Hospitality – Food Safety, Hygiene & WHS Essentials

A comprehensive set of vocabulary flashcards covering key terms, laws, hazards, controls, hygiene practices and WHS concepts essential for food safety and hospitality operations.

HACCP (Hazard Analysis and Critical Control Points)

A systematic preventive food-safety system that identifies, evaluates and controls hazards throughout the food production cycle.

Critical Control Point (CCP)

Step in a food process where control can be applied to prevent, eliminate or reduce a food-safety hazard to an acceptable level.

Critical Limit

A measurable value (e.g., time, temperature, pH) that must be met at a CCP to keep food safe.

Monitoring (HACCP)

Routine observation or measurement of CCPs to ensure critical limits are met.

Corrective Action

Procedure taken when monitoring shows a CCP is out of control, to restore safety and prevent unsafe food reaching customers.

Verification (HACCP)

Activities (e.g., audits, sampling) that confirm the HACCP system is working effectively.

Record Keeping (HACCP)

Documenting evidence of monitoring, corrective actions and verification for traceability and compliance.

Food Safety Program (FSP)

Written plan describing how a business manages food-safety hazards, usually based on HACCP and supporting programs.

Food Safety Supervisor

Trained person appointed under the Food Standards Code to oversee food-safety practices and staff compliance.

Food Act 2003 (NSW)

State legislation ensuring food for sale is safe and suitable for human consumption.

Food Regulation 2015 (NSW)

Detailed rules supporting the Food Act, focusing on high-risk sectors and enforcement powers.

ANZFS Code

Australia New Zealand Food Standards Code; sets minimum standards for labelling, food safety and composition.

NSW Food Authority

State regulator that monitors food businesses, issues ‘name and shame’ penalties and works with local councils.

Environmental Health Officer (EHO)

Local council inspector who audits food premises for hygiene and legal compliance.

Scores on Doors

NSW program that publicly displays hygiene ratings of food premises after inspection.

Hazard (Food)

Anything with potential to cause harm in food, including biological, chemical or physical agents.

Risk (Food Safety)

The likelihood that a hazard will cause harm under real conditions.

Contamination

Introduction of harmful substances or micro-organisms into food, making it unsafe or impure.

Cross-contamination

Transfer of bacteria or allergens to food from other foods, surfaces, equipment or hands.

Potentially Hazardous Food

High-protein, low-acid foods that support bacterial growth (e.g., meat, dairy, cooked rice).

Temperature Danger Zone

5 °C – 60 °C range in which bacteria multiply rapidly in food.

Two-Hour / Four-Hour Rule

Guideline for how long potentially hazardous food can be kept in the danger zone before use or disposal.

Calibration (Thermometer)

Adjusting a thermometer so it reads temperatures accurately for food-safety checks.

FIFO (First-In, First-Out)

Stock rotation method where older stock is used before newer deliveries.

Pathogen

Disease-causing micro-organism such as bacteria, virus or parasite.

Campylobacter

Spiral-shaped bacterium causing gastroenteritis, often linked to raw poultry and unpasteurised milk.

Escherichia coli (E. coli)

Bacterium from faecal contamination; some strains cause severe food-borne illness.

Listeria monocytogenes

Bacterium able to grow at refrigeration temps; dangerous for pregnant women and elderly.

Salmonella

Rod-shaped bacterium causing fever, cramps and diarrhoea; linked to eggs, poultry and sprouts.

Bacillus cereus

Spore-forming bacterium in rice and pasta; produces toxins causing vomiting or diarrhoea.

Clostridium botulinum

Anaerobic bacterium producing deadly neurotoxin; associated with improperly canned low-acid foods.

Staphylococcus aureus

Bacterium on human skin; produces heat-stable toxin in creamy foods and salads.

Hepatitis A

Virus causing liver disease; spread by faecal contamination of water, shellfish or ready-to-eat foods.

Physical Contamination

Presence of foreign objects (hair, glass, metal) in food.

Chemical Contamination

Presence of harmful chemicals (cleaners, pesticides) in food.

Microbiological Contamination

Presence or growth of bacteria, viruses, moulds or yeasts in food.

Food Allergen

Protein that triggers immune response; common ones include nuts, eggs, milk, gluten, shellfish.

Anaphylaxis

Severe allergic reaction requiring immediate adrenaline (EpiPen) and emergency care.

Hand Washing

Most important personal-hygiene practice; uses warm water, soap and 20 seconds scrubbing.

Personal Hygiene

Individual cleanliness standards (shower, clean uniform, tied hair, no jewellery, handwashing).

Environmental Hygiene

Cleanliness of premises, equipment, benches, storage areas and waste facilities.

Food-Borne Illness

Disease resulting from consuming contaminated food or beverages.

Stock Rotation

Systematic use of older stock first to minimise spoilage and waste.

Cleaning

Removal of visible dirt and food residues from surfaces with detergent and water.

Sanitising

Reducing micro-organisms to safe levels using heat or food-grade chemicals after cleaning.

Pest Control

Preventing and managing rodents, insects and birds through hygiene and professional services.

Single-Use Item

Disposable utensil or packaging intended for one use only (e.g., straw, takeaway cup).

