Food Act (1990)

Question 1

How should meat be stored (raw and cooked)?

Answer 1

Raw and cooked meat shouldn’t be stored together and uncooked meat should be kept in packaging below any produce so that the meat doesn’t drip on the produce.

Question 2

In kitchens making/ preparing food how many different chopping boards do they have and what are they for?

Answer 2

There are three different types of chopping boards. one for meat, one for fish and one for vegetables and fruit.

Question 3

Name the different ways food must be fit for consumption

Answer 3

Do not: add anything to the food, use any ingredient in the preparation of the food,taking any part of the food subjecting the food to any other process or treatment, that would make it unfit for consumption

Question 4

Staff must be trained in what way that enables them to work with food?

Answer 4

Trained in food hygiene which includes handling, transporting, packaging and the presentation of food.

Question 5

How can kitchen hygiene be maintained and why must it be maintained?

Answer 5

By cleaning regularly , washing the floors, cleaning all surfaces and cooking equipment. It must be maintained so that food being prepared doesn’t get contaminated and make people ill or worse.

Question 6

When customers are buying food what are they entitled to?

Answer 6

They are entitled to know what is in the food, the food being sold mustn’t be misleading or false.

Question 7

What does the food hygiene training include?

Answer 7

Handling, transporting, packaging and the presentation of food.