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.
10 terms, United Kingdom version
- Bridge grip
- Making an arch with your hand over a round food and cutting underneath it.
- Claw grip
- Holding food with your fingertips curled under, so your knuckles guide the blade and your fingertips stay safe.
- Cut-resistant glove
- A glove made of strong fibres or mesh that reduces the risk of cuts. It protects but does not make you cut-proof.
- Mandoline
- A slicing tool with a very sharp fixed blade. Always use the hand guard.
- Near miss
- An event that could have caused an injury but did not. Report it like an accident.
- Pinch grip
- Holding a knife with the thumb and index finger gripping the blade just in front of the handle, for better control.
- Risk assessment
- A check of what could cause harm at work and what controls are needed.
- Serrated
- A blade edge with small teeth, such as a bread knife.
- Spine
- The thick, blunt back of a knife blade.
- Steel
- A rod used to straighten a knife's edge between sharpenings.
These terms come from the United Kingdom version of the course. See what the course covers.