NZ Food Safety US 167 key terms

Any biological, chemical or physical agent in food that could cause illness or injury 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 foodborne illness, such as bacteria, viruses, moulds or parasites. It is the most common cause of food poisoning in food businesses and needs strict temperature and hygiene control.

A harmful substance that can contaminate food, including cleaning chemicals, pesticides, unapproved additives or allergens. These must be stored, labelled and used so they never come into contact with food or food-contact surfaces.

A hard or sharp foreign object that can injure a person eating the food, such as glass, metal fragments, stones, bone or plastic. Controls include covering food, inspecting equipment and following correct maintenance and breakage procedures.

Bacteria that cause illness rather than spoilage, for example Salmonella, Listeria and Campylobacter. They may not change the look, smell or taste of food, so safe handling relies on temperature and hygiene controls rather than senses.

Illness caused by eating contaminated food, often with symptoms such as vomiting, diarrhoea, fever or stomach cramps. Symptoms may appear hours or days after eating, and some groups such as pregnant people and the elderly are at higher risk.

The transfer of harmful microorganisms or other contaminants from one food, surface, hand or utensil to another. It is often caused by raw food touching ready-to-eat food, shared chopping boards or unwashed hands.

Food that supports the growth of harmful bacteria because it is moist and high in protein, such as meat, poultry, seafood, dairy, eggs, cooked rice and prepared salads. These foods need careful temperature control.

Food that will be eaten without any further cooking or processing to kill microorganisms, such as sandwiches, sushi or cooked meats. It must be kept separate from raw food and handled with clean hands and equipment.

The temperature range between 5°C and 60°C in which bacteria can multiply quickly. High-risk food should spend as little time as possible in this range, and food held in it must be monitored and time-limited.

Keeping food at temperatures that prevent or slow bacterial growth, such as cold storage at 5°C or below and hot holding at 60°C or above. It includes checking, recording and correcting temperatures regularly.

The unbroken sequence of refrigerated or frozen storage and transport that keeps food at safe temperatures from supplier to customer. Any break in the chain can allow bacteria to grow or frozen food to thaw unsafely.

A thermometer used to measure the internal temperature of food, such as during cooking or cooling. It must be cleaned and sanitised before and after use to avoid contaminating the food being checked.

Heating food until its core reaches a temperature high enough to kill harmful bacteria, for example 75°C for poultry and minced meat. The centre of the thickest part should be checked with a clean probe.

The safe process of bringing hot food down quickly to cold storage temperature and later reheating it to at least 75°C before serving. Food should not sit in the danger zone for long periods during either step.

Keeping cooked food at 60°C or above until it is served, using equipment such as bain-maries or hot cabinets. Food must be checked regularly and not held for longer than the business's safe time limit.

The everyday practices a food handler uses to stay clean and avoid contaminating food, including showering, clean clothing, tied-back hair and covering cuts. It is a basic responsibility of everyone working with food.

Washing hands thoroughly with soap and warm water, drying them properly, and doing this before handling food and after toilet use, breaks, touching the face or handling raw food. It is one of the most effective ways to prevent contamination.

Any person who works with food or food-contact surfaces, including kitchen staff, servers and cleaners. Food handlers must follow hygiene rules, report illness and complete relevant food safety training.

The duty of a food handler to tell their supervisor if they have symptoms such as vomiting, diarrhoea, fever, sore throat with fever or infected skin lesions. Certain symptoms may mean exclusion from food handling duties.

Temporarily removing a food handler from duties that involve food or food-contact surfaces, usually because of illness or symptoms that could spread contamination. The supervisor decides based on symptoms, diagnosis and public health advice.

Clean outer garments such as aprons, hair coverings and in some cases gloves, worn to protect food from contamination from the body or clothing. It should be changed when dirty and should not be worn outside food areas.

Treating a surface or equipment with heat or chemicals to reduce microorganisms to a safe level after cleaning. Cleaning removes dirt and grease first; sanitising then kills or reduces what remains.

A written plan that sets out what must be cleaned, how often, with which chemicals and by whom. It helps the business keep cleaning consistent and shows that cleaning duties have been completed.

Any surface that food touches directly, including chopping boards, benches, utensils, containers and equipment. These surfaces must be cleaned and sanitised regularly to prevent cross-contamination.

Chopping boards, knives and utensils marked with different colours for different food types, such as raw meat, cooked food and vegetables. The system helps prevent cross-contamination by keeping equipment separate.

A substance in food that triggers an allergic reaction in sensitive people, such as peanuts, milk, eggs, fish, shellfish, wheat, soy and sesame. Businesses must identify and communicate allergens accurately to customers.

The practices used to prevent allergens from accidentally entering food and to give customers accurate information. It includes separating ingredients, cleaning equipment, checking labels and documenting allergen content.

A written document based on hazard analysis that describes the food safety risks in a business and how they are controlled. It sets out procedures, monitoring, corrective actions and records required to keep food safe.

The process of identifying where and how food safety hazards could occur in a business's operations, and deciding which controls are needed. It is the foundation of a food safety plan and should be reviewed when processes change.

A step in a food process where a control can be applied to prevent, eliminate or reduce a significant hazard to a safe level. Each critical control point has limits, monitoring and corrective actions recorded by staff.

The step taken to fix a problem when a control limit is not met, such as reheating food or discarding it. It also includes recording what happened and checking that the control is working again.

Writing down checks such as temperatures, cleaning and deliveries so the business can show food safety controls are working. Records must be accurate, legible, dated and kept for the required period.

The inspection of incoming food and its packaging when it arrives, including temperature, appearance, labels, dates and cleanliness of the vehicle. Unsafe or damaged food must be rejected and the decision recorded.

Any object that does not belong in the food, such as glass, metal, insects, hair or packaging fragments. Controlling foreign matter includes covering food, using equipment correctly and following breakage procedures.

Measures taken to prevent pests such as rodents, cockroaches and flies from entering food areas or contaminating food. It includes proofing buildings, keeping areas clean and reporting signs of pests to a supervisor.

The safe handling and removal of rubbish, food scraps and other waste so it does not attract pests or contaminate food. Waste containers should be covered, emptied regularly and kept away from food preparation areas.