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Key terms and concepts
| Bacteria | Single celled organisms. Some forms of bacteria in large numbers may cause food poisoning |
| Biological hazards | These include bacteria, yeasts, moulds and viruses that may contaminate food. |
| Chemical hazards | These include sprays, cleaning fluids, natural poisons and food additives that may contaminate food. |
| Chemical poisons | Pesticides, detergents, and sanitizers are examples of chemicals that may contaminate food and poison humans. |
| Critical control points | Points where there is high risk of contamination or food spoilage. |
| Food Act 2003(NSW) | This is the Act of the NSW parliament that controls foods prepared for sale in NSW. |
| Food Regulation 2004 (NSW) | This regulation is controlled by the NSW Food Authority and in conjunction with the Food Act it ensures many food businesses in NSW maintain food safety programs. |
| Food regulations | Codes and practices food businesses need to implement for safe food preparation and handling. |
| Food safety plan/program | A food safety program is a document which systematically identifies the potential hazards associated with food handling operations and provides for supervision and monitoring to ensure that safe food is delivered to the consumer. |
| FSANZ (Food Standards Australia New Zealand) | Food Standards Australia New Zealand (FSANZ) is an independent statutory agency involving the governments of Australia and New Zealand. It is responsible for setting national food standards for Australia and New Zealand. These are then implemented through legislation specific to the Australian and New Zealand governments. |
| HACCP (Hazard and Critical Control Points) | Hazard and Critical Control Points (HACCP) is a food safety program to ensure food production methods are safe, hygienic and comply with food regulations and legislation. |
| HACCP principles | These are the guidelines which should be followed when developing and maintaining a food safety plan. |
| Hazard analysis | This is the first step of a HACCP plan. It is used to identify all possible food safety hazards that can occur at each stage of production. |
| Physical hazards | These include foreign objects such as glass, metal, insects and vermin. |
| Moulds | Growths of minute fungi forming on vegetable or animal matter. |
| Natural poisons | Some foods naturally contain toxins which can poison the body, for example some mushrooms, rhubarb leaves, puffer fish and green potatoes. |
| Yeast | Single celled micro-organisms that ferment sugar into alcohol and other by-products. |
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