Regulatory compliance and food safety protocols
Expert-defined terms from the Specialist Certification in Risk Management in the Restaurant Business course at London School of Business and Administration. Free to read, free to share, paired with a globally recognised certification pathway.
Acidified Food #
refers to low-acid foods that have been acidified to a pH level of 4.6 Or below to prevent the growth of pathogenic microorganisms, and are typically canned or bottled, such as pickled vegetables or fruits. Related terms include pH level, acidity, and food preservation.
Allergen #
A substance that can cause an allergic reaction in some individuals, such as peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, and soy. Related terms include food allergy, anaphylaxis, and cross-contamination.
Aspergillus #
A type of mold that can produce mycotoxins, which can be toxic to humans and animals, and can be found in a variety of foods, including grains, nuts, and dried fruits. Related terms include mold, mycotoxins, and foodborne illness.
Audit #
A systematic examination of a restaurant's food safety protocols and practices to ensure compliance with regulatory requirements and industry standards. Related terms include food safety audit, risk assessment, and quality control.
Bacillus cereus #
A type of bacteria that can cause foodborne illness, and is commonly found in a variety of foods, including rice, pasta, and vegetables. Related terms include food poisoning, bacteria, and food safety.
Botulism #
A serious and potentially life-threatening illness caused by the bacterium Clostridium botulinum, which can be found in improperly canned or preserved foods. Related terms include foodborne illness, bacteria, and food safety.
Calibration #
The process of adjusting and verifying the accuracy of equipment, such as thermometers and scales, to ensure that they are functioning properly and providing accurate readings. Related terms include equipment maintenance, quality control, and food safety.
Campylobacter #
A type of bacteria that can cause foodborne illness, and is commonly found in a variety of foods, including poultry, meat, and dairy products.
Cleanliness #
The state of being free from dirt, dust, and other contaminants, and is an essential aspect of food safety and sanitation in restaurants. Related terms include sanitation, hygiene, and food safety.
Clostridium perfringens #
A type of bacteria that can cause foodborne illness, and is commonly found in a variety of foods, including meat, poultry, and vegetables.
Code of Practice #
A document that outlines the procedures and guidelines for food safety and sanitation in restaurants, and is often developed by industry associations or regulatory agencies. Related terms include food safety protocols, regulations, and industry standards.
Cold Chain #
The process of keeping perishable foods at a consistent refrigerated temperature during storage, transportation, and display to prevent the growth of pathogenic microorganisms. Related terms include temperature control, food safety, and perishable foods.
Contamination #
The introduction of harmful substances or microorganisms into food, which can cause foodborne illness, and can occur through various means, including poor handling, storage, and preparation practices. Related terms include food safety, foodborne illness, and sanitation.
Corrective Action #
A procedure that is taken to correct a deviation or nonconformity in food safety protocols or practices, and is often implemented to prevent the recurrence of a problem. Related terms include food safety protocols, quality control, and risk management.
Cross #
Contamination: The transfer of harmful microorganisms or substances from one food or surface to another, which can cause foodborne illness, and can occur through various means, including poor handling and storage practices.
Danger Zone #
The temperature range between 40°F and 140°F (4°C and 60°C) in which pathogenic microorganisms can grow and multiply rapidly, and is often referred to as the temperature danger zone.
E. Coli #
A type of bacteria that can cause foodborne illness, and is commonly found in a variety of foods, including meat, poultry, and produce.
Equipment Maintenance #
The process of regularly inspecting and maintaining equipment to ensure that it is functioning properly and safely, and is an essential aspect of food safety and sanitation in restaurants. Related terms include quality control, food safety, and sanitation.
Food Allergen #
A substance that can cause an allergic reaction in some individuals, such as peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, and soy, and is often referred to as a food allergen.
Food Handler #
An individual who handles or prepares food in a restaurant or food service establishment, and is often required to have training in food safety and sanitation.
Food Poisoning #
An illness caused by the consumption of contaminated or spoiled food, which can cause a range of symptoms, including nausea, vomiting, and diarrhea.
Food Safety Audit #
A systematic examination of a restaurant's food safety protocols and practices to ensure compliance with regulatory requirements and industry standards. Related terms include audit, risk assessment, and quality control.
Food Safety Management System #
A systematic approach to managing food safety in restaurants, which includes the implementation of policies, procedures, and protocols to prevent foodborne illness. Related terms include food safety, risk management, and quality control.
Food Safety Plan #
A document that outlines the procedures and guidelines for food safety and sanitation in restaurants, and is often developed by industry associations or regulatory agencies.
Food Safety Protocol #
A procedure or guideline that is implemented to prevent foodborne illness, such as proper handwashing, cleaning, and sanitation practices.
Foodborne Illness #
An illness caused by the consumption of contaminated or spoiled food, which can cause a range of symptoms, including nausea, vomiting, and diarrhea.
Good Manufacturing Practice #
A set of guidelines and procedures that are implemented to ensure the quality and safety of food products during manufacturing, processing, and packaging. Related terms include food safety, quality control, and sanitation.
HACCP #
Hazard Analysis and Critical Control Points, a systematic approach to managing food safety in restaurants, which includes the identification of hazards, assessment of risks, and implementation of controls to prevent foodborne illness.
