Ambient temperature

At room temperature.

Contamination

Food on which bacteria has been allowed to grow, or food which contains a physical or chemical hazard.

Control Measure

This is put in place to manage a risk by reducing it to an acceptable level.

Cross-contamination

This usually happens when bacteria has crossed from raw to cooked or ready to eat food.

Food hygiene

A way of preparing and storing food that does not allow germs, chemicals or harmful objects to get into food.

Food poisoning

Any bacteria which grows in or on food or water causing illness when consumed.

Food-borne disease

Illness caused by pathogenic bacteria carried on food. 
The bacteria only multiplies when consumed and not on the food itself.

Food-borne illness

A disease or illness carried on food.
This term covers both food poisoning and food-borne disease.

HACCP

Hazard Analysis and Critical Control Point.
This is a means of identifying, assessing and controlling food safety hazards by managing the risk.

Hazard

Something which may cause harm.

Micro-organisms

Bacteria found all around us.  Most are harmless, some do us good, some can make us ill.

Pathogens

Micro-organisms that can make us ill.

Risk

The likelihood that a hazard will cause harm and measuring the level of the risk.

Spoilage

Makes the food go “off” eg, milk goes sour.