Hospitality
Home > Hospitality > Hospitality (240 hours) > Compulsory units > THHGHS01B Follow workplace hygiene procedures > Follow workplace hygiene
Key terms and concepts
| Term | Definition |
|---|---|
| Cross contamination | The passing of microorganisms from contaminated food or surfaces to other foods or surfaces. |
| Danger zone | The temperature range between 5°C and 60°C where food poisoning bacteria grow and multiply quickly to dangerous levels. |
| Duty of care | The legal and general obligation and responsibility expected of a person to protect themselves and others from harm in the workplace. |
| Environmental hygiene | Factors in the surrounding environmental that may affect health, comfort, contamination and wellbeing. |
| First In, First Out (FIFO) | A stock rotation/storage system where the first or earliest received items are used first. |
| Food Act 1989 (NSW) | The NSW Food Act that replaced the original NSW Pure Food Act 1908. This state act has been replaced by the NSW Food Act 2003,which became effective in February 2004. |
| Food Act 2003 (NSW) | The current Legal Act of NSW state parliament that outlines the application of the national Food Standards Code, and aims to ensure food is produced in a safe manner, and suitable for good health and human consumption in NSW. |
| Food contamination | The presence of an unintended item, substance or microorganisms in food that can lead to illness and disease if the food is consumed. |
| Food handling procedures/cycle | The skills and tasks needed to handle food safely. |
| Food poisoning | Illness occurring when a person ingests contaminated foods or beverages. |
| Food Regulation 2001 (NSW) | The state regulation that detailed the Food Act 1989 (NSW). Both act and regulations were replaced with the NSW Food Act 2003, and the NSW Food Regulation 2004. |
| Food spoilage | Undesirable changes in a food requiring it to be discarded. |
| Hazard Analysis Critical Control Points (HACCP) | The quality assurance process of Hazard Analysis Critical Control Points is used to control the risk of contamination at identified critical control points in food production processes. |
| Hazard identification | Recognising the risk of an item or situation that may lead to a potential accident or harm to a person. |
| Hazards | Items, conditions, events or situations that could lead to a potential accident or harm. |
| Hygiene | Clean and sanitary conditions that promote health and safety. |
| Hygiene procedures | Procedures that ensure food is safely and hygienically stored, prepared and presented. |
| Hygiene risk | The risk of infection or contamination. |
| Legislation | The making of laws, rules or standards by parliament, which are enforceable by the legal court system. |
| Material Safety Data Sheet (MSDS) | An information sheet designed by suppliers which details correct procedures when handling a particular substance or chemical. |
| Microorganisms | One celled organisms that are too small to be seen by the human eye. Types of microorganisms include bacteria, yeast, mould and viruses. |
| Occupational Health and Safety | Legislation, policies, procedures and activities that aim to protect the health, safety and welfare of all people at the workplace. |
| Pathogens | Microorganisms that can cause infectious disease and illness. |
| Personal hygiene | Factors that maintain positive, clean personal care and health of a person. |
| Pest control | Actions designed to control and eradicate pests and vermin from workplaces. |
| Personal Protective Equipment (PPE) | Equipment and clothing items designed to protect the user from potential hazards or injuries whilst doing a task at work. |
| Safe food | Food that is free from physical, chemical or microbial contaminants that may cause illness if consumed. |
| Sanitation and cleaning procedures | Procedures which are followed to ensure that all work areas are hygienically maintained. They generally involve two steps:
|
| Storage | Placement of items in their correct place and conditions, with the aim of preserving the item until it is required. |
| Temperature control | Using temperature to control or destroy microorganisms by keeping the food hot (above 60°C) or cold (below 5°C). |
| Waste disposal | Securing and removal of unwanted products and garbage. |
Back to Follow workplace hygiene procedures
|