Food Handlers Flashcards
What is the food act of 1984?
It controls sale of food in Victoria and is in forced principally by local counsils.
What does HACCP stand for?
Hazard Analysis Critical Control Points
What temp do hot foods need to be kept within?
60 degrees.
What is the danger zone?
5 degrees to 60 degrees.
What temp to frozen food be stored at ?
-18 degrees.
Cold foods should be stored at?
Below 4 degrees.
What is a high risk food?
High risk foods contain pathogenic micro organisms. For example cooked meat and fish, gravy stock, sauces and soup, shellfish, milk, cream, cooked rice and soy milk.
Washing hands?
Warm soapy water, 20 seconds, dry thoroughly.
Conditions for micro organisms to grow in?
Moist Warmth Oxygen Neutral ph Nutrients
Cross contamination?
The process by which bacteria or other micro organisms are unintentionally transferred from one substance to another.
How can cross contamination occur?
Equipment used for raw food then used agin for ready to eat foods.
Symptoms for food poisoning?
Vomiting Neusea Watery Diarrhea Pain and cramps Fever
Difference between food poisoning and food spoilage?
Food poisoning - it is a result of consumption of contaminated food.
Food spoilage - the process in which food rots to the point in which it is not editable for humans.
The difference between cleaning and sanitizing?
Cleaning - the act of making something making something clean.
Sanitizing - conditions relating to public health. The process of keeping places free from dirt and disease.
Why is clean up as you go a good policy?
The policy is keeping the work area clean and tidy at all times whilst working, this includes cleaning up spills and wiping down surfaces and removing waste to bins.
