PFA Hygiene Manager Exam flashcards

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

Danger zone

Temperature range between 5°C and 63°C in which bacteria multiply most rapidly; food should be kept out of this range to limit growth.

Critical control point

A step in the process where a control measure is essential to prevent, eliminate or reduce a significant food safety hazard to an acceptable level.

Critical limit

A measurable value that separates acceptability from unacceptability at a CCP, such as 75°C core temperature for 30 seconds.

Hazard analysis

Systematic identification and evaluation of biological, chemical, physical and allergen hazards associated with each step of the food process.

Prerequisite programmes

Basic hygiene and operational conditions such as cleaning, pest control and personal hygiene that must be in place before HACCP is implemented.

Verification versus validation

Validation proves a control measure can achieve the intended effect; verification confirms through audit, testing and record review that it is working in practice.

Corrective action

Action taken when a critical limit is exceeded, addressing both the affected product and the underlying cause, and documented in records.

Listeria monocytogenes

Psychrotrophic bacterium that grows at refrigeration temperatures and causes severe illness, especially in pregnant women and immunocompromised people.

Clostridium perfringens

Spore-forming anaerobe associated with slow cooling of cooked meat and gravies; it produces a toxin in the intestine causing diarrhoea.

Staphylococcus aureus

Bacterium whose toxin is heat-stable and survives cooking; illness follows handling of food by workers with skin infections.

E. coli O157:H7

Shiga toxin-producing bacterium with a very low infective dose that causes haemorrhagic colitis and haemolytic uraemic syndrome, linked to raw beef.

Norovirus

Highly infectious virus causing gastroenteritis, spread person-to-person and via contaminated surfaces, shellfish and ready-to-eat foods; resistant to alcohol gels.

Spore former

Bacterium such as Bacillus cereus that forms heat-resistant spores surviving cooking and germinating when conditions become favourable.

High-risk food

Food that is high in protein and moisture, near-neutral pH and requires no further cooking, such as cooked meats and shellfish.

Two-stage cleaning

Cleaning process where detergent removes soil and biofilm first, followed by a disinfectant applied at correct concentration and contact time.

Contact time

Period a disinfectant must remain wet on a surface to achieve the claimed microbial reduction, typically 30 seconds to five minutes.

Biofilm

Community of microorganisms attached to a surface and embedded in a matrix, resistant to disinfectants and removed by mechanical cleaning.

Colour-coded equipment

Cleaning tools assigned distinct colours by area or risk level to prevent cross-contamination between raw and ready-to-eat zones.

Handwashing duration

Warm running water and soap for at least 20 seconds, followed by drying, required before food handling and after toilet use.

Linear workflow

Premises layout that moves food in one direction from dirty to clean areas, preventing cross-contamination between raw and ready-to-eat operations.

Coved junction

Curved junction between floor and wall that eliminates sharp corners where soil and microorganisms accumulate, making cleaning easier.

Pest proofing

Physical measures such as screens, door seals and air curtains that prevent rodents and insects from entering food premises.

Exclusion period

Time a food handler must stay away from food work after vomiting or diarrhoea, commonly 48 hours after symptoms stop.

Detectable plaster

Waterproof, brightly coloured blue plaster used to cover cuts so it is visible if it falls into food during handling.

Glove use rule

Gloves must be changed between tasks and when torn or soiled; they never replace handwashing before and after use.

Hot holding temperature

Food kept for service must be held at 63°C or above to prevent bacterial growth and toxin formation.

Cooling requirement

Cooked food should cool from 63°C to 21°C within two hours and to 5°C within a further four hours.

FIFO

First in, first out stock rotation ensuring older stock is used before newer stock to reduce spoilage and waste.

Use-by date

Date after which food must not be sold or consumed because it may be unsafe; it relates to food safety, not quality.

Traceability rule

Requirement to identify the supplier one step back and the immediate customer one step forward, with records available quickly on request.

Mock recall

Simulated recall exercise testing whether the business can trace and recover a product quickly and effectively, with results recorded.

Probe calibration

Checking a thermometer against ice water (0°C) and boiling water (100°C) to confirm accuracy within about ±1°C.