Safe food
Food which is free of contaminants and will not cause harm, injury or illness.
Food hygiene
The measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use. (EC Regulation No.852/2004) (It involves preventing objectionable matter getting into food).
It includes:
• Rejecting contaminated, or poisonous food or food from suspect sources
• Protecting food from contamination, including harmful micro-organisms, poisons, allergens and foreign bodies
• Preventing multiplication of bacteria to a level which would result in illness of consumers or the early spoilage of food
• Destroying micro-organisms in the food or food environment
• Discarding/removing unsafe/unfit or contaminated food
Contamination
The presence or introduction of a hazard. (EC Regulation No. 852/2004)
Cross-contamination
The transfer of bacteria from contaminated food (usually raw) to ready-to-eat foods by direct contact, drip or indirect contact using a vehicle such as hands or a cloth.
Pathogen
Disease-producing organism