food and hygine Flashcards
what are the 3 acceptable forms of id?
Passport
· Photo Driving Licence
· PASS card displaying tamper proof hologram
what are the consequences of serving under 18?
It is illegal to sell alcohol to under 18s. The member of staff responsible can
be fined £80 (fixed penalty notice) with a maximum fine of £5000. The
Personal Licence Holder can also have their licence suspended.
The under 18 can be fined £50 (fixed penalty notice).
what are the fines for people buying on behalf of under 18s?
The member of staff responsible can be fined £80
(fixed penalty notice). The adult who buys the alcohol could be fined £80
(fixed penalty notice) with a maximum fine of £5000. The under 18 can be
fined £50 (fixed penalty notice).
what happens if you sell alcohol to intoxicated attendees?
It is illegal to sell or supply alcohol to someone who is already drunk.
The member of staff responsible can be fined £80 (fixed penalty notice) with a
maximum fine of £1000.
what temperature should cold food be kept?
at 8c or below
what temperature should hot food be kept?
at 63c or above
what is cross contamination?
Cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from other food, surfaces, hands or equipment.
What is HACCP?
HACCP is a way of managing food safety. It is based on
putting in place procedures to control hazards. It involves:
what does HACCP involve?
Keeping appropriate records to show your procedures
are working.
Making sure that your procedures are working.
Deciding what action you need to take if something
goes wrong.
Putting in place procedures to make sure hazards are
controlled at your critical control points.
Looking closely at what you do in your business and what
could go wrong.
> Identifying the ‘critical control points’ – these are the places
you need to focus on
what are the 3 safety hazards?
microbiological – involving harmful bacteria, e.g. when
certain food is kept out of the fridge for too long and bacteria grow in it
> chemical – involving chemicals getting into food,
e.g. cleaning products or pest control chemicals
What the law says
> physical – involving objects getting into food,
e.g. broken glass or pieces of packaging
what is the requirements for staff when working with food?
Staff should keep hair tied back and wear a suitable head
covering, e.g. hat or hairnet, when preparing food.
> Staff should not wear watches or jewellery when preparing
food (except a wedding band).
> Staff should not touch their face and hair, smoke, spit, sneeze,
eat or chew gum when they are handling food.
what should you to do to prevent harmful bacteria?
Disinfection products should meet BS EN standards. Check
product labels for either of these codes: BS EN 1276 or
BS EN 13697.
Clean and disinfect food areas and equipment between
different tasks, especially after handling raw food.
> Clear and clean as you go. Clear away used equipment, spilt
food etc. as you work and clean work surfaces thoroughly.
> Use cleaning and disinfection products that are suitable for
the job, and follow the manufacturer’s instructions.
Consider the needs of specific groups when planning the toilets; what are they?
Wheelchair users
Changing facilities for babies
Children
Elderly
what are the event toilets numbers for events less than 6 hours?
female 1 per 100
male 1 per 500,
plus 1 urinal per 150
what are the event toilets numbers for events for 6 hours or more but with little food and drink?
female 1 per 85
male 1 per 425,
plus 1 urinal per 125
