Food Quality - safe preparation and presentation of food Flashcards
household equipment
The types of equipment and utensils you would find in your kitchen at home.
Equipment: toaster, kettle, oven, chopping boards and baking trays.
Utensils: knives, mixing spoons, a pizza roller and measuring cups
commercial equipment
Types of equipment and utensils you would find in your kitchen at home. Commercial kitchens necessitate advanced equipment to efficiently produce numerous meals at a rapid pace.
Equipment: Fryers, coffee machines, walk-in freezers and refrigerators, food display cabinets and heat lamps
Utensils: utensils used in a commercial kitchen are often very similar to what is used in a household kitchen, but they are generally more heavy-duty.
industry equipment
What is it? Industry equipment, typically larger and more powerful, is increasingly used in various industries, including home kitchens, to automate tasks previously performed by hand.
Examples: ovens and mixers, industrial measuring devices, pastry sheeters, dough moulders and dough dividers.
Safe work practices
Safety is everybody’s responsibility”. – Follow safe work practices when preparing food (Work Health and Safety Legislation).
*Correct manual handling – lifting heavy boxes, pushing trolleys or moving heavy objects.
*Use ergonomic workstations.
*Use safety guards on dangerous equipment.
*Store chemicals away from food.
*Pay attention to safety signs.
*Use PPE (personal protective equipment – leather shoes, apron, oven mits) o Know emergency and evacuation procedures.
what is a hazard
A Hazard is defined as something that is a risk or danger to people.
What is work, health and safety:
Work health and safety (WHS) means managing risks to the health and safety of everyone in your workplace. This includes your:
- workers
- customers
- visitors
- suppliers.
WHS is sometimes known as occupational health and safety (OH&S).
It can cost money and time to implement WHS practices and install safety equipment. But not taking action can result in prosecution, fines and loss of your skilled staff.
work, health and safety: Employees owners work health and safety obligations:
People working in your business also have WHS obligations. They must:
*take care of their own health and safety
*take care not to do anything that could hurt others
*follow WHS instructions
*follow the workplace’s WHS policies and procedures.
work, health and safety: Business owners work heath and safety obligations:
Business owners work heath and safety obligations:
You must put health and safety practices in place as soon as you start your business. Under Australian WHS laws your business must:
*ensure the health and safety of your workers
*not put the health and safety of other people at risk.
To do this you must:
*provide a safe work environment
*provide and maintain safe machinery and structures
*provide safe ways of working
*ensure safe use, handling and storage of machinery, structures and substances
*provide and maintain adequate facilities
*provide any information, training, instruction or supervision needed for safety
*monitor the health of workers and conditions at the workplace.
What is the food act 2003
the food act 2003 outlines various food safety standards for food produced or sold in nsw. the purpose of the act is to make sure that food is clean, safe to eat and suitable for human consumption.
Offences/breaches of the food act:
*handling or selling food in an unsafe manner, such as where it is likely to cause physical harm to someone who eats it
*Falsely describing food where it will, or is likely to, cause harm to a consumer, for example where the food is mixed or diluted with a cheaper or less nutritious substance
*handling and selling unsuitable food, such as food which has perished or food from a diseased animal
*using misleading advertising, packaging or labelling in the handling or selling of food
*selling food which is different to what a purchaser demanded;
*sale of unfit equipment or unfit packaging and labelling for food; or
*not complying with the food standards code (more on this later).
What to do if you breach the food act
if you’ve breached one of the offences in the act, there could be a defence available to you in certain situations. these include where:
*your food is to be exported to another country and it complies with the laws in that country;
*you took all reasonable precautions and exercised due diligence to prevent the offence;
*you immediately disposed or destroyed any unsafe or unsuitable food; or
*you reasonably believed that an unfit piece of equipment or material was not intended to be used for handling food.
Consequences for breaching the food act
*improvement, prohibition or seizure orders.
*monetary fines. you will be issued a penalty notice for each separate offence, which could end up costing your business into the thousands.
*prosecution. the nsw food authority may prosecute individuals for serious breaches of the act.
*‘name and shame’ register. the nsw food authority publishes a list of businesses which have breached food safety laws. this could in turn lead to brand and reputational damage to your business.
*suspended or cancelled licence. the nsw food authority could effectively stop you from carrying on your business if you have breached the act.
types of contaminants
physical
chemical
microbial
physical contaminants
Physical objects can pose a hazard when contaminating food, often involving small objects found in the food. Can cause choking or cuts.
e.g., glass shards, hair, band aid
chemical contaminants
Proper mixing and use of kitchen and growing chemicals, including herbicides and pesticides, are crucial for food safety, as they can cause contamination in the production of fruits and vegetables.
