Food hygiene glossary

2-hour/4-hour rule

A rule for ready-to-eat, potentially hazardous food kept between 5°C and 60°C. Under 2 hours in total: use it or refrigerate it. 2 to 4 hours: use it, but do not refrigerate it again. Over 4 hours: throw it out.

Adrenaline injector

A pen-shaped device that gives a dose of adrenaline to treat anaphylaxis. People with a severe allergy may carry one; help them use it and call 000.

Allergen

A food that can cause an allergic reaction. Australia's declared allergens are peanut, tree nuts, egg, milk, fish, crustacea, mollusc, soy, sesame, wheat, gluten, lupin and added sulphites.

Anaphylaxis

The most severe form of allergic reaction, which can kill. Signs include swelling of the face or tongue and difficulty breathing. Call 000 and help the person use their adrenaline injector.

Best-before

A date mark about quality. The food can still be safe after this date if it has been stored correctly, but its quality may be lower.

Category one

Under Standard 3.2.2A, a business that makes and serves ready-to-eat, potentially hazardous food from raw ingredients, such as a restaurant, café or caterer. It needs all three food safety management tools.

Category two

Under Standard 3.2.2A, a business that only handles ready-to-eat, potentially hazardous food made by someone else, without making it from raw ingredients. It needs food handler training and a food safety supervisor.

Coeliac disease

An immune reaction to gluten that damages the gut. Gluten is in wheat, barley, oats and rye; even crumbs can cause harm.

Contact time

How long a sanitiser must stay on a surface to kill germs. It is printed on the label.

Cross-contamination

The transfer of harmful bacteria, or allergens, from one food or surface to another, usually from raw food to ready-to-eat food.

Crustacea

Shellfish with a hard shell and legs, such as prawns, crab, lobster and crayfish. A declared allergen in Australia.

Danger zone

Between 5°C and 60°C, the temperatures at which bacteria grow in food.

Environmental Health Officer

An officer, usually from the local council, who inspects food businesses and enforces food law.

FIFO

First in, first out: use older stock first by moving it to the front and putting new deliveries behind.

Food handler

Anyone who handles food at work, or surfaces that touch food, for example by cooking, preparing, serving or cleaning.

Food safety supervisor

A person appointed by a food business under Standard 3.2.2A to supervise food safety. They need a certificate from a registered training organisation or an organisation recognised by the food authority.

Food Standards Code

The national food standards for Australia and New Zealand, written by FSANZ and made law in each state and territory by its Food Act.

FSANZ

Food Standards Australia New Zealand, the agency that writes the Food Standards Code.

Lupin

A legume whose flour is used in some breads, pasta and gluten-free foods. A declared allergen in Australia.

Mollusc

Shellfish such as oysters, mussels, squid, octopus and scallops. A declared allergen in Australia.

Potentially hazardous food

Food that must be kept at 5°C or below, or 60°C or above, to stop bacteria growing, such as cooked meat, dairy, cooked rice, prepared salads and sandwiches.

Registered training organisation

A training provider registered to deliver nationally recognised training. Food safety supervisor certificates must come from an RTO or an organisation recognised by the food authority.

Sanitising

Reducing harmful germs on a clean surface to a safe level, using heat, a chemical sanitiser, or both.

Standard 3.2.2A

The Food Safety Management Tools standard. Since December 2023 it requires food service and related businesses to train food handlers, appoint a food safety supervisor and, for category one, keep records.

Use-by

A date mark about safety. Never use food after its use-by date.

These terms come from the course. See what the course covers.