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Food Safety Glossary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z #

A	Additives Aerobic Ambient Temperature Antibacterial Aseptic
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B	Bacillus Cereus Bacteria Bacteriology Bacterium Binary Fission
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C	Campylobacter Jejuni Carrier Case Clean Clean as you go Clostridium Botulinum (botulism) Clostridium Perfringens Codex-Alimentarius Contaminant Contaminated Food Contamination Control Measure Core Temperature Correction Corrective Action Critical Control Point (CCP) Critical Limit Cross Contamination
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D	Danger Zone Date Mark Dehydrate Dehydration Detergent Direct Contamination Disinfection (Sanitization) Dormant Due Diligence Durable
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E	E H EHO EN45011 End Product Escherichia Coli (E. coli 0157)
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F	Flow Diagram Food Food Chain Food Contact Surface Food Handler Food Hazard Food Hygiene Food Poisoning Food Premises Food Safety Food Safety Hazard Food Safety Policy Food-borne Disease Food-borne Illness Freezer Burn
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G	GAP GDP GHP GMP GVP
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H	HACCP Harbour Hazard Hazard Analysis High Risk Foods
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I	Impervious Incubation Period (onset) Indirect Contamination IPM
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J
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K
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L	Legislation Likelihood Listeria
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M	M H Micro-organism (microbe) Microbial Monitoring Multiply
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N	Nausea
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O	Operational Prerequisite Program (oPRP)
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P	Pastuerisation (pasteurization) Pathogen Perishable Pest Prerequisite Program (PRP) Preventive
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Q
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R	Ready to Eat Foods Risk
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S	Salmonella Sanitization (disinfection) Sanitizer (sanitiser) Scheduled Cleaning Severity Shelf Life Shigella (bacillary dysentery) Source Spoilage Spore Staphylococcus Aureus Sterilisation (Sterilization) Stock Rotation Stored Product Pests Symptoms
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T	Taint Temperature Control Toxin Traceability
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U	Use By and Best Before Dates
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V	Validation Vehicle of contamination Verification Vomiting
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W	Work flow
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X
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Y
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Z
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