It is important when words or phrases are used in the course that you know exactly what they mean. Definitions will be given throughout and the really important ones will be written in red. You do not have to learn them word for word but just understand what they mean.
Also in red you will find the names of bacteria that you need to know, although as has been said you will not be asked to spell them. So here are the first few important definitions.
Food Hygiene
"All the practical measures
involved in keeping food safe and wholesome through all its stages from production
to final sale or consumption."
This means that food hygiene is not just about cleanliness, although it is
important of course, but also about keeping foods at the correct temperatures,
avoiding contamination of food, designing good food premises and many other
things.
Food Poisoning
"An illness caused by eating food contaminated by harmful substances or harmful
micro-organisms living on the food."
Contamination
"Any objectionable (i.e. unwanted) material in food".
The contamination may be physical e.g. dirt, chemical e.g. cleaning residues
or microbial e.g. harmful bacteria.
Micro-organisms
"Very small living organisms that can only be seen under powerful
microscopes".
They are also known as microbes and include bacteria, viruses, yeasts and
moulds.