Food Handler

Anyone who touches food, ingredients or food-contact surfaces in a business.

WHS (Work Health and Safety)

Australian framework for protecting workers’ health, safety and welfare at work.

SafeWork NSW

State agency enforcing WHS legislation, investigating incidents and issuing notices or fines.

PCBU (Person Conducting a Business or Undertaking)

Legal entity responsible for ensuring workplace health and safety under WHS Act 2011.

Duty of Care

Legal and moral obligation to ensure safety of others in the workplace.

Act (Legislation)

Law passed by parliament, e.g., Work Health and Safety Act 2011 or Food Act 2003.

Regulation

Detailed legal rules explaining how to comply with an Act.

Code of Practice

Practical guide (often industry-written) on how to meet legal obligations safely and ethically.

Australian Standard

Published technical specification that ensures consistency of products, services or systems.

Manual Handling

Lifting, carrying, pushing or pulling tasks that can cause musculoskeletal injury if unsafe.

SDS (Safety Data Sheet)

Document detailing hazards, handling and first-aid for a chemical product.

Dangerous Goods

Substances that pose risk of fire, explosion or health harm (gases, solvents, corrosives).

PPE (Personal Protective Equipment)

Clothing or gear (gloves, aprons, goggles) worn to reduce exposure to hazards.

Ergonomics

Designing tasks and workplaces to fit the worker and prevent strain or injury.

Hazard Identification

Process of recognising situations that could cause harm in the workplace.

Risk Assessment

Evaluating likelihood and severity of harm from a hazard to decide controls.

Risk Control Hierarchy

Ordered methods to manage hazards: elimination, substitution, engineering, admin, PPE.

Substitution (Risk Control)

Replacing a hazardous process or substance with a safer alternative.

Isolation (Risk Control)

Separating people from a hazard (e.g., quarantining chemicals, restricted areas).

Engineering Control

Physical change to workplace or equipment to reduce risk (e.g., guards, ventilation).

Administrative Control

Policies, procedures and training to minimise risk (e.g., safe-work procedures).

Personal Protective Equipment (PPE)

Last line of defence when other risk controls cannot eliminate hazard exposure.

Cleaning Schedule

Documented timetable detailing what, when and how areas and equipment are cleaned and sanitised.

Approved Supplier Program

System for sourcing ingredients only from verified suppliers meeting safety standards.

Paddock to Plate

Concept of monitoring food safety along the entire agri-food chain from production to consumer.

Adulterated Food

Food that has been tampered with or made impure, rendering it unsafe or deceptive.

Food Recall

Removal of unsafe food from sale or distribution by a manufacturer or authority.

Name and Shame Register

NSW Food Authority online list of businesses penalised for serious food-safety breaches.

Hot Holding

Maintaining cooked food at 60 °C or above to stop bacterial growth during service.

Rapid Cooling

Lowering cooked food from 60 °C to 21 °C within 2 h and to 5 °C within 4 h.

Sous Vide

Vacuum-sealing food and cooking it at precisely controlled low temperatures in a water bath.

Dry-Heat Cooking

Methods without added moisture (grilling, roasting, frying, baking, microwaving).

Moist-Heat Cooking

Methods using water or steam (boiling, poaching, steaming, braising, stewing).

Blanching

Briefly boiling food then plunging into ice water to halt cooking and set colour.

FIFO Label

Sticker noting preparation or use-by date to aid first-in, first-out stock rotation.

Clean-As-You-Go

Work practice of cleaning and sanitising surfaces continually during food preparation.

Waste Minimisation

Strategies to reduce food, packaging and resource waste (portion control, composting, recycling).

Biodegradable Cleaning Product

Detergent or sanitiser that breaks down naturally without harming the environment.

Energy Efficiency

Using less energy to achieve the same output (e.g., LED lighting, high-star appliances).

Water Conservation

Reducing water use through practices like pressure sprays, auto-shut taps and full-load dishwashing.

DRSABCD

First-aid action plan: Danger, Response, Send for help, Airway, Breathing, CPR, Defibrillation.

First Aid

Immediate care given to an injured or ill person until professional help arrives.

EpiPen

Auto-injector delivering adrenaline to treat severe allergic (anaphylactic) reactions.

Food Handler Health Reporting

Legal requirement to inform employer of illness or injury that may contaminate food.

Single-Step Food Preparation

Mobile vending practice where food is cooked and served without complex processing.

Hand-Wash Station

Designated sink with warm water, soap and single-use towels or dryer for hygienic handwashing.

Sanitiser Concentration

Specified dilution ratio of chemical sanitiser to water required for effective germ kill.

Food Safety Calibration Log

Record detailing date, method and results of thermometer or scale accuracy checks.

Cleaning Verification

Checks (e.g., ATP swabs, visual inspection) confirming surfaces are properly cleaned and sanitised.

Compost Bin

Receptacle for organic kitchen waste to break down into nutrient-rich soil, reducing landfill.

Grease Trap

Plumbing device that captures fats and oils to prevent clogging and environmental pollution.

Backflow Prevention

Device stopping contaminated water entering clean supply, protecting potable water.

Personal Protective Clothing

Chef jacket, apron, hairnet and enclosed shoes worn to protect food and worker.