Key terms
Food hygiene glossary
Plain-English definitions of the words used in the course. In the lessons, tap any underlined term to read its definition without leaving the page.
12 terms, United Kingdom version
- Carbon monoxide
- A poisonous gas with no colour or smell, made when gas burns without enough air.
- COSHH
- The Control of Substances Hazardous to Health Regulations 2002, which cover the safe use of chemicals at work.
- Guard
- A fixed or moving cover on a machine that keeps hands away from blades and moving parts.
- Hazard
- Anything that could cause harm, such as a wet floor, hot oil or a sharp blade.
- Interlock
- A safety system that cuts off the gas supply if the kitchen extraction is not running.
- Near miss
- An event that could have caused an injury but did not. It should be reported like an accident.
- PPE
- Equipment worn to protect you, such as gloves, aprons, goggles and non-slip shoes. Your employer provides it free.
- RIDDOR
- The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013, which say which accidents must be reported to the enforcing authority.
- Risk
- The chance that a hazard will cause harm, and how serious the harm could be.
- Risk assessment
- A careful look at what could cause harm at work, who could be harmed, and what controls are needed.
- Safety data sheet
- A document from the supplier that explains a chemical's hazards, the PPE needed and first aid.
- Wet chemical extinguisher
- A fire extinguisher with a yellow label, designed for cooking oil and fat fires.
These terms come from the United Kingdom version of the course. See what the course covers.