PFA Level-1 Food Safety key terms

The set of conditions and practices that keep food free from hazards that could harm the person eating it, covering every stage from raw material to the plate.

The everyday practices used to keep food clean and safe, such as washing hands, cleaning surfaces, separating raw and cooked items, and storing food at correct temperatures.

Any biological, chemical, or physical agent in food that has the potential to cause illness or injury to the consumer.

A living organism or its toxin present in food that can cause illness, including bacteria, viruses, parasites, and moulds.

A harmful substance that can enter food unintentionally or through misuse, such as cleaning chemicals, pesticide residues, veterinary drug residues, or unapproved additives.

A hard or sharp foreign object that can injure a person eating the food, such as glass, metal fragments, stones, bone chips, or plastic pieces.

A microorganism capable of causing disease, including harmful bacteria such as Salmonella, Listeria, and E. coli, as well as viruses and parasites.

An illness caused by eating food contaminated with a pathogen, toxin, or harmful chemical, often producing stomach pain, vomiting, diarrhoea, or fever.

Illness resulting from consuming food containing harmful bacteria, bacterial toxins, or chemical contaminants; commonly used for acute gastrointestinal cases.

A poisonous substance produced by a living organism, such as the enterotoxin formed by Staphylococcus aureus or the neurotoxin produced by Clostridium botulinum.

A dormant, highly resistant form of certain bacteria that survives cooking and can germinate into active bacteria when conditions become favourable.

The transfer of harmful microorganisms or chemicals from one food, surface, or utensil to another, typically from raw food to ready-to-eat food.

The temperature range, usually between 5°C and 60°C, in which bacteria multiply most rapidly in food and which food should pass through quickly.

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

The unbroken sequence of refrigerated storage and transport that keeps perishable food at safe low temperatures from production until it reaches the consumer.

Keeping cooked food at a temperature high enough, generally above 60°C, to prevent harmful bacterial growth before it is served.

Food that is intended to be consumed without further cooking or processing, so it must be protected from contamination at every stage.

Storing raw foods, especially raw meat, poultry, and seafood, apart from cooked and ready-to-eat foods to prevent cross-contamination.

The act of making food unsafe or of lower quality by adding or substituting prohibited substances, removing valuable ingredients, or misrepresenting the product.

Any material not normally part of the food that is found in it, such as glass, metal, stones, hair, or packaging fragments.

Deliberate deception for economic gain involving food, such as mislabelling, dilution, substitution with cheaper ingredients, or false claims about origin.

The cleanliness and habits of people handling food, including bathing, clean clothing, tied-back hair, short clean nails, and no jewellery on hands.

Cleaning hands with soap and running water for at least 20 seconds, especially before handling food and after using the toilet, coughing, or touching waste.

Any person who works with or touches food, food equipment, or food contact surfaces, and who must follow hygiene rules and be medically fit.

A document confirming that a food handler has been medically checked and is free from infectious conditions that could be passed on through food.

Any surface that comes into direct contact with food, such as cutting boards, knives, tables, and containers, which must be cleaned and sanitised regularly.

Removing visible dirt, grease, and food residues from surfaces using water and detergent, usually as the first step before sanitising.

Reducing the number of microorganisms on a cleaned surface to a safe level using heat or an approved chemical sanitiser.

Measures that prevent and eliminate insects, rodents, and other pests in food premises, including proofing, waste management, and safe use of approved pest control methods.

Any building, stall, vehicle, or place where food is prepared, stored, handled, or sold, which must meet structural and hygiene requirements.

The person or company responsible for managing a food business and for ensuring that its activities comply with food safety and licensing requirements.

An official authorisation issued by the Punjab Food Authority permitting a food business to operate after it meets the required safety and hygiene standards.

The process of extending a food licence before it expires by reapplying and confirming that the business still meets the required standards.

An official visit by authorised officers to examine a food business's premises, practices, and records for compliance with food safety rules.

A written instruction issued to a food business identifying breaches and requiring corrective action within a stated period.

A legal consequence imposed for breaking food safety rules, which may include fines, sealing of premises, or prosecution depending on the seriousness of the offence.

A report made by a consumer or other person to the authority about unsafe food, poor hygiene, or other suspected breaches by a food business.

The formal steps followed to receive, record, investigate, and resolve a complaint, including evidence collection and informing the complainant of the outcome.

The process of removing unsafe food from sale and from consumers, carried out when a product is found to pose a risk to health.

The ability to track food through every stage of production and distribution, allowing the source of a problem to be identified quickly during an investigation.