Food Hygiene and Sanitation

These flashcards cover key vocabulary and concepts related to food hygiene and sanitation, including definitions of terms and important principles.

Food

Any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, and promote growth.

Food Safety

An assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Food Hygiene

The measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff.

Food Sanitation

The creation and maintenance of conditions that prevent food contamination or foodborne illness.

Foodborne Disease

A disease caused by consuming food and water that is infectious or toxic.

Food Contamination

The presence of unwanted substances in food.

Food Adulteration

The addition of adulterants to otherwise safe substances, making the food unhealthy or unsafe.

Biological Hazards

Microorganisms such as bacteria, viruses, fungi, and parasites that can cause foodborne diseases.

Chemical Hazards

Substances that can cause foodborne illness, including toxic metals, pesticides, and cleaning products.

Physical Hazards

Foreign objects such as hair, glass, and insects that accidentally contaminate food.

Allergens

Substances in foods that can cause allergic reactions, such as milk, eggs, nuts, and fish.

Foodborne Infection

Illness caused by consuming food that contains live bacteria or pathogens.

Foodborne Intoxication

Illness caused by consuming food that contains toxins released by pathogens; the pathogens themselves do not cause illness.

Preventive Measures

Steps taken to control food safety risks, such as the Hazard Analysis Critical Control Point (HACCP) system.

Risk Analysis

The analysis of risks associated with unsafe food, including risk assessment, management, and communication.

Transparency in Food Control

Ensuring all decision-making processes in food safety are open and accessible to stakeholders.

Factors Underlying Foodborne Diseases

Personal hygiene, temperature, improper cooking, unsafe sources, and cross-contamination, among others.

Principles of Food Control System

Includes integrated farm-to-table concepts and preventive measures to ensure food safety.