A point, step, procedure where control can be exercised/applied to a hazard and the hazard eliminated, prevented or reduced to an acceptable level.

All measures necessary to ensure the safety and wholesomeness of food during preparation, processing, manufacture, storage, transportation, distribution, handling and offering for sale or supply to the consumer.

Rodents and insects which live on and in our food.

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 microorganisms, prior to consumption. Ready-to-eat foods are high-risk foods.

 

Glossary Of Terms

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

A substance which destroys bacteria.

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

A person who harbours, and may transmit, pathogenic bacteria without showing signs of illness.