Food Safety Definitions

Food Safety – The processes, procedures and precautions that the hotel is to take to ensure a safe food is served.

HACCP – Hazard Analysis and Critical Control Point.

Hazard – Refers to any part of the food production chain that is not acceptable because it has the potential to cause a food safety problem. It can be a microbial, chemical or physical property that will cause a product to be unsafe for consumption.

MICROBIAL – is a living organism, e.g. bacteria, parasites, mould & viruses.

CHEMICAL – cleaning chemicals, insecticides, pesticides etc.

PHYSICAL – foreign objects, e.g. glass, metal, plastic etc.

ALLERGENS – food allergies from nuts, soy, sesame seeds, shellfish, eggs etc.