|HACCP||Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards, whether they be microbiological, chemical or physical, that may be a danger in the food preparation process.|
|Washing Hands||Should be done every 20 minutes with hot soapy water.|
|48 hours rule||When suffering from vomiting or diarrhoea, you should only return to work 48 hours after the symptoms have cleared.|
|High-Risk Areas||Areas in the workplace you should be vigilant of, as there is a high hazard risk associated with them.|
|Clean As You Go||A rule of thumb when working that helps to keep the building clean and tidy throughout the day.|
|Manual Handling||When lifting any item remember to bend your knees, use your leg muscles and straighten your back holding the item at waist level.|
|'The Danger Zone'||The temperature range where bacteria multiply exponentially (Between 5°C and 63°C).|
Want to create your own Flashcards for free with GoConqr? Learn more.