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an illness caused by contaminated food
symptoms of food poisoning
nausea, diarrhoea, fever, vomiting, stomach pain
are living things that have only one cell. Under a microscope, they look like balls, rods, or spirals. They are the simplest creatures considered alive.
bacteria grow best in
warm, moist conditions with food and time to multiply.
foods more likely to cause food poisoning. Usually high in protein - eggs, shellfish, meat, poultry.
foods unlikely to cause food poisoning. Usually dry foods or high in fat, acidity or sugar - cereals, bread, jam, pickles.
found in chicken and eggs
found in raw meat and raw vegetables.
found in soft cheese and meat.
found on human skin, and around the nose and mouth.
found in cooked rice.
Food Safety Act (1990)
is a law to protect customers and ensure the quality and safety of food.
Environmental Health Officers
ensure that catering establishments are safe, hygienic and in compliance with the law.
conducive to maintaining health and preventing disease, especially by being clean; sanitary.
recommended core temperature when cooking food
5 - 63 degrees
minimum temperature for hot-holding food
recommended temperature for chilled food (eg fridge)
5 degrees (or lower)
recommended temperature for frozen food
-18 degrees (or lower)
harmful chemicals and microorganisms in food which can cause consumer illness
first in, first out
a food rotation system to ensure the oldest food is eaten/used first
red chopping board
blue chopping board
yellow chopping board
green chopping board
salad and fruit
brown chopping board
white chopping board
bakery and dairy
refers to safety. Food can be eaten up to the end of this date but not after even if it looks and smells fine.
refers to quality rather than food safety. Foods with this date should be safe to eat after the date, but they may no longer be at their best.
unwelcome guests in a kitchen. Rats, mice, flies, cockroaches.
Health and Safety at Work Act (HASAWA)
a law which protects employees and gives rules which employers must follow.
a warning sign
yellow triangle with a black symbol
a mandatory (must-do) sign
blue circle with a white symbol
a prohibition (don't-do) sign
red circle with a diagonal line through it and a black symbol
an emergency sign
green square or rectangle with a white symbol
a fire sign
a red square or rectangle with a white symbol
device used to extinguish or control small fires, often in emergency situations.
a safety device designed to extinguish small, starting fires. It consists of a sheet of fire retardant material which is placed over a fire.
Sound the alarm; call fire services; turn off gas and electricity; try to put out fire if safe to do so; leave the building, closing all doors behind you; do not re-enter building.
practice of what to do if there is a fire.
the first medical care a person gets when they're hurt.
an injury caused by dry heat, such as a fire, oven or hot object.
an injury caused by wet heat, such as boiling water, steam or hot oil.
identifying possibly hazards and thinking of ways to reduce or remove risks.
anything which could cause harm or danger. It should consider both food safety and personal safety.
Hazard Analysis Critical Control Point
HSE Five-Point Plan
a structure for risk assessments: identify hazards; identify those at risk; identify ways to reduce or remove risk; write down findings and action points; review the risk assessment regularly.