Terminology Explained !!

Terminology Explained

A

Antibiotic

Chemical synthetically produced or naturally produced by microorganism which are able to kill/stop the growth of another microorganism e.g. penicillin

Antimicrobial

A process or chemical designed to reduce or stop microorganism from growing e.g. antibiotics, antiseptic, disinfectants

Audit

the systematic examination including inspection and verification to determine whether activities and related results comply with planned arrangements and whether these arrangements are implemented effectively and are suitable to achieved objectives, e.g. an EHO examines a HACCP system to ensure that it is being implemented effectively and achieving compliance with the law


B

Bacteria

Single-celled living organisms which cannot be seen with the naked eye e.g. Salmonella

Bactericide

A chemical or process designed to destroy bacteria e.g. chlorine based disinfecant

'Best-Before' Date

The date up until a food can reasonably be expected to retain its best quality if kept under the correct storage conditions. 'Best-Before' dates are more about quality than safety e.g. canned and dried foods such as soft drink, crisps and biscuits have 'best-before' dates

Biological Hazard

Living organisms (e.g. pathogenic bacteria) which may cause harm if they or their products are consumed in food e.g. Salmonella in a read-to-eat chicken meal

C

Carrier

A person who harbours disease causing organisms inside their bodies and excretes them without suffering from symptoms of that disease e.g. person recovering from Salmonella food poisoning

Chemical Hazard

Chemicals (e.g. poison) which may cause harm if consumed e.g. bleach in milk

Codex Alimentarius Commision

The Codex Alimentarius Commision was created by the food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) to develop food standards and guidelines

Contamination

The presence of undesirable chemicals (e.g. detergents), foreign bodies (e.g. glass) or living organism (e.g. salmonella) in a food e.g. a cooked chicken product is contaminated with salmonella

Control Measure

any action which can be taken or used to prevent a hazard or reduce it to an acceptable safe level e.g. keeping the temperature of refrigerated cooked ham at ≤ 5^oC

Corrective Action

The action taken when the monitoring of a critical point indicates a potential loss of controls, or when a critical limits is not met

Critical Control Point (CCP)

A step in which control can be applied and is essential to prevent a food safety hazard or reduce it to an acceptable level, e.g. through of a raw chicken product such that the core temperature reaches 75^oC e.g. 70^oC for 2 minutes

Critical Limits

A maximum/ minimum limit at a CCP which can be monitored and which indicates that the food is acceptable or unacceptable e.g. core temperature at the centre of a cooked beef burger following cooking must reach 75^oC

Cross-Contamination

The transfer of microorganisms from 1 source such as raw foods, people, equipment or environment to another source such as a cooked food e.g. raw meal held on the top shelf of a refrigerator drips onto a cake held on the bottom shelf and bacteria will spread from the meat to the cake

Danger Zone

The temperature range in which most pathogenic microorganisms grow and multiply in foods e.g. between 5^oC and 63^oC

F

Food Hygiene

All measures necessary to ensure the safety of food for sale or supply to the customer, e.g. prevention of cross-contamination between raw and ready-to-eat foods

Foodborne Illness

Illness resulting from infection or intoxication after eating or drinking a contaminated food e.g. eating beef burger contaminated with E-coli 0157:H7 and becoming ill

Foodborne Outbreak

Two or more people developing the same illness after eating or drinking the same food e.g. number of people visit a restaurant, eat the same meal contaminated with salmonella and become ill

Food Poisoning

A foodborne illness resulting from the consumption of a biologically or chemically contaminated food e.g. eating a cooked chicken breast contaminated with salmonella and become ill

Food Spoilage

Food that has decayed or decomposed due to the growth of microorganisms e.g. sour milk

G

Good Manufacturing Practice (GMP) 

The minimum quality and safety requirements aimed at ensuring that foods are prepared in a consistent manner according to agreed specifications e.g. raw and cooked food products are stored in separate refrogerators

H
HACCP Plan/System

A food or process specific document written according to the principle of HACCP to ensure the control of hazard which are significant for the safety of that foods e.g. HACCP pln to control the safety of food on catering bussiness

I
Infection

An illness that result from, eating food contaminated with pathogenic organisms e.g. salmonellosis

Inspection

An internal or external examination of a food, food process, quality or food safety system such as HACCP in order to establish compliance with specific business, regulatory or legislative requirements e.g. an inspection of a restaurant by an EHO to ensure that hygiene regulations are been complied with

P

Perishable Food

A term applied to food with a short shelf-life which includes high-risk foods e.g. freshly prepared coleslow

Personal Hygiene

Individual cleanliness and practices of cleanliness or personal cares e.g. washing hand with soap and hot water after using the toilet


S

Shelf-life

The period of time during which a food will remain edible to consume