones, plastic or packaging fragments. Physical hazards are usually prevented by good housekeeping and equipment checks.

A microorganism that causes disease, for example Salmonella, Listeria or Campylobacter. Pathogens may not change the look, smell or taste of food, so temperature and hygiene controls are essential.

A tough resting form of some bacteria that survives heat and drying and can grow into active bacteria later. Spores are why cooked food must be cooled quickly and kept out of the temperature danger zone.

Illness caused by eating contaminated food, ranging from mild stomach upset to severe or life-threatening disease. Symptoms may appear hours to weeks after eating, depending on the organism.

Two or more cases of a similar illness linked to the same food or food business. Suspected outbreaks must be reported and investigated, and affected food may need to be recalled.

A food protein or substance that triggers an immune reaction in sensitive people, which can be severe or fatal. Allergens must be declared accurately and kept separate from other foods to avoid accidental exposure.

The unintentional transfer of an allergen into a food that should not contain it, for example through shared utensils, hands, oil or surfaces. It is prevented by separation, cleaning and accurate labelling.

The process of cleaning hands with soap and running water, then drying them thoroughly, to remove dirt and microorganisms. It must be done at defined times, such as before handling food and after using the toilet.

A designated sink with hot and cold running water, soap and a means of drying hands, used only for washing hands. It must be accessible, stocked and never used for food preparation or equipment washing.

The practices a food handler follows to stay clean and avoid contaminating food, including clean clothing, tied-back hair, short nails and no jewellery. It also covers reporting illness and covering cuts.

Anyone who works with food or surfaces that contact food, including preparing, cooking, serving, packing or cleaning. Food handlers have legal duties to protect food from contamination and to report illness.

Keeping a food handler away from food work because they have symptoms or a diagnosed illness that could spread through food. Exclusion protects consumers and is often required by law or public health advice.

The temperature range, roughly 5°C to 60°C, in which bacteria multiply fastest. Food should be kept below 5°C or above 60°C, and time spent in this range should be minimised.

Keeping food at or below 5°C to slow or stop bacterial growth. Refrigerators must be checked regularly, not overloaded, and food covered and stored to prevent cross-contamination.

Keeping cooked food at or above 60°C until it is served. Food that drops below this temperature must be reheated quickly or discarded, because warm food allows bacteria to multiply.

Rapidly reducing the temperature of cooked food so it passes through the danger zone quickly, for example using shallow containers or an ice bath. Slow cooling lets bacteria and spores grow to unsafe levels.

Heating previously cooked or chilled food to a safe internal temperature, typically 75°C or hotter, before hot holding. Reheating must be done quickly and only once to limit bacterial growth.

A written or electronic record of fridge, freezer and hot-holding temperatures taken at set times. It provides evidence of control and helps identify problems before food becomes unsafe.

Removing visible dirt, grease and food residue using detergent and water. Cleaning must happen before sanitising, because sanitiser cannot work effectively on dirty surfaces.

Treating a cleaned surface with heat or a chemical sanitiser to reduce microorganisms to a safe level. It is required for food contact surfaces and equipment after cleaning.

Any surface, utensil or piece of equipment that touches food directly, such as chopping boards, benches, knives and containers. These surfaces must be cleaned and sanitised regularly and kept in good condition.

The transfer of harmful microorganisms from one food, surface or person to another. It is commonly caused by raw food touching ready-to-eat food, dirty utensils or unwashed hands.

The practice of keeping raw meat, poultry, seafood and eggs apart from cooked or ready-to-eat food using separate boards, utensils, containers and storage areas. This prevents cross-contamination.

Food that will be eaten without further cooking or washing, such as salads, sandwiches, cooked meats and dairy. It must be handled with extra care because any contamination will reach the consumer.

An animal such as a rodent, insect or bird that can contaminate food, damage property or spread disease. Pest control relies on proofing the premises, good housekeeping and regular monitoring.

A planned system of prevention, monitoring and treatment for pests, often run with a licensed contractor. It includes bait stations, traps, inspection records and prompt action on any sightings.

Sealing or screening a building so pests cannot enter, for example fitting door seals, mesh on windows and closing gaps around pipes. Proofing is the first line of defence in pest control.

The laws and regulations that set legal duties for food businesses and handlers, covering safe food, hygiene, labelling and traceability. Breaches can lead to enforcement action, fines or prosecution.

The defence of being able to show that a food business took all reasonable steps to prevent a food safety problem. It usually relies on written procedures and completed records.

A written plan describing how a food business manages food safety risks, based on recognised procedures for its type of operation. It must be followed, verified and kept up to date.

The combined set of procedures, controls, monitoring and records a business uses to keep food safe. It should cover hazards, critical steps, cleaning, training and corrective actions.

The step taken to fix a problem found during monitoring and to prevent unsafe food reaching consumers, for example discarding food or recooking it. It must be recorded and the cause addressed.

Regular checking of key controls, such as temperatures, cleaning or handwashing, to confirm they are working. Results are recorded so trends and failures can be identified and corrected.

Maintaining accurate, dated and legible documents such as temperature logs, cleaning schedules and training records. Records show that controls were applied and support due diligence if something goes wrong.

The ability to track food and ingredients one step back to the supplier and one step forward to the customer. It allows fast recalls and helps identify the source of a food safety problem.

The process of removing unsafe or mislabelled food from sale and telling customers or authorities. Recalls must be prompt, documented and followed by a review of what went wrong.