Food Safety Quality Management

Question 1

List to the staff of ABC company when they must wash their hands

Answer 1

• before handlingcooked/RTE food
  -After using the toilet
• After handling cash
• After cleaning duties
  -After handling raw foods

Question 2

Describe personal hygiene practices the staff of ABC company can carry out to ensure food is safe? What would happen if they do not follow? (5m)

Answer 2

• wash hands
• wear clean attire
• keep hair neat & tidy
• keep fingernails clean and short
• cover open cuts and lesions on hands

Contamination of food can occur, which causes foodborne illnesses when consumed

Question 3

A staff from XYZ company has fallen sick but came to work. Explain what he should have done and provide justification (4m)

Answer 3

see a doctor promptly
not return to work until he has no symptoms for 48hrs
He may transfer germs onto the food and utensils he touch. A person who eats the contaminated food may be infected with the illnesses he has.

Question 4

ABC company found out that there was a foodborne outbreak due to unsafe ingredients being used. Give 5 recommendations for them on how they should check their ingredients before use to prevent this.

Answer 4

1) Check that ingredients have been stored at proper temperatures.
2) Inspect ingredients to ensure they are not spoilt or contaminated.
3) Check that ingredients are used within expiry dates
4) Use food-grade ice
5) Use approved food additives correctly and within the permitted amount

Question 5

Where can potable water be taken from, and where must water not be taken from? Justify your answer.

Answer 5

Take from taps located in food prep area like kitchen
Do not take from toilet taps, fire hose reels, taps providing industrial/grey water
Water from toilet has a higher chance of being contaminated by germs in the environment

Question 6

ABC company mainly deals with eggs and egg products. Give 3 recommendations to them to prevent cross-contamination of food. (3m)

Answer 6

• Keep allergenic and non-allergenic foods separate
• Wash hands before handling allergens and clean utensils before use
• Alw work on clean surfaces and avoid spills

Question 7

When cleaning root vegetables, what must the staff be aware of and why?

Answer 7

When necessary, scrub or peel food ingredients. Rinse the food ingredients a second time. This is to reduce the amount of germs

Question 8

While preparing food, what should staff refrain from doing? Justify why

Answer 8

DO NOT
- touch parts of the body
-smoke
-wear accessories/jewelley
-tasing food w finger/used cutlery
-wiping hands on dirty cloth
- sneeze/cough over food

Done to prevent contamination of food, which causes foodborne illnesses when consumed

Question 9

List the signs of spoilage in food (4m)

Answer 9

• change in odour/colour
  -slimy
  -souring
  -gas production

Question 10

List the 3 ways to defrost raw food safely

Answer 10

In the chiller, at 0 to 4 degrees. Raw food should be placed on a tray at the lowest rack and below RTE food. This is to prevent drippings from defrosted food from coming into contact with other food items.
In microwave using defrost settings
Submerged in water at below 5 degrees. Sealed within primary packaging/leak-proof packaging.

Question 11

the staff from XYZ company left a plate of raw chicken in a chiller to defrost partially, before using part of it. They then left the rest in an overloaded chiller/defrosting room to be refrozen. From the above observations, explain what the staff did wrong? Provide reasons to justify your answer.

Answer 11

If the food is partially defrosted, it may not reach the correct temperature during cooking to kill germs. Defrosted food cannot be refrozen as germs will multipy during defrosting. When refrozen, and re-defrosted, germs can multiply to dangerous levels. Chiller/defrosting room should not be overloaded beyond their designated storage capacity. This is to allow proper internal circulation of cool air. This ensure that chillers and freezers are operating at proper temperaure.

Question 12

Observation 2: Kitchen staff was cutting unwashed vegetables on a green chopping board. Upon completion, kitchen staff continued to prepare ready to eat condiments on the same chopping board.
(c)Provide explanation on what the staff had done wrongly in Observation 2. Give ONE
(1)recommendation on that the staff should have done instead.

Answer 12

• The same chopping board should not be used for unwashed vegetables and ready to eat items (1 mark)
• Unwashed vegetables may contain high levels of microorganisms that can contaminate ready to eat items (1mark)
• Use a different chopping board for ready to eat items (1 mark)

Question 13

• Observation 1 - A trolley of frozen raw chicken was defrosting next to the stove. Provide explanation on what had been done wrongly in Observation 1. Give THREE (3) recommendations of the proper procedures that the food handler should have carried out.

Answer 13

• Defrosting process should not be carried out at room temperature
• Temperature between 5 and 60 degrees promotes bacteria growth
• Defrosting should be carried out in a chiller between 0 and 4 degrees in microwave (1m) or under running water in the sunk (1m)

Question 14

Provide advice on the core temperature to achieve when cooking chicken and also give
TWO (2) other indicators that show that the meat is cooked.

Answer 14

• chicken should be cooked to a core temperature of 75 degrees (1 mark)
• Two indicators are that the colour of the meat is no longer pink, and the juices from meat runs clear.

Question 15

When handling ready-to-eat food, what are some control measures that staff must observe to ensure food is safe?

Answer 15

• Use disposable gloves
• Use clean utensils to handle RTE food and ice
• Do not handle foreign objects during food preparation
• Do not sell any RTE food that has been stored or handled unsafely
• Do not combine new batches with unfinished batches of food
• Do not mix, sell or re-sell any ready to eat food that has been stored or handled unsafely

Question 16

ABC company offers food delivery services using a food delivery van. Give 5 recommendations on what the drivers should follow.