Handwashing #
The process of washing hands with soap and water to prevent the transfer of harmful microorganisms, and is an essential aspect of food safety and sanitation in restaurants. Related terms include food safety, sanitation, and hygiene.
Hygiene #
The practice of maintaining cleanliness and sanitation in restaurants, including proper handwashing, cleaning, and sanitation practices. Related terms include food safety, sanitation, and cleanliness.
Ice #
A substance used to cool and preserve perishable foods, and is often used in restaurants to keep foods at a safe temperature.
Inspection #
The process of examining a restaurant's food safety protocols and practices to ensure compliance with regulatory requirements and industry standards.
Labeling #
The process of providing information about the ingredients, nutrition, and handling of food products, and is an essential aspect of food safety and consumer protection. Related terms include food safety, consumer protection, and labeling regulations.
Listeria #
A type of bacteria that can cause foodborne illness, and is commonly found in a variety of foods, including dairy products, meat, and poultry.
Microbiological #
related to microorganisms, such as bacteria, viruses, and parasites, which can cause foodborne illness. Related terms include food safety, microbiology, and foodborne illness.
Norovirus #
A type of virus that can cause foodborne illness, and is commonly found in a variety of foods, including contaminated water and foods that have been handled by infected individuals. Related terms include food poisoning, virus, and food safety.
Pasteurization #
The process of heating foods to a high temperature to kill pathogenic microorganisms, and is often used in the production of dairy products and juices. Related terms include food safety, pasteurization, and sterilization.
Pathogen #
A microorganism that can cause disease or illness in humans, and is often referred to as a pathogenic microorganism.
Personal Hygiene #
The practice of maintaining cleanliness and sanitation of the body, including proper handwashing, and is an essential aspect of food safety and sanitation in restaurants.
PH Level #
A measure of the acidity or alkalinity of a food or substance, and is often used to determine the safety and quality of foods. Related terms include acidity, alkalinity, and food safety.
Potable Water #
water that is safe for human consumption, and is often used in restaurants for food preparation and cleaning. Related terms include water quality, food safety, and sanitation.
Quality Control #
The process of monitoring and controlling the quality of foods and food products to ensure that they meet regulatory requirements and industry standards. Related terms include food safety, quality assurance, and sanitation.
Ready #
to-Eat: foods that are prepared and ready for consumption without the need for further cooking or heating, and are often high-risk foods for foodborne illness. Related terms include food safety, foodborne illness, and ready-to-eat foods.
Regulatory Compliance #
The process of ensuring that a restaurant or food service establishment is in compliance with regulatory requirements and industry standards, and is an essential aspect of food safety and sanitation. Related terms include food safety, regulations, and compliance.
Risk Assessment #
The process of identifying and evaluating the risks associated with food safety and sanitation in restaurants, and is often used to develop and implement food safety protocols.
Risk Management #
The process of identifying, evaluating, and controlling the risks associated with food safety and sanitation in restaurants, and is an essential aspect of food safety and sanitation. Related terms include food safety, risk assessment, and quality control.
Salmonella #
A type of bacteria that can cause foodborne illness, and is commonly found in a variety of foods, including poultry, meat, and dairy products.
Sanitation #
The process of maintaining cleanliness and hygiene in restaurants, including proper cleaning, disinfection, and waste management practices. Related terms include food safety, hygiene, and cleanliness.
Sanitizer #
A substance used to kill or inactivate microorganisms on surfaces and equipment, and is often used in restaurants to maintain sanitation and prevent the spread of foodborne illness. Related terms include sanitation, disinfection, and food safety.
Shelf Life #
The length of time that a food product can be stored and remain safe for consumption, and is often determined by factors such as storage conditions, handling practices, and packaging. Related terms include food safety, storage, and handling.
Shigella #
A type of bacteria that can cause foodborne illness, and is commonly found in a variety of foods, including contaminated water and foods that have been handled by infected individuals.
Spoilage #
The process of food deterioration or decomposition, which can cause food to become unfit for consumption, and is often due to factors such as poor handling, storage, and temperature control. Related terms include food safety, foodborne illness, and spoilage.
Sterilization #
The process of killing or inactivating all microorganisms on surfaces and equipment, and is often used in restaurants to maintain sanitation and prevent the spread of foodborne illness.
Storage #
The process of holding or keeping foods in a controlled environment to maintain their safety and quality, and is an essential aspect of food safety and sanitation in restaurants. Related terms include food safety, handling, and temperature control.
Temperature Control #
The process of maintaining the temperature of foods within a safe range to prevent the growth of pathogenic microorganisms, and is an essential aspect of food safety and sanitation in restaurants. Related terms include food safety, temperature, and perishable foods.
Training #
The process of educating and informing food handlers about food safety and sanitation practices, and is an essential aspect of food safety and sanitation in restaurants. Related terms include food safety, education, and training.
Viruses #
microorganisms that can cause disease or illness in humans, and are often referred to as viral pathogens.
Water Quality #
The measure of the quality of water used in restaurants for food preparation, cleaning, and other purposes, and is an essential aspect of food safety and sanitation. Related terms include water safety, food safety, and sanitation.
Yersinia #
A type of bacteria that can cause foodborne illness, and is commonly found in a variety of foods, including meat, poultry, and dairy products.