Term | Pronunciation | Definition | Context/Example |
Allergen protocols | al-er-jen proh-toh-kolz | The set of procedures followed to prevent allergen cross-contact and protect guests with food allergies | "Follow allergen protocols for all orders with dietary flags." |
Biological hazard | by-oh-loj-ih-kuhl haz-erd | A safety risk caused by bacteria, viruses, parasites, or other microorganisms in food | "Raw poultry is a biological hazard — handle with care." |
Chemical hazard | kem-ih-kuhl haz-erd | A safety risk caused by cleaning agents, pesticides, or other chemicals coming into contact with food | "Store chemicals below food — never above — to prevent a chemical hazard." |
Clean | kleen | The removal of visible dirt, grease, and food debris from a surface before sanitising | "Clean the grill grates thoroughly before sanitising." |
Cold chain | kohld chayn | The unbroken sequence of refrigeration maintained from supplier through to service | "Don't break the cold chain during delivery or receiving." |
Colour-coded boards | kuhl-er koh-ded bordz | A system of differently coloured cutting boards assigned to specific food types to prevent cross-contamination | "Use the red board for raw meat — follow the colour-coded board system." |
Corrective action | kor-ek-tiv ak-shun | The documented steps taken to address and resolve a food safety standard that has not been met | "Document corrective actions in the log immediately." |
Critical control point | krit-ih-kuhl kon-trohl poynt | A step in the food production process where a hazard can be prevented, eliminated, or reduced to a safe level | "Cooking temperature is a critical control point." |
Cross-contamination | kross kon-tam-ih-nay-shun | The transfer of harmful bacteria or allergens from one food, surface, or utensil to another | "Prevent cross-contamination with separate cutting boards and utensils." |
Danger zone | dayn-jer zohn | The temperature range of 41°F to 135°F / 5°C to 57°C in which bacteria multiplies rapidly | "Keep all TCS food out of the danger zone." |
Date dot | dayt dot | A colour-coded adhesive label showing the preparation or expiration date of a prepped item | "Put date dots on all prepped items before storing." |
Emergency procedures | ee-mer-jen-see proh-see-jerz | The documented actions all staff must follow in the event of a fire, injury, or other emergency | "Review emergency procedures monthly with all staff." |
FIFO | fy-foh | First in, first out; the stock rotation practice of using older products before newer ones | "Use FIFO when stocking the walk-in — older product always at the front." |
Food handler certification | food han-dler ser-tih-fih-kay-shun | A recognised qualification confirming that a staff member has completed required food safety training | "All staff must hold a current food handler certification." |
Glove protocol | gluhv proh-toh-kawl | The guidelines specifying when, how, and what type of gloves must be worn during food handling | "Follow glove protocol when handling ready-to-eat foods." |
HACCP | has-ip | Hazard Analysis Critical Control Points; an internationally recognised food safety management system | "Follow HACCP procedures for all food storage and preparation." |
Hand washing procedure | hand wosh-ing proh-see-jer | The correct technique and frequency for washing hands to prevent bacterial transfer | "Follow the hand washing procedure after handling raw protein." |
Health inspection | helth in-spek-shun | An official visit by a food safety authority to assess compliance with sanitation regulations | "Ensure all logs are up to date before a health inspection." |
Incident report | in-sih-dent ree-port | A formal written record of an accident, injury, or safety violation that occurred on the premises | "File an incident report for any staff or guest injury." |
Lockout / Tagout | lok-owt tag-owt | A safety procedure requiring equipment to be isolated and tagged before maintenance or cleaning begins | "Follow lockout / tagout before servicing any equipment." |
MSDS / SDS | em-es-dee-es / es-dee-es | Material Safety Data Sheet / Safety Data Sheet; documentation providing safety information for chemicals used | "Check the SDS before using any new cleaning chemical." |
OSHA compliance | oh-shah kom-ply-ens | Adherence to Occupational Safety and Health Administration standards for workplace safety | "Ensure OSHA compliance in all procedures — note equivalent regulations apply internationally." |
PDR | pee-dee-ar | Preliminary damage report; filed when equipment is broken or damaged | "File a PDR for the broken refrigeration unit immediately." |
Physical hazard | fiz-ih-kuhl haz-erd | A safety risk from foreign objects such as bone fragments, glass, or packaging found in food | "Report any physical hazard found in a delivered product immediately." |
PPE | pee-pee-ee | Personal protective equipment including gloves, aprons, goggles, and non-slip footwear | "Wear proper PPE when handling cleaning chemicals." |
QSR | kyoo-es-ar | Quick service restaurant; a food service operation focused on speed and standardised procedures | "This is a QSR operation — food safety procedures must be strictly followed." |
Safe thawing | sayf thaw-ing | The approved methods for defrosting frozen food, including refrigerator thawing, cold running water, or microwave | "Never thaw on the counter — always use safe thawing methods." |
Sanitise | san-ih-tyz | To reduce bacteria on a clean surface to safe levels using an approved sanitising solution | "Sanitise all food-contact surfaces after each use." |
SDS | es-dee-es | Safety data sheet; contains information on safe handling, storage, and disposal of chemical products | "Check the SDS before using new chemicals." |
Shelf life | shelf lyf | The length of time a product remains safe and usable under proper storage conditions | "Check the shelf life on all dairy products upon delivery." |
Slip-resistant | slip ree-zis-tent | Non-slip footwear designed to reduce the risk of falls on wet kitchen floors | "All kitchen staff must wear slip-resistant shoes at all times." |
SOP | es-oh-pee | Standard operating procedure; a documented step-by-step process for a recurring task | "Follow the SOP for receiving deliveries." |
TCS foods | tee-see-es foodz | Time/temperature control for safety foods; items that require strict temperature management to remain safe | "TCS foods must be kept at proper temperatures at all times." |
Temperature log | tem-per-ah-cher lawg | A written record of equipment and food temperatures taken at regular intervals throughout the day | "Update the temperature log every 2 hours without fail." |
Two-stage cooling | too stayj kool-ing | The approved method of cooling hot food from 135°F to 70°F / 57°C to 21°C within 2 hours, then to 41°F / 5°C within a further 4 hours | "Use two-stage cooling for all soups and stocks — never cool at room temperature." |
Variance | vair-ee-ens | A recorded deviation from a required food safety standard that must be documented and addressed | "Log the variance and apply corrective action immediately." |
Workers' compensation | wur-kerz kom-pen-say-shun | Insurance that covers medical costs and lost wages for employees injured in the course of work | "Report all injuries promptly for workers' compensation purposes." |