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Glossary

Glossary.

Glossary Part 1

Ambient Temperature
Assistance Dogs Bacteria
Bactericidal Soap
Biological Agents Chillers/Coldstores Cleaning Compliance Contamination
Core Temperature Coved
Cross-Contamination
Cryogenic Cooling
Defrost of Equipment
Detergent Disinfection
Dormant
EHO
Electric Fly Killers Fly Screen
Food
Food Handler Food Poisoning Food Room

The temperature of the surrounding environment. Commonly used to mean room temperature. Specially trained dogs to help owners with visual, hearing or other disabilities. Single celled living organisms. Some may spoil food and some may cause illness.
A soap/detergent containing ingredients that help to destroy bacteria present on hands.
Means of pest control using other animals e.g. sparrowhawk for bird infestation. Equipment to keep food cool normally between 0 °C and 8 °C or frozen.
The removal of food residues, dirt, grease and other undesirable debris. Measures that satisfy the legal requirement.
The introduction into the food of undesirable materials or micro-organisms, or of taint that may affect its safety or wholesomeness.
The temperature found at the centre of the thickest part of a piece of food.
Rounded finish to the junctions between walls and floors, or between two walls to make cleaning easier.
The transfer of micro-organisms (usually bacteria) from contaminated foods to other foods.
A system of refrigeration using the injection of liquified gas into the storage chamber.
Periodic switching off of the refrigeration plant to allow ice build up on the evaporator to be removed.
Cleaning agent for removal of grease and food residues.
Reduction in levels of contamination on food equipment or in food premises, normally by the use of chemicals to kill micro-organisms. Disinfectants used must be suitable for use in food premises.
Description of bacteria in non-growing state but still alive ready to multiply when conditions are favourable.
Environmental Health Officer. Employed by a Local Authority. Enforces food safety (and sometimes food composition) legislation.
Equipment to control flies and other flying insects. Insects are attracted by UV lamps and destroyed on a high voltage grid or captured.
Fine mesh screen fitted to windows and other openings to stop entry of flies and other insects.
The definition of food includes drink and ice.
Anyone who handles or prepares food whether open (unwrapped) or packaged.
Illness transmitted by food. Caused either by infection or toxin.
Part of a food premises where foodstuffs are prepared, treated or processed.

Glossary Part 2

Food Waste
Foreign Object Further Training
Harbourage
Hazard
Hazard Analysis
Hermetically sealed High Risk Foods
Hygiene
Hygiene Awareness
Infestation
Legislation Load Lines
Lux Micro-Organisms Mould
Open Food
Pathogenic Micro- Organisms
Pests
Potable Water
Preserved Foods Probe
Product Codes Product Life/Shelf Life

Any food, including damaged goods, items which have exceeded their shelf life, trimmings or debris whether packaged or open and which are intended to be disposed of.
Materials or substances from the environment or from food handlers that may contaminate the food.Training for a food handler in addition to Hygiene Awareness covering; basic food microbiology, food storage and the importance of temperature control, safe food preparation and handling practices, personal hygiene, cleaning procedures and handling of waste and pest control.Areas in which pests can hide and/or nest because they are inaccessible to cleaning or inspection.
Anything that may cause harm to a person who eats the food.
A system which identifies food hazards, where they occur and the identification of measures to control them.
A package for a foodstuff with an air-tight seal, e.g. a can.
Ready to eat foods. Foods that have already gone through most or all of their preparation steps. There will be a "high risk" if these are contaminated or allowed to deteriorate because there are no further preparation steps to control the hazard.
All measures to ensure the safety and wholesomeness of food.
Knowledge by a food handler of personal hygiene, food hazards and pest control awareness sufficient to enable them to commence work.
Entry and survival of pest animals and insects in a premises or within equipment or products.
Acts of Parliament, Regulations and European Community Regulations.
Levels marked on refrigerated units above which product will be out of refrigeration or obstruct the air flow resulting in a failure to be kept at the correct temperature.
A measure of light levels.
Any small living organism especially bacteria, yeasts, moulds and viruses.
Micro-organism that can grow at low temperature in damp conditions even in high sugar/high salt food products. Spoilage organism usually clearly evident to the naked eye as grey/green substance.
Food which is not fully wrapped. Micro-organism that can cause illness or harm.
Any unwanted animal that enters and may live in the premises or foodstuffs. Water which meets legislative requirements as to its wholesomeness for drinking.
Foods processed, packed and stored in such a way that they will not allow the growth of micro-organisms which would result in spoilage or food poisoning.
Part of temperature measuring equipment that can be inserted between packs or into product to obtain temperature readings.
Date marking on product to show its safe display and user life within which the food should be consumed.
Length of time food can be stored or displayed while retaining its safety and wholesomeness.

Glossary Part 3

Proofing (against pests) Protective Clothing
Refrigeration Relevant food
Sanitizer Sneeze Guards
Spoilage
Sterilise
Stock Rotation Taint
Thermometer Toxin
TSO
Use by Date
Virus Waste Wholesome

Design, construction and treatment of premises, doors, windows and entry points for services to restrict the entry of pests.
Coats, aprons, hats etc. to be worn by food handlers to prevent contamination of food products by the individual.
All equipment used to keep food cool.
High risk foods as described in column A of assessment table 1 in Part 3 of this Guide, and other foods which are stated to require refrigeration at a specified temperature.
Chemical for cleaning and disinfecting equipment or work surfaces.
Screen, usually glass or other transparent material, fitted to some food display units. May reduce airborne contamination from customers sneezing or coughing.
Food deterioration resulting in off flavours, odours and possibly appearance indicating products are unsuitable for sale or to eat.
Treatment with heat or chemicals to kill all micro-organisms and viruses. Practice of ensuring all stock is sold within shelf life.
Contamination of food with undesirable flavours or odours often from another product e.g. chocolate will develop a soapy flavour if stored next to detergent washing powders.
Equipment used to measure temperature of equipment or products.
Poisonous substance. May be contamination from external sources e.g. chemical spillage or produced by growth of micro-organisms.
Trading Standards Officer - employed by a Local Authority. Enforces food composition (and sometimes hygiene) Regulations.
Date mark required on highly microbiologically perishable pre-packed foods. It is an offence to sell food after its “Use By” date.
Microscopic organism. Some are transmitted by foods and may cause illness. Viruses cannot multiply or grow on foods.
Any product, packaging or materials that are unwanted and intended to be disposed of and removed from a food area or premises.
Food fit to eat and free from defects.