PFA Level 2 Food Safety key terms

Any biological, chemical, physical or allergenic agent in food that can cause illness or injury to the consumer. Hazards must be identified and controlled at every stage of the food operation.

The presence in food of an unwanted substance or organism, such as bacteria, chemicals, foreign objects or allergens. It may be introduced by people, equipment, pests, packaging or the environment.

The transfer of harmful bacteria or other hazards from raw food, surfaces, equipment, hands or cloths to ready-to-eat food. It is one of the most common causes of foodborne illness outbreaks.

Food that will be consumed without any further cooking or processing that would kill harmful bacteria. It includes cooked meats, salads, sandwiches, dairy products and fruit, and must be protected from cross-contamination.

Food that supports the rapid growth of bacteria and is usually moist and protein-rich, such as cooked meat, poultry, dairy products, eggs and shellfish. It needs strict temperature control and short shelf life.

Illness caused by eating food contaminated with harmful bacteria, toxins or viruses. Symptoms commonly include nausea, vomiting, diarrhoea and abdominal pain, and onset may occur within hours or days.

Any illness resulting from the consumption of contaminated food, including infections, intoxications and toxin-mediated disease. It covers food poisoning as well as illness from viruses, parasites and chemicals.

The time between eating contaminated food and the first appearance of symptoms. Its length varies with the organism, helping investigators link illness to a particular meal or food.

A poisonous substance produced by a microorganism, plant or animal. Some toxins, such as those formed by Staphylococcus aureus or Clostridium botulinum, are not destroyed by normal cooking.

A dormant, highly resistant form of some bacteria that survives cooking, drying and disinfectants. When conditions become favourable, spores germinate into active bacteria capable of producing toxins.

A spore-forming bacterium that grows without oxygen and produces a powerful neurotoxin. It is associated with improperly canned, bottled or vacuum-packed low-acid foods and causes botulism.

A bacterium commonly found in raw poultry, eggs, meat and unpasteurised milk. It causes diarrhoea, fever and abdominal cramps and is controlled by thorough cooking and preventing cross-contamination.

A bacterium that can grow at refrigeration temperatures and is particularly dangerous for pregnant women, older people and immunocompromised individuals. It is linked to soft cheeses, pâté and chilled ready-to-eat foods.

A harmful strain of E. coli that produces toxins and causes severe bloody diarrhoea and kidney damage. It is associated with undercooked minced beef, unpasteurised dairy and contaminated water.

The practices an individual follows to keep themselves and their clothing clean, including hand washing, bathing, clean uniform and hair restraint. It reduces the risk of contaminating food with microorganisms.

Cleaning hands with soap and warm running water for at least 20 seconds, followed by thorough drying. It must be done before handling food and after using the toilet, handling raw food or touching the face.

The assessment of whether a food handler is healthy enough to work without risking contaminating food. Anyone with vomiting, diarrhoea, infected wounds or certain illnesses must report it to their manager.

The period during which a food handler must stay away from food handling duties after illness, typically 48 hours after the last episode of vomiting or diarrhoea. It prevents onward transmission of infection.

A disease that must be reported to the local authority or public health body, such as typhoid, hepatitis A or certain foodborne infections. Food handlers with these conditions must be excluded from work.

Clean, washable outer garments such as aprons, jackets and hats worn to protect food from contamination. Clothing must be changed regularly and should not be worn outside the food preparation area.

The temperature range between 5°C and 63°C in which bacteria multiply most rapidly. Food should be kept out of this range as much as possible to limit bacterial growth and toxin production.

The practice of keeping food at temperatures that prevent or slow bacterial growth, usually by refrigeration, freezing, hot holding or rapid cooling. It is a core control measure in food safety.

The temperature at the centre of food that must be reached to kill harmful bacteria, typically 75°C for at least 30 seconds or an equivalent time-temperature combination. It is verified with a probe thermometer.

The process of reducing the temperature of cooked food quickly, ideally from 63°C to 5°C within 90 minutes, to limit the time food spends in the danger zone. Shallow containers and rapid methods help.

A device used to measure the internal temperature of food and the temperature of fridges, freezers and hot-holding equipment. It must be cleaned and disinfected before and after each use.

The date after which perishable food is unsafe to eat, even if it looks and smells acceptable. Food must not be sold or used after its use-by date, and it should be stored as instructed.

The date indicating the period for which food retains its best quality, not necessarily its safety. Food past its best-before date may still be safe if stored correctly, unlike food past its use-by date.

A preservation method that removes air from packaging to slow spoilage. Because it creates oxygen-free conditions, it can allow anaerobic bacteria such as Clostridium botulinum to grow if temperature control fails.

The removal of visible dirt, grease and food debris from surfaces and equipment using detergent and water. Cleaning must happen before disinfection, because dirt prevents disinfectants from working effectively.

The reduction of microorganisms to a safe level using heat or a chemical disinfectant on surfaces that have already been cleaned. It is essential for food contact surfaces and equipment.

A procedure in which a surface is first cleaned with detergent and water to remove grease and debris, then disinfected and allowed to dry. It is standard practice for food contact surfaces.

A written plan setting out what must be cleaned, how often, by whom, with which chemicals and at what dilution. It provides evidence that cleaning is managed and consistently carried out.

The safe handling, storage and removal of food waste, packaging and other rubbish to prevent pests and contamination. Waste containers should be lidded, pest-proof and emptied regularly.

Measures taken to prevent and eliminate rodents, insects and birds from food premises, including proofing, hygiene, monitoring and professional treatment. Pests can spread pathogens and contaminate food.

A systematic approach to food safety that identifies hazards, determines critical control points and establishes monitoring, corrective action and verification procedures. It forms the basis of most food safety management systems.

A step in the food process at which a specific control measure must be applied to prevent, eliminate or reduce a significant hazard to an acceptable level. Examples include cooking and chilled storage.

The measurable value that separates acceptable from unacceptable food at a critical control point, such as a minimum cooking temperature or maximum storage temperature. Exceeding it requires corrective action.

The planned observation or measurement of a control point to confirm it is working, such as checking fridge temperatures or cooking temperatures. Results should be recorded and reviewed regularly.

The action taken when monitoring shows that a critical limit has not been met, such as reheating food, discarding it or repairing equipment. It must be recorded and the cause investigated.

A documented set of policies, procedures and records based on HACCP principles that an organisation uses to control food safety hazards. It must be kept up to date and reviewed when processes change.

The ability to track food, feed and ingredients through all stages of production and distribution, one step back and one step forward. Records allow rapid recall if a safety problem is identified.