basic food safety practices

Question 1

1. food safety program and procedures and consequences of not following these procedures.

Answer 1

• if you don’t follow the food safety program and procedures, the environmental health officers have the power to issue improvement notices and close the establishment.

Question 2

2. current national, state or territory food laws, standards and codes, including:

Answer 2

• meaning of contaminant, contamination and potentially hazardous foods as defined by the current code.
• hygiene actions that must be adhered to by businesses to avoid food-borne illnesses.
• employee responsibility to participate in hygienic practices.
• reasons for food safety programs and what they must contain.
• role of local government regulators
• basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety.

Question 3

3. food hazards and major causes of food contamination and food-borne illnesses

Answer 3

• airborne dust
• colleagues without apporiate training or understanding of good hygiene practices, policies and procedures.
• contaminated food
• contaminated garbage
• dirty equipment and utensils
• equipment not working correctly, including fridge and temperature probes.
• items, including linen, tea towels and towels that may be contaminated with human waste, including blood and body secretions.
• not following organisation procedures
• vermin

Question 4

4. sources and effects of microbiological contamination of food.

Answer 4

• The effects of microbiological contamination of food is a 24-hour virus or gastro-intestinal symptoms.
• some sources that could cause this is:
• bacteria
• viruses
• moulds

Question 5

5. personal hygiene requirements, including:

Answer 5

• appropriate bandages and dressings to be used when undertaking food handling.
• clothing and footwear requirements for working in and/or moving between food handling areas.
• reporting of illness
• restrictions on wearing of jewellery and other adornments, such as nail polishes.
• personal clothing maintenance, laundering and storage requirements.

Question 6

6. workplace hygiene hazards when handling food and food contact surfaces, including:

Answer 6

• pest containment requirements
• responsibilities for maintaining the work area in a clean and tidy state.
• suitable standard for materials, equipment and utensils used in food handling area.
• use and storage of cleaning equipment.
• food disposal requirements.
• waste collection, recycling and handling procedures.

Question 7

7. minimum hand washing occasions:

Answer 7

• before commencing or recommencing work with food.
• immediately after handling raw food, smoking, coughing, sneezing, blowing the nose, eating, drinking, touching the hair, scalp or any wound, and using the toilet.