Food Handlers Flashcards
What is the food act of 1984
It is the law that all food businesses in Victoria must operate under
What does HACCP stand for
Hazard Analysis Critical Control Point
State the temperature cooked foods need to be kept at
75°
What is the danger zone
5-60°
State the temperature frozen foods should be kept at
-18°
At what temperature must cold foods be stored at
4°
Correct way to wash hands. ( steps )
- Rub hands together with soap for a minimum of 10 seconds
- Rinse hands under running water until soap free
- Dry hands
What are the 5 conditions micro-organisms need to grow?
Moisture Warmth ( danger zone ) Food Time Air
What is cross-contamination
Is the transference of micro-organisms from contaminated foods or surfaces to us contaminated food or surfaces.
Name two ways that cross-contamination can occur
- dirty uniform or protective clothing
- using the same utensils and appliances for raw and cooked foods
- not washing hands after changing duties
List four symptoms of food poisoning
Nausea Vomiting Fevers Chills Stomach cramps Death Double visions
Explain the difference between food poisoning and food spoilage
Food poisoning is an illness caused by bacteria coming from spoiled foods
Food spoilage is disagreeable change in a foods normal state.
Difference between cleaning and sanitising
Cleaning - is removing dirt, marks or stains
Sanitising- is reducing the amount of microorganisms so that there is barely any left.
Why is clean up as you go a good policy?
Because it eliminates any harmful bacterias from the working station and gives you more room to work on.
Name three common pests that can cause food poisoning
Rats, fly, cockroaches.
