High-risk foods - Ready-to-eat food that will support the growth of pathogenic bacteria easily and does not require any further heat treatment or cooking., Food Poisoning - An acute illness usually with symptoms of diarrhoea and/or vomiting, nausea and abdominal cramps caused by the consumption of contaminated food., Low Risk Foods - Foods can be stored at ambient temperature., Vulnerable Groups - These are the people most at risk from food poisoning., Pathogen - Causes infection, disease, illness., Cross contamination - When bacteria from one food is transferred to another food., Spores - They can survive high temperatures and will start to grow again in good conditions., Stock rotation - Moving products with an earlier use by/best before date to the front of a shelf or fridge so they get used first and moving products with a later date to the back., Contamination - The presence of a hazard in food – it is harmful and objectionable., Food Safety - Measures have been taken to control hazards to ensure food is fit to eat., Food safety management system - Identifies and controls hazards significant to food safety.,

Food Safety Definitions

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