Glossary

Acid A clear liquid that has a pH lower than 5. An example of an acidic liquid is lemon juice.

Adrenaline Also known as epinephrine, is given via auto-injector for emergency relief of food allergy symptoms.

Aerobe Any organism that requires oxygen to produce energy.

Allergen Substance that can trigger allergic reaction; common food allergens include wheat, daily, eggs, fish, shellfish, tree nuts, peanuts, and soy.

Allergic Reaction The hyper reaction of the body's immune system after exposure to allergen.

Anaerobe A bacterium that does not require oxygen to produce energy. Some species are able to switch their systems between aerobic and anaerobic respiration to survive in difficult conditions.

Anaphylaxis Anaphylaxis is a severe allergic reaction that is life threatening. Usually two systems of the body are involved such as the respiratory and circulatory system. An example of a reaction with these two systems would be difficulty breathing (respiratory) and drop in blood pressure (circulatory).

Antihistamines Drugs block histamine that body releases during an allergic reaction.

Asthma A disease of the lung airways, which causes the airways to get swollen and inflamed, which makes breathing difficult. Having asthma can increase the severity of an allergic reaction to food.

Bacteria Single celled micro-organisms found in the environment that multiply quickly under the right conditions. Some bacteria can cause disease while other 'friendly' bacteria can help protect the body.

Best Before date A date assigned to foods with a shelf-life of two years or less. It may be safe to eat foods after the 'best before' date, but they will have lost peak flavour and nutritional qualities and attributes.

Carrier A person or animal who harbours, and may pass on, harmful bacteria, even though that person may show no signs of illness.

Chemical contamination The contamination of food by chemicals.

Cleaning The removal of dirt

Coeliac disease An auto-immune disease that attacks tissue in the small intestine after ingestion of any and all foods containing gluten.

Contamination The unintended presence of harmful substances or bacteria in food

Control Measure Any action or activity that can be used to prevent or eliminate a food safety hazard or to reduce the risk to an acceptable level.

Corrective Action The means by which hazards are prevented from occurring. Any action to be taken when the results of monitoring has deviated from critical Control Point.

Critical Limit A criterion which separates acceptability from unacceptability

Cross Contamination The direct or indirect transfer of biological, chemical or other contaminants from raw food to other food that may cause the food to be unsafe for human consumption

Detergents A purifying or cleansing substance made from chemical compounds with oil-dissolving effects, which removes grease and dirt but does not kill bacteria.

Direct cross-contamination Where contamination occurs when there is direct contact between the source of bacteria and the food.

Disinfectants Chemicals that reduce pathogenic microbes to safe levels but do not remove grease and dirt. Less effective in the presence of organic matter.

Due diligence In the example of a food business, the process by which it must be able to demonstrate that it has done everything within its power to safeguard consumer health.

Epinephrine Also known as adrenaline, is given via auto-injector for emergency relief of food allergy symptoms.

FBO Food Business Operator

FIFO (First In First Out) A simple way of remembering how to apply good stock rotation.

Food allergy An intolerance to certain types of foods, causing the consumer to become ill after eating.

Food Any substance, usually of plant or animal origin, that can be consumed and metabolised by an organism to produce energy and stimulate growth.

Food Business Any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs

Food handler A proprietor, employee or any other person who works in or in connection with, a food business where food is processed, prepared, stored, distributed or exposed for sale.

Food Intolerance Refers to an abnormal response to a food or additive, but it differs from an allergy in that it does not involve the immune system. Also, the severity of the reaction is much less with food intolerance than food allergy.

Food Safety The steps taken to avoid risks to public health arising from food intended for human consumption.

Food Safety Management System A method of demonstrating the ability to control food safety hazards.

Food Safety Policy A document, which defines an organisation's commitment to food safety and which briefly outlines how food safely is managed.

Gastroenteritis An illness that causes the lining of the gastrointestinal tract to become swollen, causing vomiting, diarrhoea and fever. Gastroenteritis is contracted by coming into contact with contaminated foods and beverages or with another person who is infected. Regular handwashing helps significantly in preventing it.

Gluten Foods that contain gluten come from the botanical family, Triticum spp, also known as the wheat family.

HACCP (Hazard Analysis and Critical Control Point) A system which identifies, evaluates and controls hazards, which are significant for food safety

Hazard A biological chemical or physical agent in, or condition of food with the potential to cause an adverse health affect

Hazard analysis The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.

Healthy Carrier A person who harbours pathogenic bacteria in their body and displays no symptoms

Hives Itchy area of skin or rash, raised above surrounding skin.

Immune system The system in human bodies that combats disease. Our immune systems do not work so well when we are older or ill, when we are very young. This is why it is vital to know who we are serving so that we safely plan menus and identify hazards.

Indirect cross-contamination The process by which bacteria are transferred from the source to the food via a vehicle.

Infective Dose The number of bacteria per gram or the quantity of toxin per gram that is required to cause infection

Lactose Sugar found in milk.

Lactose Intolerant When someone has difficulty digesting lactose. Lactose intolerance is very different than a dairy allergy, which is a reaction of the body's immune system and can be life threatening.

Microbes (or micro-organisms) Tiny living organisms, including bacteria, viruses and fungi which can be seen only with the aid of a microscope. Some microbes can cause infectious disease while certain microbes can grow on food and cause food spoilage.

Microbiology The study of very small living things called micro-organisms

Mould A fine and usually furry growth of microscopic fungi found on food objects and surfaces exposed to moist air.

Personal hygiene The process of keeping the body including the hair and especially the hands clean, avoiding habits such as nose picking and nail biting, wearing clean, protective outer clothing and appropriate headgear.

pH scale A scale ranging from 0 to 14 that is used to measure the acidity or alkalinity of substances. A pH of less than 7 is acidic while a pH greater than 7 is alkaline, with 7 being neutral. The human stomach has a PH value of roughly 2.

Physical contamination The contamination of food by foreign objects (anything that is found in the food that should not be there).

Pre-requisite Programme The general hygiene and other requirements that must be met to ensure food safety

Preservation The process of preventing organic matter from spoiling or decaying, usually by refrigeration, canning or salting.

Proprietor The person who carries on the food business and includes the person, for the time being, in charge

Ready-to-eat food All food that will not be cooked (or processed) to kill bacteria. It must never come into contact with bacteria such as those found on raw meat.

Record Evidence, in written or electronic form, which demonstrates that the food safety management system is being and has been complied with

Risk The likelihood that a hazard will cause harm.

SOP Standard Operating Procedure

Susceptible groups The term for vulnerable groups in society including the elderly, the very young i.e. babies and toddlers, pregnant women and individuals who are immunocompromised.

Toxins Poisonous substances, particularly those formed by pathogenic bacteria, which are capable of causing disease when brought into contact with other living organisms. Toxins may survive high and low temperatures, salty conditions and a vacuum (absence of air) and can lead to rapid food poisoning.

Zoning The separation of the various operations in the food process into different areas.