Page 59 - Comprehensive Food Safety

31.03.2020

Hepatitis A A highly contagious form of viral hepatitis transmitted in food, causing fever
and jaundice
Method A particular procedure for doing something
Microbe A microorganism, especially a bacterium causing disease or fermentation

Microorganism A microscopic organism, especially a bacterium, virus or fungus
Minced meat Meat that has been minced or ground

Personal hygiene Maintaining the cleanliness of one’s body and clothing
Pesticide A substance used for destroying insects or other organisms
Pests Rats, mice, birds, insects, cats, dogs

Physical hazards Foreign matter that could accidentally get into food and cause contamination
Pickling A method of preservation that adds acidic ingredients to a recipe to lower
the pH level to below 4.6

Potentially hazardous Food that must be kept at certain temperatures to minimise the growth of
food harmful microbes that can be present in the food or to prevent toxins
forming in the food

Poultry Domestic fowl, such as chickens, turkeys, ducks and geese
Procedure An established or official way of doing something
Ready-to-eat food Food that has been prepared and cooked and is ready to eat without further
handling

Reduce To make smaller or less in amount, degree, or size
Risk A situation involving exposure to danger
Safe food Food that won’t make people sick

Sanitising A procedure to kill harmful bugs
Sinus infection Inflammation of the nasal cavities which results in yellow or discoloured
discharge from the nose
Suitable food Food that meets compositional, labelling and identification requirements and
is in the right condition for its intended use
o
o
Temperature danger 5 c to 60 c
zone
Toxin A poison of plant or animal origin

Use-by date The recommended date by which a product should be used or consumed.
Utensil A tool, container, or other article eg spoon, tongs, serving dish

Vomiting To eject matter from the stomach through the mouth
Waste management What to do with your rubbish

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