Food Safety Glossary
This glossary explains the key food safety terms you will meet while studying for SITXFSA005 and SITXFSA006 in Australia. Understanding the language — not just memorising it — makes the rest of your study far easier, because most exam questions are really testing whether you understand these core concepts. Use it as a quick reference while you work through the study guide, the practice test or the flashcards. Each definition is written in plain English and links back to the topics that matter most for your assessment, from the temperature danger zone to HACCP and the role of a Food Safety Supervisor.
- CCP
- Critical Control Point — a step where control is essential to food safety.
- Cross contamination
- Transfer of harmful bacteria or allergens from one food/surface to another.
- Danger zone
- 5°C to 60°C — temperature range where bacteria multiply rapidly.
- FSS
- Food Safety Supervisor — trained person responsible for on-site food safety.
- FSANZ
- Food Standards Australia New Zealand — develops food standards.
- HACCP
- Hazard Analysis Critical Control Points — systematic food safety management.
- Potentially hazardous food
- Food that supports bacterial growth; needs temperature control.
- SITXFSA005
- National unit: Use hygienic practices for food safety (food handler).
- SITXFSA006
- National unit: Participate in safe food handling practices (FSS).
- Sanitise
- Reduce microorganisms to safe levels after cleaning.