Food Technology: Food Hygiene, Nutrition, and Hospitality Operations

Vocabulary practice cards focusing on food hygiene principles, the temperature danger zone, digestive system anatomy, key nutrients, stages of the life cycle, hospitality roles, and relevant workplace and food safety legislation.

Food hygiene

The practices relating to the cleanliness of the kitchen environment, equipment, and structural layout to prevent contamination and bacterial growth.

Cross contamination

The transfer of harmful bacteria from one food, surface, or person to another, occurring when raw foods come into contact with cooked foods.

Food Safety

The handling, preparation, and storage practices required to keep food fit for human consumption and free of pathogens.

Personal hygiene

The personal habits and standard operating procedures required of an individual to prevent the contamination of food.

Temperature danger zone

The temperature range between $5^\times\text{C}$ and $60^\times\text{C}$ where bacterial growth is greatest.

Bacteria

Microscopic organisms that cause food poisoning when consumed live in food or through toxins produced in the stomach.

Yeasts

Single-cell plant organisms that produce slime on fruit juices and vinegar products and cause foods to ferment and spoil.

Moulds

Fungi visible to the naked eye that reproduce by forming airborne spores on the surface of foods in warm, moist environments.

Digestion

The process by which food is broken down into smaller chemical units that can be absorbed by the body.

Gastrointestinal tract (GI tract)

The muscular tube approximately $8\,\text{meters}$ in length where digestion occurs, running from the mouth through the esophagus, stomach, intestines, rectum, and anus.

Metabolism

The chemical processes that convert food into energy, referring to the speed and rate at which food is broken down and absorbed by the body.

Essential amino acids

Amino acids required for growth and tissue repair that cannot be manufactured by the body and must be supplied through the diet.

Non-essential amino acids

Amino acids that can be synthesized directly by the body.

Complex carbohydrates

Carbohydrates or starches consisting of long molecular chains (such as grains, rice, corn, and oats) that take longer to digest.

Lipids (fats)

Concentrated sources of energy, warmth, and protection that help form cell walls and transport fat-soluble vitamins A, D, E, and K.

Calcium

An essential mineral that builds and strengthens bones and teeth and assists with muscle function.

Iron

A mineral essential for forming hemoglobin in red blood cells to transport oxygen throughout the bloodstream.

Sodium

A dietary mineral that regulates the fluid balance surrounding body cells.

Dietary fiber

Indigestible plant material that regulates bowel movements, reduces constipation, lowers cholesterol, and assists food transit through the digestive tract.

Phytochemicals

Plant-derived non-nutrient chemicals that act as antioxidants to protect cells against free radicals and lower disease risks.

Phytoestrogens

Phytochemicals found in foods like soy and oranges that mimic estrogen, reducing risks of cancer and cardiovascular disease and easing menopausal symptoms.

Probiotics

Beneficial live microorganisms found in dairy products that maintain intestinal health, enhance digestion, and support immune function.

Non-active nutrients

Nutritional components found in food that are not strictly essential for basic human survival.

Food habits

The patterns and behaviours that influence what, when, and how individuals consume food, shaped by social, economic, cultural, and environmental factors.

Undernutrition

A state resulting from an insufficient intake of one or more essential nutrients, leading to specific deficiency disorders such as anemia, scurvy, or rickets.

Overnutrition

Excessive nutrient or energy intake—predominantly from lipids and refined carbohydrates—contributing to lifestyle disorders such as obesity and type 2 diabetes.

Profit catering establishments

Commercial food service businesses—such as restaurants, food trucks, and airline catering—that operate primarily to generate financial profit.

Non-profit catering establishments

Food operations provided as a community or public service (such as Meals on Wheels, hospitals, and school canteens) funded or subsidised by the government.

Back of house (BOH)

Behind-the-scenes hospitality areas not accessible to guests, including kitchens, preparation rooms, storerooms, and staff offices.

Front of house (FOH)

All public areas within a hospitality establishment where patrons are received, seated, and served.

Executive chef

The senior kitchen professional managing all culinary operations, including stock ordering, menu engineering, roster scheduling, and staff training.

Sous chef

The second-in-command chef responsible for overseeing day-to-day kitchen operations and supervising culinary staff.

Apprentice

A trainee cook working under the supervision of qualified chefs across a formal $4\text{-year}$ vocational training contract.

Kitchen hand

A kitchen support worker responsible for dishwashing, area sanitation, and basic food preparation assistance.

Work Health and Safety Act 2011 (NSW)

New South Wales legislation established to protect the health, safety, and welfare of employers, employees, and self-employed workers in the workplace.

Industry Awards

Legally enforceable standards establishing minimum pay rates, working hours, leave allowances, and penalty rates negotiated between unions and employers.

Enterprise Agreements

Formal collective contracts negotiated directly between employers and employees or unions that provide workplace terms superior to the modern award.

Equal Employment Opportunity (EEO)

The principle guaranteeing fair workplace treatment, merit-based selection, and equal advancement opportunities free from personal bias or discrimination.

Environmental Health Officers (EHOs)

Authorized government officials who enforce food hygiene standards by inspecting food businesses, taking samples, issuing improvement notices, and issuing fines.

Food Act 2003 (NSW)

Primary state legislation designed to ensure food sold for human consumption is completely safe, suitable, and honestly labeled without deception.

Smoke-Free Environment Act 2000 (NSW)

Legislation banning smoking inside and outside commercial dining spaces and near food service stalls to protect people from passive smoking.

Food spoilage

The process whereby food deteriorates and becomes unpalatable or unsafe due to undesirable changes in appearance, odor, flavor, or texture.

Pasteurisation

A mild heat-preservation technique used on liquids like milk and fruit juices to destroy pathogenic microorganisms without significantly altering flavor.