Food Safety Glossary (Australia) Plain-English definitions of Australian food safety terms — temperature danger zone, HACCP, PEAL allergens, Food Safety Supervisor and more, aligned with FSANZ.
The FoodSafety HQ food safety glossary explains the terms Australian food businesses meet every day, in plain English and aligned with the FSANZ Food Standards Code. It defines the temperature danger zone, potentially hazardous food, the two-hour and four-hour rule, HACCP and critical control points, the Food Safety Supervisor role, PEAL allergen labelling and Standard 1.2.3, cleaning and sanitising, cross-contamination, corrective actions, and the records councils expect. Each definition is short, practical and written for owners, managers and food handlers rather than lawyers, with links to the guides and tools that help you put each concept into practice.
2-hour / 4-hour rule Advisory statements Allergen Allergen cross-contact Allergen summary statement Ambient storage Anaphylaxis Approved supplier Australia New Zealand Food Standards Code Authorised officer Bacillus cereus Bacterial spore Best-before date Biofilm Biological hazard Blast chiller Blast freezing BRCGS certification Brining Campylobacter Canning Chemical hazard Chemical residue Chemical storage Chilling Cleaning Cleaning and sanitising Cleaning schedule Clostridium botulinum (botulism) Clostridium perfringens Codex Alimentarius Coeliac disease Cold chain Cold holding Cold storage Colour-coded equipment Competent authority Contamination Control measure Cooling (of cooked food) Core temperature Corrective action Country of origin labelling Critical control point (CCP) Critical limit Cross-contamination Curing Dairy Food Safety Victoria Data logger Date marking Declared allergens Dehydration (drying) Dishwashing (ware-washing) Dry storage Due diligence E. coli (Escherichia coli) Environmental Health Officer (EHO) FEFO (First Expired, First Out) Fermentation FIFO (First In, First Out) Food Act Food additive Food allergy Food business Food business classification (risk/priority classification) Food business notification Food business proprietor Food business registration Food contact surface Food embargo (seizure) Food handler Food intolerance Food irradiation Food labelling Food poisoning Food recall Food recall coordinator Food recall plan Food safety audit Food safety auditor Food safety culture Food safety management system Food safety officer Food safety plan Food Safety Program Food Safety Standards (Chapter 3) Food Safety Supervisor (FSS) Food sampling Food Standards Australia New Zealand (FSANZ) Foodborne illness Foreign matter Freezing Frozen storage Gastroenteritis Glove use Gluten Good Manufacturing Practice (GMP) Goods receipt (receiving deliveries) Grease trap HACCP (Hazard Analysis and Critical Control Points) Hand basin Handwashing Hazard analysis Health claim Health Star Rating Hepatitis A High-risk food Histamine (scombroid) fish poisoning Hot holding Improvement notice Incubation period Infringement notice (penalty notice) Ingredient list Inspection Integrated pest management Internal audit ISO 22000 Lactose intolerance Listeria (Listeria monocytogenes) Local council Lupin Modified atmosphere packaging (MAP) Monitoring Mould Mycotoxin Non-conformance Norovirus Notifiable disease Notified food business NSW Food Authority Nutrition content claim Nutrition Information Panel (NIP) Pasteurisation Pathogen Person in charge Personal hygiene Pest control pH Physical hazard Plain English Allergen Labelling (PEAL) Potable water Potentially hazardous food (PHF) Precautionary allergen labelling (PAL) Prerequisite programs Preservative Primary Production and Processing Standards PrimeSafe (Victoria) Probe thermometer Process flow diagram Prohibition order Raw food Ready-to-eat food Record keeping Reheating Risk assessment Root cause analysis Safe Food Production Queensland Salmonella Sanitiser Sanitising Scores on Doors Sesame Shelf life Shigella Single-use items Skills and knowledge (food safety) Smoking (food) Sous vide Spoilage SQF (Safe Quality Food) certification Staff illness exclusion Standard 1.2.1 - Requirement to have labels or otherwise provide information Standard 1.2.4 - Information requirements (ingredient labelling) Standard 1.2.5 - Date marking of food Standard 3.2.1 - Food Safety Programs Standard 3.2.2 - Food Safety Practices and General Requirements Standard 3.2.2A - Food Safety Management Tools Standard 3.2.3 - Food Premises and Equipment Standard 3.3.1 - Food Safety Programs for Food Service to Vulnerable Persons Standard operating procedure (SOP) Staphylococcus aureus Stock rotation Sulphites Temperature abuse Temperature danger zone Temperature monitoring Thawing (defrosting) Thermometer calibration Third-party certification Time/temperature control Traceability Training records Tree nuts Use-by date Vacuum packaging Validation Verification Vibrio VITAL (Voluntary Incidental Trace Allergen Labelling) Vulnerable persons Waste disposal Water activity (aw) Zoonotic disease Home Features Free Tools Food Safety Australia Food Safety Glossary Blog Pricing About Contact