CULINARY INFO
Food Hygiene II
"DISCLAIMER"
The information contained here is supplied for your interest only and further research may be required.
I have gathered it from many sources over many years. While I attempt to insure they are crossed referenced for accuracy,
I take no responsibility for mistakes - additions or corrections are welcomed.
Food
Bacteria
Single celled micro-organisms: is invisible to the naked eye, some forms of which can cause food poisoning if allowed to multiply and grow without control. Often called a "bug" or "germ".
Detergent
A chemical which is used to help remove dirt, grease and debris from a surface before disinfecting. It does notkill bacteria, the hot water used with the detergent does this, further disinfecting is recommended
Disinfectant
A chemical which reduces harmful bacterial to a safe level.
Disinfecting
A cleaning process that reduces bacteria to a safe level, this may be by chemical application or the application of heat.
Carrier
A person who harbours or may pass on harmful bacteria without showing signs of illness themselves.
Contamination
The presence of any objectionable matter in food - either bacteria, metal, chemical or anything which makes the food unsuitable for people to eat.
Cross-contamination
“The contamination of safe foods from un-safe foods, via a vehicle”. Most dangerous instances of cross-contamination occur when a food handler moves from handling raw meats to cooked foods without washing their hands or equipment.
Food Handler
Anyone who is employed in the production, preparation, processing, packaging, storage, transport, distribution and sale of food.
Food Poisoning
An unpleasant illness which can last just a couple of hours or up to one week, depending on its severity and is caused by eating contaminated foodstuffs.
High Risk Foods
Foods which have a high protein content and readily support bacterial growth and will not be cooked again before eating.
Onset Period
The length of time between eating infected food and the first signs of illness.
Pathogen
Food poisoning bacteria.
Spoilage
A process in food which makes the food unsuitable for human consumption through incorrect or prolonged storage. The food may smell and look bad but may not necessarily be bad for the health if consumed.
Sanitiser
A chemical used to destroy bacteria.
Sanitising
A cleaning process that kills all bacteria, this may be by chemical application or the application of heat.
Spoilage bacteria
Bacteria which cause food to be spoiled and so unfit for human consumption, but do not necessarily cause food poisoning.
Spores
A resistant resting phase of bacteria which protects them against extremes of temperature.
Toxin
A poisonous by product of bacteria.
Vehicle
Mode by which bacteria move ie humans, animals, insects, dust etc.
