Dry storage is for low risk foods that do not require to be kept below 5ºC to keep them safe or fresh. This is foods such as flour, cereals, canned foods and sugar. Although dry storage is for low risk foods, these foods must still be appropriately sealed and labelled.

Raw food is food that has not been cooked. Often raw food refers to food that is unsafe to be served raw and that can only be eaten once it has been cooked, such as raw meat and chicken. In this case, raw food should not be handled in a way that will cause the contamination of cooked and ready-to-eat food.

A food handler is anyone who is involved in any activity that involves food.

An allergen is a substance that is present in some food and which can cause illness, or in serious cases even death, when it is in contact with the skin or when it is eaten by people who are allergic to that substance.

Airlocks are ventilated hallways or corridors separating toilets or laundries from food preparation areas. Usually fitted with self-closing doors, they are intended to physically separate these areas to prevent accidental contamination of food.

Bacteria are a type of microorganism that can be found in soil, on animals, on people and on the things people touch and use. If food becomes contaminated by bacteria it can cause food poisoning if eaten. Consumption of food contaminated by bacteria is the most common cause of food poisoning.

A blue band-aid should be used on cuts and wounds that are on a part of the body that could come into contact with food or food preparation surfaces or equipment. This will ensure that the cut or wound is covered and that, if the band-aid accidently becomes loose and falls into food, it will be much easier to see than a skin-coloured or transparent [..]

The process you undertake to make sure your thermometer is reading correctly is known as calibration. To calibrate a thermometer only takes a few minutes and is essential for good business practices. It is important that the thermometer be calibrated because if it is off by even a degree or two, it could affect the safety of food. Make sure you kno [..]

A chemical hazard in food is when the food has been contaminated by chemicals that are not safe to consume, such as cleaning chemicals, or by naturally occurring toxins, for example the chemical that causes potatoes to go green.

Cleaning involves removing grease, food, dust, stains, smells and taste from food preparation surfaces and equipment.