Here’s a list of frequently used terms in this module:
| TERM | DEFINITION |
|---|---|
| Airborne | The transfer of bacteria or viruses via mucus or saliva, through the air, or via cough, sneezing or nose blowing. Airborne contaminants, such as dust, bacteria, mold and yeast are a threat to the safety of food. Particles can get into food and cause health problems for those who ingest the food. |
| Airborne transmission | Germs are spread by breathing contaminated air |
| Cholera | An acute diarrhoeal illness caused by an intestinal infection by the Vibrio cholerea bacteria that is spread through consumption of contaminated food or water. |
| Cross-contamination | Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. Preventing cross-contamination is a key factor in preventing foodborne illness. |
| ECEC | Early childhood education and care sector |
| Food-borne illness | This illness is caused by consuming contaminated foods or beverages — which is what you want to prevent from happening to your customers! Even if you’re only feeling mild symptoms, you can easily contaminate food and cause a food-borne illness outbreak in your business. Symptoms of food-borne illness include diarrhoea, nausea, vomiting, headaches, stomach cramps, fever, gas, bloating and belching. |
| Food business | Food business is any business or activity that involves the handling of any type of food for sale, or the sale of food. |
| FSANZ | Food Safety Australia New Zealand. It sets the food safety standards following policy and policy guidelines developed by the relevant appointed ministers responsible for food regulation. |
| Food safety | Food safety refers to handling, preparing and storing food in a way to best reduce the risk individuals becoming sick from foodborne illnesses. |
| Food safety programs | Early childhood services who prepare or serve food are required to implement a food safety program that complies with food safety standards. |
| Food Safety Standards | The Food Safety Standards are part of The Australia New Zealand Food Services (the Code) and they are designed to hold food businesses to account in the safe production and handling of food. The food safety standards are enforced by state and territory governments. |
| Gastroenteritis |
Also commonly referred to as the “stomach flu,” gastroenteritis is the inflammation of the stomach and intestinal lining. It’s not always caused by food-related illness and many types of bacteria, viruses and parasites can be the culprit behind gastroenteritis. Some of the most common causes of gastroenteritis are norovirus, Campylobacter, E. coli and Salmonella. Symptoms of gastroenteritis include diarrhoea, vomiting and stomach cramps. |
| HACCP | Hazard Analysis and Critical Control Points is a method of controlling food safety originally developed by the National Aeronautics and Space Administration (NASA) in the 1960s. |
| Safe Food Australia | It is a publication issued by the Australian Government. It guides government agencies working in relevant food-related enforcement roles on the food safety standards. |
| Typhoid | A bacterial infection often passed through contaminated food and water that can lead to high fever, diarrhoea, vomiting and even death |
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