PFA Level 2 Food Safety flashcards

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

Food hazard

Any biological, chemical, physical or allergenic agent in food that can cause harm to the consumer. Hazards are identified during hazard analysis and controlled by prerequisite programmes and HACCP.

Cross-contamination

Transfer of harmful microorganisms or allergens from a contaminated source (raw food, hands, equipment, surfaces) to ready-to-eat food. Prevented by separation, colour coding, handwashing and cleaning between tasks.

High-risk food

A food that supports rapid growth of pathogens because it is high in moisture and protein and near-neutral pH. Examples include cooked meats, dairy, eggs, shellfish, cooked rice and prepared salads.

Binary fission

Bacterial reproduction in which one cell divides into two. Under ideal conditions some bacteria divide every 20 minutes, so a single cell can become millions within a few hours.

Spore-former

A bacterium able to form a heat-resistant spore when conditions are unfavourable. Examples include Clostridium and Bacillus species; spores survive normal cooking and can germinate later.

Infection versus intoxication

Infection results from live bacteria multiplying in the gut after eating, with symptoms after a delay. Intoxication results from a toxin already present in the food, often with a short incubation.

Staphylococcus aureus

A bacterium carried on skin, hands and in the nose. It produces a heat-stable toxin in food left at warm temperatures, causing vomiting within 1 to 6 hours.

E. coli O157

A pathogenic strain causing bloody diarrhoea and, in some cases, haemolytic uraemic syndrome, particularly in children. Linked to undercooked burgers, unpasteurised dairy and cross-contamination.

Listeria monocytogenes

A pathogen that grows at refrigeration temperatures and survives freezing. It is especially dangerous for pregnant women, the elderly and immunocompromised people, causing severe illness and miscarriage.

Norovirus

A highly infectious virus causing vomiting and diarrhoea. Spread by infected food handlers, contaminated water and shellfish, and contact with contaminated surfaces; soap and water is more effective than alcohol gel.

Bacillus cereus

A spore-forming bacterium associated with cooked rice left at room temperature. It produces a heat-stable toxin causing vomiting, so reheating does not make the food safe.

Clostridium perfringens

An anaerobic spore-forming bacterium linked to cooked meats, stews and gravies cooled slowly. It causes diarrhoea about 8 to 22 hours after eating.

48-hour exclusion rule

In the UK, food handlers with vomiting or diarrhoea must not work until 48 hours after symptoms have stopped. This reduces the risk of spreading pathogens, especially Norovirus.

Fitness to work

A food handler's suitability to work with food, based on health status. Handlers must report diarrhoea, vomiting, infected wounds, skin infections, jaundice and similar illnesses to their manager.

Handwashing duration

Hands should be wet, soaped and rubbed for at least 20 seconds, covering palms, backs, between fingers, thumbs, fingertips and wrists, then rinsed and dried with a disposable towel.

Detectable plaster

A waterproof plaster, usually blue and metal-detectable, used to cover exposed cuts or wounds on food handlers. This prevents physical contamination and reduces microbial risk if the plaster falls into food.

Water activity

A measure of the free water available for microbial growth, ranging from 0 to 1. Most bacteria cannot grow below about 0.85, which is why drying and salting preserve food.

Fourteen regulated allergens

The allergens that must be declared under UK and EU law: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soybeans and sulphites.

Allergen cross-contact

Transfer of an allergen from one food or surface to another that should not contain it. Prevented by segregation, dedicated utensils, verified ingredient lists and thorough cleaning between production runs.

Chemical hazard

A harmful substance that may enter food, such as cleaning chemicals, sanitiser residues, pesticides, lubricants, mycotoxins or veterinary residues. Controlled by labelling, separation and correct use.

Danger zone

The temperature range of roughly 8°C to 63°C in which bacteria multiply fastest. High-risk foods should spend as little time as possible in this range during preparation, cooling and holding.

Core cooking temperature

A core temperature of 75°C for at least 30 seconds, or an equivalent time-temperature combination, is required for poultry, minced meat products and reheated food to destroy pathogens.

Cooling standard

Cooked food should be cooled from 63°C to 8°C within 90 minutes, or by a two-stage method reaching 21°C within 90 minutes and 5°C within a further 90 minutes.

Hot and cold holding

Hot food must be held at 63°C or above; cold food at 8°C or below, ideally 5°C or below. Holding outside these limits allows pathogens to multiply and requires corrective action.

Cleaning versus disinfection

Cleaning removes visible dirt and food debris using detergent. Disinfection reduces microorganisms to a safe level using a food-safe sanitiser at the correct concentration and contact time.

Contact time

The period a sanitiser must remain wet on a surface to achieve its stated effect, often 30 seconds to 5 minutes. Too short a contact time means disinfection has not occurred.

Cleaning schedule

A documented plan stating what must be cleaned, how often, with which chemical and dilution, at what contact time, and who is responsible. It is a core prerequisite programme record.

Pest proofing

Physical measures such as door sweeps, mesh over vents, sealed gaps around pipes and self-closing doors that prevent pests entering food premises. Proofing is part of prerequisite pest control.

Signs of pest activity

Evidence that pests are present, including droppings, gnaw marks, smear marks, footprints, egg cases, nesting material, live or dead insects, and damaged packaging or food.

HACCP

Hazard Analysis and Critical Control Point: a systematic approach that identifies hazards, sets critical limits, monitors controls, records results and verifies the system. Food businesses must base procedures on its principles.

Critical Control Point

A step in the process where control is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level. Each CCP has a critical limit, monitoring and corrective action.

Due diligence defence

A defence available to a food business that can show it took all reasonable precautions and exercised due diligence. Documented HACCP records, training and supplier checks support it.