Level 2 Award in Food Safety in Catering Exam key terms

Anything in food that could cause harm to the person eating it, including harmful bacteria, viruses, chemicals, physical objects such as glass, or allergens.

The presence of something harmful or unwanted in food, such as bacteria, dirt, chemicals, pests, or foreign objects, making it unsafe or unfit to eat.

The transfer of harmful bacteria or other hazards from one food, surface, hand, or piece of equipment to another, often from raw food to ready-to-eat food.

Tiny single-celled organisms, too small to see, that can multiply quickly in warm, moist food and cause food poisoning or food spoilage.

Illness caused by eating food contaminated with harmful bacteria, viruses, toxins, or chemicals, typically causing vomiting, diarrhoea, or stomach cramps.

Any illness resulting from eating or drinking contaminated food or water, whether caused by microbes, their toxins, chemicals, or naturally occurring poisons.

A poisonous substance produced by living organisms such as bacteria, moulds, or certain plants and fish, which can cause illness even after the organisms are killed.

A tough, dormant form of some bacteria that survives high cooking temperatures and can later grow into active bacteria if food cools slowly or is kept warm.

A very small infectious agent that does not multiply in food but can be passed on through food or water and by infected food handlers, causing illnesses such as norovirus.

A substance in food, such as peanuts, milk, egg, or shellfish, that triggers an allergic reaction in some people, sometimes severe or life-threatening.

The accidental transfer of an allergenic ingredient into a food that should not contain it, through shared utensils, surfaces, hands, or cooking oil.

A severe, rapid allergic reaction that can affect breathing and blood circulation and is a medical emergency requiring immediate treatment, usually an adrenaline auto-injector.

A hard or sharp foreign object in food, such as glass, metal, bone, stones, or packaging, that could injure a person who eats it.

A harmful substance that can get into food, such as cleaning chemicals, pesticides, or unlabelled decanted liquids, and cause illness or injury.

The temperature range between 8°C and 63°C in which bacteria multiply most rapidly, so food should spend as little time as possible in this range.

Food that supports the growth of harmful bacteria, such as cooked meat, dairy products, eggs, shellfish, and cooked rice, and therefore needs careful temperature control.

Food that will be eaten without further cooking, such as salads, sandwiches, and cooked meats, so it must be protected from contamination at all times.

The everyday habits a food handler follows to stay clean and healthy, including washing hands, keeping hair tied back, and wearing clean protective clothing.

Thorough cleaning of hands with soap and warm running water, drying them properly, especially before handling food and after using the toilet or touching raw food.

Clean clothing worn by food handlers, such as aprons, hair coverings, and suitable footwear, to stop contamination reaching food from the body or street clothes.

A legal requirement that a food handler suffering from certain illnesses, such as vomiting, diarrhoea, or food poisoning, must stay away from work until cleared to return.

The duty of a food handler to tell their manager immediately if they have symptoms of illness, infected skin, or other conditions that could contaminate food.

The removal of visible dirt, grease, and food debris from surfaces and equipment using detergent and water, without necessarily killing microorganisms.

The use of chemicals or heat to reduce the number of microorganisms on a surface to a safe level after it has been cleaned.

Combining cleaning and disinfection in one process so that a surface is both physically clean and safe from harmful microorganisms.

Moving a chemical from its original container into another, which is only allowed if the new container is clearly labelled with the product name and hazard.

Keeping raw and ready-to-eat foods apart during storage, often using separate fridges or keeping raw food below and covered, to prevent cross-contamination.

Removing food waste and other rubbish safely in covered, lined bins, away from food areas, and arranging regular collection so pests are not attracted.

Measures taken to prevent and deal with pests such as rats, mice, cockroaches, and flies, including proofing buildings, good housekeeping, and using a professional contractor.

Reducing the temperature of cooked food quickly, ideally to 8°C or below within 90 minutes, so it does not spend long in the danger zone.

A planned set of written procedures and controls based on hazard analysis principles, used to keep food safe throughout the business and to meet legal requirements.

Hazard Analysis and Critical Control Point, a systematic approach that identifies food safety hazards, sets critical control points, and monitors them to prevent problems.

A step in food production where a control measure must be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level, such as cooking or chilling.

Regular checking and recording of controls, such as fridge temperatures or cooking times, to confirm that food safety procedures are working as intended.

The defence of showing that a business has taken all reasonable care and precautions to prevent a food safety problem, usually through records and documented procedures.

The laws that set out the responsibilities of food businesses and handlers, including keeping food safe, providing safe premises, and training staff appropriately.

The ability to identify where a food came from and where it went, by keeping records of suppliers and deliveries, so food can be recalled if needed.