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Definitions (37)
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critical control point
A point, step, procedure where control can be exercised/applied to a hazard and the hazard eliminated, prevented or reduced to an acceptable level.
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food hygiene
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.
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food pests
Rodents and insects which live on and in our food.
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high risk 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.
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site map
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haccp
Glossary Of Terms
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bacteria
Single celled organisms found all around us, they can survive under many conditions including freezing.
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bactericide
A substance which destroys bacteria.
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best before date
Date mark required on longer life foods that are not subjected to microbiological spoilage if kept in the correct storage conditions
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carrier
A person who harbours, and may transmit, pathogenic bacteria without showing signs of illness.
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