Common definitions used in food safety and food hygiene

Ambient temperature
The temperature of the surrounding environment. Commonly used to mean room temperature.

Bacteria
A group of single cell living organisms. Some may spoil food and some my actually cause illness.

Best before date
Date mark required on longer life food that are not subject to microbiological spoilage. This mark relates to food quality rather than safety.

Cleaning
The removal of dirt and grease.

Contamination
The introduction or occurrence in food of any microbial pathogens, chemicals, foreign material, spoilage agents, taints, unwanted or diseased matter, which may compromise its safety or wholesomeness.

Critical points
Points at which hazards can be controlled.

Cross - contamination
The transfer of germs from contaminated (usually raw) foods to other foods.

Detergent
Materials used for removing dirt during cleaning (not involved in the destruction of micro-organisms.

Due diligence
The legal defence, available in Section 21 of the Food Safety Act 1990, that a person took all reasonable precautions and exercised all due diligence to avoid the commission of the offence.

Food handler
Anyone in a food business who handles food.

HACCP
Hazard analysis critical control point. A structured approach to identification and control hazards.

Hazard
Something when eaten has the potential to cause harm.

Hazard analysis
Identifying hazards, the steps at which they could occur, and the introduction of control measures to control them.

High risk foods
Ready to eat foods which require practically no further preparation or treatment.

Use by date
Date marking required on microbiologically perishable pre-packed foods.

If you want further information we advise you to buy a copy of the Industry Guides to Good Hygiene Practice. Contact the Chartered Institute of Environmental Health to order a copy, telephone 020 7928 6006.