HACCP Terms and Glossary.

B

Bacteria

Microscopic living organisms, some of which cause food poisoning - such as Salmonella, Campylobacter, E. coli and Listeria. They multiply fastest in the danger zone between 5C and 63C, so temperature control is the key way to keep them in check.

Best-Before Date

A quality date marking, not a safety one. Food is usually still safe to eat after its best-before date but may have lost flavour or texture. This is different from a use-by date, which is about safety and must never be passed.

C

Critical Control Point (CCP)

A step in the food process where a control can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level. Cooking, chilling and hot holding are common CCPs in a HACCP plan.

Critical Limit

The maximum or minimum value that separates acceptable from unacceptable at a CCP. For example, cooking food to a core temperature of at least 75C is a critical limit that must be monitored and recorded.

Cross-Contamination

The transfer of harmful bacteria or allergens from one food, surface, person or piece of equipment to another. It is a leading cause of food poisoning and is controlled by separating raw and ready-to-eat foods.

E

EHO (Environmental Health Officer)

An officer who inspects food businesses, checks compliance with food safety law and can take enforcement action. EHOs provide advice and carry out inspections on behalf of the official agencies.

E. coli

A bacterium often linked to undercooked mince and unwashed produce. Some strains cause severe illness, particularly in young children, which is why thorough cooking and good hygiene matter so much.

H

HACCP

Hazard Analysis and Critical Control Points - an internationally recognised, systematic approach to food safety that identifies hazards and controls them at the points that matter most. A HACCP-based system is a legal requirement for Irish food businesses.

Hazard

Anything that could make food unsafe. Food safety hazards fall into four groups: biological (bacteria, viruses), chemical (cleaning products, toxins), physical (glass, metal) and allergenic (the 14 named allergens).

High-Risk Food

Ready-to-eat food that supports the growth of harmful bacteria and is usually eaten without further cooking - such as cooked meats, dairy, cooked rice, shellfish and prepared salads. High-risk foods need tight temperature control.

L

Listeria

A bacterium that can grow even at fridge temperatures and is especially dangerous for pregnant women, older adults and people with weakened immune systems. Good chilling and stock rotation help keep it under control.

Labelling

The information that must appear on food, including use-by or best-before dates and allergen information. Clear, accurate labelling protects customers and supports traceability.

Level 1 & 2

The food safety training levels covered by our HACCP Course. Level 1 covers the essential good hygiene practices for all food handlers, while Level 2 builds on this with a deeper understanding of HACCP principles.

M

Monitoring

Planned checks - such as recording fridge, cooking and hot-holding temperatures - that confirm a critical control point is under control. Monitoring provides the evidence that your controls are working.

Microorganism

A tiny living organism such as a bacterium, virus, mould or yeast. Many are harmless or useful, but some (pathogens) cause food poisoning and must be controlled through hygiene and temperature.

P

Pathogen

A microorganism that causes disease. Common foodborne pathogens include Salmonella, Campylobacter, E. coli and Listeria. Cooking, chilling and good hygiene keep pathogens from reaching harmful levels.

PPE (Personal Protective Equipment)

The protective items food handlers wear to keep food safe and themselves clean - including a clean uniform, hair net, single-use gloves, apron and blue detectable plasters for any cuts.

Prerequisite Programmes (PRPs)

The basic hygiene conditions and activities that must be in place to support a HACCP plan - such as cleaning, pest control, waste management, maintenance and personal hygiene.

R

Ready-to-Eat Food

Food that will be eaten without any further cooking, such as salads, cooked meats and sandwiches. Because there is no cooking step to kill bacteria, it must be protected from cross-contamination at all times.

Reheating

Heating previously cooked food until it is piping hot all the way through - at least 70C for 2 minutes in Ireland. Food should only ever be reheated once, then either served or safely discarded.

S

Salmonella

A bacterium often linked to undercooked poultry, eggs and cross-contamination. It causes diarrhoea, fever and stomach cramps, and is controlled through thorough cooking and strict separation of raw and ready-to-eat food.

Sanitising

Reducing bacteria on a clean surface to a safe level using heat or a chemical sanitiser. Surfaces must be cleaned first, then sanitised, leaving the product on for the full contact time stated on the label.

S.I. No. 369/2006

The Irish regulation that gives effect to the EU food hygiene rules, including the requirement for a HACCP-based food safety management system and the training of food handlers. It works alongside EC Regulation 852/2004.

T

Temperature Control

Keeping food out of the danger zone (5C to 63C). Cold food should be held at or below 5C, frozen food at or below -18C, and hot food at or above 63C. Temperature control is the single most important food safety measure.

The 4 Cs

A simple way to remember the key food safety controls: Cleaning, Cooking, Chilling and avoiding Cross-contamination. Together they prevent the vast majority of food poisoning.

Traceability

The ability to track food one step back and one step forward through the supply chain. Good records and labelling mean a business can identify where food came from and where it went if a problem arises.

W

Water Activity (aw)

A measure of the water available in food for bacteria to grow. Drying, salting or adding sugar lowers water activity and helps preserve food, which is why dried and cured products keep longer.

Wash-Up (Two-Stage Cleaning)

The correct way to clean food contact surfaces and equipment: first clean to remove visible dirt and grease, then sanitise to kill remaining bacteria. Skipping the second stage leaves surfaces only looking clean.