Food Safety

Question 0

What is poor practice or unhygienic standards?

Answer 0

Not washing hands after handling raw meat, leaving spilt food to attract pests, wearing dirty uniform, using a tea towel or cloth instead of oven gloves and not taking proper care when working at height.

Question 1

What is good practice in food safety standards?

Answer 1

Regular washing of hands, cleaning as you go, wearing correct uniform, using oven gloves when moving hot pans and following correct lifting procedure

Question 2

If chefs do not report a pest problem, what would it lead to?

Answer 2

Contamination of food items and spread of harmful bacteria, damage to stock and premises, food waste, customer complaints, fines and business gets closed.

Question 3

What is the correct temperature to store food in refrigerators?

Answer 3

0 - 8’C

Question 4

Where should raw food be stored in a refrigerator?

Answer 4

At the bottom so the blood doesn’t drip and contaminate any food below it.

Question 5

What temperature should a freezer be?

Answer 5

-18’C or below.

Question 6

What should the food always be when stored?

Answer 6

• Stored at correct temperature
• Well wrapped
• Labelled
• Stock rotation

Question 7

When defrosting food items you must:

Answer 7

• Store them at the bottom of the fridge
• Keep raw and cooked foo separate
• Place tray under all food to catch liquid
• Cook defrosted products within 24 hours
• Not re-freeze any items that’s already been defrosted

Question 8

Benefits of having food safety practices?

Answer 8

• Good reputation
• Happy, motivated staff
• Safe and secure environment
• Good relationship with suppliers

Question 9

Disadvantages of not having food safety?

Answer 9

• Unhappy customers
• Damage to reputation
• Unhappy staff
• Fines
• Prosecution
• Imprisonment