The routine of cleaning up as you work, not leaving all the cleaning to do at the end. Critical Control Point: A point, step, procedure where control can be exercised/applied to a hazard and the hazar [..]

Rodents and insects which live on and in our food. Food Poisoning:

Food which supports the growth of harmful and potentially harmful microorganisms and which will not be subjected to any further heat treatment or processing which would remove or destroy such microorg [..]

Single celled organisms found all around us, they can survive under many conditions including freezing. Bactericide:

Date mark required on longer life foods that are not subjected to microbiological spoilage if kept in the correct storage conditions Carrier:

Food is contaminated if it contains something which should not be there, e.g. a stone, chemicals or bacteria. Core temperature:

A chemical which dissolves grease, it acts as an aid in cleaning. Disinfectant:

When bacteria on food are not multiplying; the temperature is either too hot or too cold to allow growth. The bacteria are still alive and will start to grow if the temperature comes back into the dan [..]

Any person who handles or prepares food whether open (unwrapped) or packaged, even if physical contact is only a small part of their work. Food hygiene:

Areas where food is stored, transported, prepared, displayed or sold. Food Spoilage Bacteria: