Food Safety & Hygiene (SITXFSA005 & SITXFSA006)
The temperature range between 5°C and 60°C where foodborne bacteria multiply most rapidly.
Temperature Danger Zone
Personal items such as closed-toe non-slip shoes, aprons, and chef jackets designed to protect workers from kitchen hazards.
PPE (Personal Protective Equipment)
The culinary practice of organising, measuring, and assembling all ingredients and equipment before cooking begins
Mise en Place
A thick, cold beverage made by blending whole fruits, dairy or plant milks, yogurt, and crushed ice.
smoothie
A fat-based spread, such as soft butter or margarine, applied to bread slices to prevent moist fillings from making the bread soggy
moisture barrier
The minimum required duration for thoroughly washing and scrubbing hands with warm water and soap.
20 seconds
The manual handling technique used when picking up heavy stock items off the floor to prevent back strain.
bending at the knees and keeping the back straight
A precise knife cut producing long, thin matchstick shapes measuring approximately 2mm × 2mm × 40mm
Julienne
A mixed non-alcoholic beverage designed to replicate the appearance, complexity, and flavor profile of a cocktail.
mocktail
A classic triple-decker toasted sandwich filled with poultry, bacon, lettuce, tomato, and mayonnaise, cut into quarters
Club Sandwich
The process by which bacteria or harmful substances are transferred from one surface, ingredient, or piece of equipment to another.
cross-contamination
The specific type of fire extinguisher or safety equipment used for Class F cooking oil and fat fires.
wet chemical extinguisher (or fire blanket)
A gentle wet-heat cooking method where food is cooked in liquid held just below the boiling point (around 70°C to 80°C)
poaching
The essential maintenance step performed immediately after steaming milk to prevent dried milk build-up inside the steam wand.
purging and wiping the steam wand
A type of sandwich made by spreading fillings over flatbread or a tortilla, rolling it tightly, and slicing it into rounds.
wrap (or pinwheel sandwich)
The rule stating that potentially hazardous food left in the danger zone for 2 to 4 hours must be consumed immediately and cannot be returned to the fridge.
2-hour / 4-hour rule
The four-step acronym used to remember how to operate a portable fire extinguisher correctly.
Pull, Aim, Squeeze, Sweep
The fundamental kitchen workflow principle where work surfaces, tools, and boards are continuously cleaned throughout service
Clean-As-You-Go
The practice of steeping coarse coffee grounds or tea leaves in cold water for 12 to 24 hours to create a smooth beverage bas
cold brewing
Slightly dry bread that has lost moisture, making it ideal for toasted sandwiches, croutons, or French toast
stale bread
The systematic, preventive quality assurance system used in commercial kitchens to identify and monitor biological, chemical, and physical hazards.
HACCP (Hazard Analysis Critical Control Point)
The formal legal document provided by chemical manufacturers that details health hazards, safe storage, and spill cleanup procedures for cleaning products.
Safety Data Sheet (SDS)
A standardised document outlining specific ingredient quantities, exact yield, portion sizes, and step-by-step cooking procedures to maintain consistency
Standard Recipe Card?
The technical culinary term for an infusion made from herbs, spices, or dried fruits in hot water that contains no actual Camellia sinensis tea leaves.
tisane (or herbal infusion)
The maximum temperature at which pre-made sandwiches containing high-risk ingredients (e.g., meat, dairy, eggs) must be held during display.
5°C or lower