Level 2 Award in Food Safety in Catering Exam flashcards

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

Biological hazard

A food safety hazard caused by living organisms such as bacteria, viruses, moulds or parasites, which can cause illness when present in food.

Physical hazard

A foreign object such as glass, metal, plastic, stones or hair that enters food and could cause injury or illness to the consumer.

Chemical hazard

A hazard from substances such as cleaning chemicals, pesticides, lubricants or veterinary residues that contaminate food and may cause illness.

Cross-contamination

The transfer of harmful microorganisms from raw food, hands, equipment or surfaces to ready-to-eat food, making it unsafe to eat.

High-risk food

Ready-to-eat food that is moist and rich in protein, such as cooked meat, dairy, eggs and shellfish, supporting rapid bacterial growth.

Danger zone

The temperature range of 5C to 63C in which food poisoning bacteria multiply most rapidly; food should be kept out of it.

Allergen cross-contact

The unintended transfer of an allergen into a food that should not contain it, which can trigger a severe reaction in allergic consumers.

Spore-former

A bacterium such as Clostridium or Bacillus that forms heat-resistant spores surviving cooking and germinating to grow in warm food.

Handwashing duration

Effective handwashing involves wetting, soaping, rubbing all surfaces for at least 20 seconds, rinsing and drying with a disposable towel.

48-hour exclusion rule

Food handlers should not return to food work until 48 hours after the last episode of diarrhoea or vomiting has stopped.

Protective clothing

Clean, light-coloured overgarments and aprons worn by food handlers to protect food from contamination and to show soiling clearly.

Blue waterproof dressing

A distinctively coloured waterproof plaster used to cover cuts, chosen because it is easily visible if it falls into food.

Reportable disease

An infectious condition such as typhoid, E. coli O157 or hepatitis A that a food handler must report to their employer and authorities.

Jewellery rule

Food handlers must not wear jewellery or watches in food areas, except a plain wedding band, to prevent physical and bacterial contamination.

Returning from abroad

A food handler who has travelled abroad and develops illness, or lives with someone ill, must inform the manager before returning to work.

Two-stage cleaning

The process of cleaning with detergent and hot water to remove dirt, then disinfecting to reduce microorganisms to a safe level.

Disinfection temperature

Food contact surfaces can be disinfected using a food-safe chemical or very hot water of at least 82C, then left to air-dry.

FIFO stock rotation

First in, first out: older stock is used before newer stock so food is consumed within its shelf life and waste is reduced.

Fridge storage order

Raw meat and fish are stored below ready-to-eat food, in sealed containers on the bottom shelf, to prevent drip contamination.

Chilled storage temperature

Refrigerators should operate at 5C or below, ideally 1-4C, and temperatures should be checked and logged regularly.

Hot holding temperature

Food kept hot for service must be held at 63C or above to prevent bacteria from multiplying to unsafe levels.

Cooling rule

Cooked food should be cooled from 63C to 8C within 90 minutes, then to 5C within a further 90 minutes.

Waste storage

Waste must be kept in lidded, pest-proof bins, removed regularly and never left in food preparation areas overnight.

HACCP

Hazard Analysis and Critical Control Point: a seven-principle system for identifying, controlling and monitoring food safety hazards.

Critical control point

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

Critical limit

A measurable value, such as 75C core cooking temperature, that separates safe food from unsafe food at a critical control point.

Monitoring

The scheduled observation or measurement, such as checking and recording fridge temperatures, that confirms a critical limit is being met.

Corrective action

The action taken when monitoring shows a critical limit has been breached, such as reheating, discarding food or adjusting equipment.

Verification

Activity that confirms the food safety management system is working effectively, such as audits, testing and reviewing records.

Food Safety Act 1990

UK legislation making it an offence to sell food that is unfit, contaminated or falsely described, and requiring due diligence.

Local authority enforcement

Environmental health officers inspect food businesses, serve improvement or prohibition notices and can close premises that breach food law.

Food handler duty to report

Food handlers must tell their employer if they have diarrhoea, vomiting, skin or throat infections, or have been in contact with similar illness.