Food hygiene glossary

Adrenaline auto-injector

A pen that injects a dose of adrenaline. People at risk of anaphylaxis carry one and use it at the first signs of a severe reaction.

Allergen

A food or ingredient that can cause an allergic reaction. The law lists 14 that must be declared.

Anaphylaxis

The most severe kind of allergic reaction. It can cause swelling of the throat and difficulty breathing, and it can kill. Call 999 straight away.

Best before

A quality date. Food may still be safe after it, but your workplace's rules decide whether to use it.

Contact time

How long a disinfectant must stay on a surface to kill bacteria. It is printed on the label.

Cross-contact

When an allergen moves from one food to another, for example on a board, utensil or in fryer oil.

Cross-contamination

When harmful bacteria move from raw food, hands or equipment onto food that will not be cooked again.

Danger zone

The temperatures between 5°C and 63°C, where bacteria grow quickly.

Disinfecting

Killing bacteria on a surface that has already been cleaned, with a disinfectant or very hot water.

Environmental Health Officer

An inspector who checks that food businesses follow the hygiene rules. In the UK they work for the local council.

First in, first out

Using older stock before newer stock, so food is used before its date runs out.

FSA

The Food Standards Agency, which oversees food safety in England, Wales and Northern Ireland.

Hot holding

Keeping cooked food hot until it is served, at 63°C or above.

Natasha's Law

The UK rule, since October 2021, that food packed on the premises before the customer orders it must carry a full ingredients label with the allergens emphasised.

Norovirus

A virus that causes vomiting and diarrhoea. It spreads very easily through food, hands and surfaces.

Use by

A safety date. Do not use the food after it.

These terms come from the United Kingdom version of the course. See what the course covers.