Food Handlers & Coffee Making & Pastry & Measurements & Design Brief Flashcards
What are food handlers responsible for in the workplace kitchen?
Preparing, handling and storing food.
What conditions do micro organisms need to grow?
Moisture, warmth, food, air, time
A high risk food is
A food in which bacteria grow best
The danger zone is
Between 5-60oC
What is a dangerous colour to watch out for on a potato?
Green
Cross contamination can occur by either
Raw foods dripping onto cooked foods
Bacteria from hands to food
or Not washing hands after changing duties
The fridge temperature should be kept at
4ºc
FSANZ stands for
Food standards Australia and New Zealand
In severe cases food poisoning can cause
Paralysis of vocal cords, the lungs, heart, or even death
Frozen foods should be stored at
-18ºc
Heat or cook foods above what temperature to avoid food poisoning?
75ºc
Spoilage might be recognised by
Slimey texture, odour, souring, and discolouration
The food act was introduced in
1984
What is the food act
The Food Act of 1984 is a requirement by law to ensure food is handled safely so that it is suitable for sale.
State the range of temperatures that hot and cold food needs to be kept within.
Keep above 65 degrees for hot food and below 5 degrees for cold food, out of the danger zone.
At what temperatures must frozen foods be stored?
Frozen food to be kept around -18 degrees
At what temperature must cold food/perishables, be stored?
Cold food: below 4-5 degrees
Hot food: above 65-75 degrees
What is meant by a high-risk food? List 5 high -risk foods.
These are foods that grow bacteria quicker than others
Dairy foods, chicken, cooked rice, cooked pasta, prepared salads, raw egg
State the correct procedure for washing hands.
Wet your hands with clean, running water, apply soap and thoroughly wash for about 20 seconds
What is cross-contamination
When harmful bacteria or allergens spread to food from other food, surfaces, hands or equipment
what is Food Poisioning and it’s
Causes
An illness caused by eating contaminated food. The most common cause of food poisoning is eating food contaminated by harmful bacteria.
what are symptoms of food poisoning
Symptoms include pain in the abdomen, dizziness, fatigue, fever, sweating, vomiting etc
the difference between food poisoning and food spoilage
food poisoning is caused by contaminated food that has been poorly handled, stored or not cooked properly, whereas food spoilage is obviously spotted like sour milk, mouldy break or soft slimy fruit and vegetables
the difference between cleaning and sanitising
Cleaning is the process used to remove food, dirt and grease from crockery, utensils, surfaces and equipment whereas sanitising kills germs and bacteria and is required for all surfaces and equipment that have direct contact with food.
3 common pests that cause food poisoning
rats, cockroaches and moths
important rules for food handling and personal hygiene
cut cooked and uncooked meat on different boards, defrost food thoroughly before cooking or reheating it, do not refreeze defrosted food
wash hands thoroughly, keep your fingernails short and clean, keep your hair clean and neat, tied back, have a clean body and clothes at all times.
important rules for food preparation and storage
don’t store food on the floor or in toilets/tight airlock rooms, store cooked food above raw food, cover, label and date food correctly,
types of bacteria
p, c, mb
physical: happens when actual objects contaminate foods, such as hair, glass, metal, pests etc.
chemical: occurs when food comes in contact with chemicals and can lead to chemical food poisoning, for example kitchen cleaning agents, unwashed fruits and vegetables, pest control products etc.
microbiological: when bacteria or toxins contaminate food and is a common cause of food poisoning and spoilage, for example dust, raw meat, the air, the human body etc.
storing food
frozen, perishable, semi-perishable, non-perishable
frozen: is for foods that need to be kept frozen solid at -15 °C or colder.
perishable: are those likely to spoil, decay or become unsafe to consume if not refrigerated, for example, meant, fish, dairy products etc.
semi-perishable: items that don’t require refrigerating but do eventually spoil or get stale like break, cake, pies, pastries etc.
non-perishable: would be canned foods or dry items that don’t spoil like beans, rice, pasta, flour etc.
define small appliances
A small appliance are portable or semi-portable machines, generally used on table-tops, counter-tops, or other platforms, to accomplish a household task. Examples include microwave ovens, toasters, humidifiers, and coffeemakers.
define utensils
a tool, container, or other article, especially for household use.
how do you use knives safely to minimise risk? give 2 examples
carry a knife with the blade pointing downwards
handle knives carefully when washing up
why should knives be sharpened regularly
because blunt knives cause cause injury and are dangerous because they require more pressure and are more likely to slip
how long does it take to preheat an oven
10-15 minutes
some safety rules to remember when using ovens
wear oven mitts when removing things from the oven, remove any trays from the oven before preheating
