Food safety

Microorganisms

Tiny living organisms, including bacteria, fungi, and viruses, that can cause foodborne illnesses.

Bacteria

Single-celled microorganisms that can multiply rapidly under favorable conditions and cause foodborne illnesses.

Salmonella

A common foodborne bacteria found in raw poultry and eggs that causes diarrhea, fever, and cramps.

E. coli (Escherichia coli)

Bacteria found in raw or undercooked meat and contaminated water; can lead to kidney failure.

Listeria monocytogenes

A bacteria associated with soft cheeses and unpasteurized milk; grows in refrigeration and poses risks to pregnant women.

Food Spoilage

Deterioration of food quality, making it unsafe or unappealing, due to microorganisms, enzymes, or chemical changes.

Contamination

Introduction of harmful microorganisms or substances into food, including biological, chemical, and physical contaminants.

Cross-contamination

The transfer of harmful bacteria between foods, surfaces, equipment, or handlers.

Food Poisoning

Illness caused by consuming contaminated food, resulting in symptoms like nausea, vomiting, and diarrhea.

Food Allergies

Immune system reactions to specific food proteins, causing symptoms like hives and anaphylaxis.

Common Food Allergens

Food substances that commonly cause allergic reactions, including peanuts, tree nuts, and shellfish.

Food Intolerance/Sensitivity

Non-immune response to certain foods, often due to enzyme deficiency; example: lactose intolerance.

Coeliac Disease

An autoimmune disorder triggered by gluten, damaging the intestines and causing nutrient absorption issues.

Food Safety Act 1990

Legislation ensuring food is safe to eat and accurately described.

HACCP

Hazard Analysis and Critical Control Points; a system for identifying and managing food safety hazards.

Food Hygiene Regulations 2006 & 2013

Regulations outlining hygiene requirements for food businesses, including staff training.

Food Information Regulations 2014

Legislation requiring clear allergen labeling and nutritional information for food products.

Protective Clothing

Wearable items like aprons and gloves to prevent contamination in food handling.

Training for Food Handlers

Education provided to food workers on hygiene and food safety relevant to their roles.

Danger Zone

The temperature range of 5–63°C where bacteria multiply rapidly.

Important Temperatures in Catering

Fridge: 0–5°C; Freezer: -18°C; Hot holding: above 63°C; Cooking: core temp 75°C.

Viruses

Microorganisms smaller than bacteria that can be transmitted via contaminated food or water.

Moulds

Fungi that grow on food, causing spoilage and potentially harmful mycotoxins.

Yeasts

Single-celled fungi that ferment sugars, causing spoilage or being beneficial in brewing and baking.

Implications of Food Poisoning

Health risks and financial consequences for consumers and businesses due to foodborne illnesses.

Symptoms of Food Allergies

Reactions to allergens, including hives, swelling, and difficulty breathing.

Legal Duty of Businesses

The responsibility to label allergens clearly and prevent cross-contact during food preparation.

Heat-resistant Toxins

Toxins produced by Staphylococcus aureus that can survive cooking if food is held warm for too long.

Clostridium botulinum

Bacteria that produce a dangerous neurotoxin, often found in improperly canned foods.

Bacillus cereus

A bacteria that can survive cooking and is often associated with rice and pasta.

Shigella

Bacteria that causes dysentery and is spread through contaminated food or water.

General Food Law Regulation (EC) 178/2002

Legislation that establishes overall food law principles and has transitioned into UK law post-Brexit.