food hygiene

Question 1

Explain why it is important for food handlers to maintain high standards of personal hygiene at all times

Answer 1

Personal hygiene is important to prevent food poisoning. When handling food, wash your hands thoroughly and often. If you are sick, do not go to work, because you can contaminate food more easily. Food handlers should be properly trained in safe food handling.

Question 2

What are two of the most common food poisoning bacteria and how do they enter a food
handling area?

Answer 2

salmonella - People can get salmonella food poisoning from: poor food handling practices in the home or in food outlets.
Norovirus - An infected person touches food with their bare hands that have feces (poop) or vomit particles on them.

Question 3

In order to grow, bacteria need six conditions. List four of them.

Answer 3

1. Food (nutrients)
2. Water (moisture)
3. Proper temperature.
4. Time.

Question 4

Explain why raw meats must be stored on a tray at the bottom of the cool room.

Answer 4

Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again.

Question 5

What is the legislation that applies to all food businesses in Victoria?

Answer 5

to ensure that all food sold in Victoria is safe to eat.

Question 6

true or false - Food handlers can be fined individually for unsafe practices

Answer 6

true

Question 7

true or false - Food must be cooked to 75deg.C in order to kill bacteria

Answer 7

true

Question 8

true or false - Allergen foods can be stored unlabelled with all other foods

Answer 8

false

Question 9

true or false - An example of food spoilage is mould on bread

Answer 9

true

Question 10

true or false - The ‘Danger Zone’ is between 5-60deg. C

Answer 10

true

Question 11

true or false - Sanitising removes bacteria from a surface

Answer 11

false - Sanitising is meant to reduce, not kill, the occurrence and growth of bacteria

Question 12

What is cleaning?

Answer 12

Cleaning is the process of removing unwanted substances, such as dirt, infectious agents, and other impurities, from an object or environment.

Question 13

What is the correct action for food that is going to be served at a later time?

Answer 13

most fresh foods must be stored in the refrigerator to delay their deterioration and decomposition. The most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products. Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.

Question 14

What is meant by ‘high risk’ food?

Answer 14

foods that are more likely to harbour dangerous bacteria and other disease-causing pathogens.

Question 15

List four high risk foods that are handled regularly in kitchens.

Answer 15

Dairy products (milk, cream, cheese)
eggs
Meat or meat products.
Poultry.
Fish and seafood.

Question 16

Explain how bacteria may be transferred via hands or clothing in your workplace.

Answer 16

touching contaminated objects or eating contaminated food – the pathogens in a person’s faeces may be spread to food or other objects, if their hands are dirty

Question 17

true or false - Cross contamination is the transfer of bacteria from a contaminated food or surface to
cooked or prepared food

Answer 17

true

Question 18

true or false - Food allergies are caused by a reaction within the body to chemicals present in some
foods.

Answer 18

true

Question 19

Name two ways that food poisoning can be prevented.

Answer 19

1. Wash your hands and work surfaces before, during, and after preparing food. Germs can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops.
2. Separate raw meat, poultry, seafood, and eggs from ready-to-eat foods. Use separate cutting boards and keep raw meat away from other foods in your shopping cart and refrigerator.

Question 20

Name four symptom of food poisoning.

Answer 20

1. abdominal cramps.
2. diarrhea.
3. vomiting.
4. loss of appetite.

Question 21

What is the Food Act 1984?

Answer 21

All food businesses in Victoria operate under the Food Act 1984. It controls the sale of food in
Victoria. These laws are regulated through the local council Environmental health office.

Question 22

What temperature should hot foods be kept at?

Answer 22

must be kept at 60o C or over

Question 23

What temperature should cold foods be kept at?

Answer 23

must be kept below 5oC

Question 24

What temperature should frozen foods be kept at?

Answer 24

must be kept below -18oC

Question 25

What are the three types of food contamination?

Answer 25

1. Biological – bacteria, yeasts, moulds, virus
2. Chemical – cleaning chemicals or naturally occurring toxins
3. Physical – hair, plastic, glass

Question 26

What is the difference between food poisoning and food spoilage?

Answer 26

1. Food Poisoning is a term given to a set of symptoms caused by eating or drinking contaminated
   food. Can you name some symptoms? This can’t always be seen….
2. Food spoilage is obvious, for example sour milk, mouldy bread or soft slimy fruit and vegetables.
   As spoiled food is unfit to eat it should be thrown out.

Question 27

whats cross contamination?

Answer 27

Cross contamination refers to the transference of microorganisms from contaminated food or
surfaces to uncontaminated food or surfaces. It can be the cause of food spoilage or poisoning.

Question 28

why is the danger zone 5- 60 degrees?

Answer 28

Because food poisoning bacteria grow and multiply in these temperatures.
The best way to stop food poisoning is by temperature control.

Question 29

What are the 5 conditions microorganisms need to grow?

Answer 29

1. Food (nutrients)
2. Water (moisture)
3. Proper temperature.
4. Time.
5. Air, no air, minimal air.

Question 30

What is a Food Safety Plan (FSP)? Who would have a FSP?

Answer 30

A food safety program is a written plan that shows what a business does to ensure that the food it sells is safe for people to eat. Businesses that serve, process or deliver food would have a FSP.

Question 31

What is meant by the term ‘critical control point’ – give an example.

Answer 31

A critical control point is any step in which hazards can be prevented, eliminated or reduced to acceptable levels. Examples for this would be cooking, cooling, re heating

Question 32

If you are working as a Food Handler you must not work if you have symptoms of?

Answer 32

1. vomitting
2. fever
3. diarroah
4. yellow eyes and skin

Question 33

Give two ways in which you can accelerate the cooling process of cooked food?

Answer 33

1. divide food into smaller portions

2. frequently stirring the food.

Question 34

How long can cooled, cooked food be left out of the fridge for? What temperature should it be stored at in the fridge?

Answer 34

Once cooked food has cooled down it should not be left out of the fridge for any longer than two hours.