Answer 16

• Food delivery vehicles shld be used to transport food only
• Do not place food trays/container on floor of vehicle cabin
• Plan route of delivery. Avoid delivery to multiple locations
• Always service and maintain delivery vehicles to minimise break-down.
• Clean and sanitise delivery vehicles after transporting soiled crockery

Question 17

What characteristics should a food packaging have? Justify why

Answer 17

• Food-grade.
• Clean and in good condition.
• Have never been used to store non-food items such as chemicals.
• Disposable, single-use packaging should not be re-used.
  why : To prevent harmful substances from contaminating the food

Question 18

ABC company prepares RTE food daily. Provide 4 recommendations how they should store the food?

Answer 18

1) Thoroughly cook food such that the internal temperature of the food reaches a temperature not below 75°C.

2) Do not keep hot food at ambient temperature after the food is cooked.

3) Carry out cooling of the cooked food in the blast chiller, if required to in accordance with your process workflow.

4) Maintain hot food at a temperature above 60°C and cold food at a temperature below 5°C, at all times after the food is cooked and during delivery of the food.

Question 19

• Observation 2 – staff was tasting food with bare hands
  (a) From the above observations, what is one practice that company must have in place to ensure food safety? Justify your answer

Answer 19

Food tasting should be carried out using a clean spoon.
Staff can contaminate food with their dirty hands. It can result in cross contamination of microorganisms from food handler to food

Question 20

Observation 1 – cooked and raw food are placed in the same fridge with no date coding
(a) From the above observations, what are two (2) practices that company must have in place to ensure food safety? Provide reasons to justify your recommendations

Answer 20

• Cooked food must be placed above raw food in the fridge (1m). Raw food may drip and can contaminate ready to eat/cooked food if it is placed above.

All ingredients and cooked food must be date coded to ensure FIFO/FEFO and to ensure ingredients are not kept pasts its shelf life

Question 21

(b) Name the TWO (2) key pest control measures that should be in place to avoid pest infestation and provide ONE (1) example on how each of these control measure can be implemented.

Answer 21

1) Eliminate food sources
- Keep production area clean. Ensure there are no food scraps or food debris left behind
- Practice good waste management
2) Eliminate shelters and entry points.
- Inspect all incoming goods for pests and signs of pests.
- Store good properly and inspect the storage area regularly
- Ensure that floor traps are properly covered with grating.

Question 22

How should food be properly labelled for proper storage of food?

Answer 22

1)Name of ingredient / food
2)Date opened / prepared
3)Use by date (after opening)
4)Receiving date / batch number (to facilitate product tracing)
5)Name of person (who prepared the label)

Question 23

Explain FEFO and FIFO. Explain the importance of FEFO and FIFO in ensuring food safety

Answer 23

First Expire, First Out (FEFO)
Prepacked / packaged food
Arrange those with earlier expiry dates in front so that they will be used first.
First In, First Out (FIFO)
Fresh food and produce with no expiry dates (e.g. fruits and vegetables)
Arrange them such that items that were purchased earlier or are more ripe are placed in front and used first.
FEFO & FIFO reduce the risk of using expired / spoilt food ingredients

Question 24

why should chipped and broken crockery be discarded?

Answer 24

-To avoid causing injury to customers or food handler.
-Broken pieces may get mixed with the food.
-Cracks and chips make it difficult for thorough washing, and can trap germs.

Question 25

How should chopping boards, knives and utensils be properly labelled to prevent cross-contamination?

Answer 25

-Labelling for specific use
- colour coding
- storing in different locations

Question 26

Suggest 3 recommendations to prepare food safely to prevent cross contamination

Answer 26

• Prepare raw and cooked / ready-to-eat food separately.
• Clean and sanitise equipment and surfaces of preparation area thoroughly between tasks
• Use separate chopping boards, knives, utensils and crockery to handle raw and cooked / ready-to-eat food. Clean them thoroughly between tasks.

Question 27

Where should food NOT be prepared

Answer 27

On the floor
In or near the toilet
Near a drain or refuse bin
Near insecticides or cleaning chemicals

Question 28

Provide 2 recommendations on how larger scale operations can have designated work areas to prepare food safely

Answer 28

• Designated rooms should be used for their intended purposes  Prevent cross-contamination
• Preparation of raw meat and seafood should be carried out in temperature- controlled rooms (at 12°C to 15°C)  Reduce the growth of micro- organisms

Question 29

Provide 2 recommendations on how chilled and frozen food should be properly stored safely

Answer 29

• Refrain from stacking food.
• Avoid overstocking to allow proper internal circulation of cool air.
  -Do not refreeze food that has been defrosted. Portion food into required portions before freezing.

Question 30

Provide 2 recommendations on how dry goods should be stored properly

Answer 30

• Store dry goods above ground level to facilitate easy cleaning.
  -Store goods within licensed premises.
  -Store goods away from chemical contaminants such as insecticides and detergents.

Question 31

List the areas to cover to keep storage and preparation areas clean

Answer 31

-Work surfaces and environment
-Food storage areas (e.g. chiller, freezer, dry store)
-Exhaust hood and flue system

Question 32

list 4 ways to practice good waste management

Answer 32

Use foot pedal refuse bins lined with plastic bags.
Keep refuse bins covered.
Empty refuse bins when ¾ full and at the end of the day.
Secure refuse bags before disposing them at the designated bin area. Do not leave them on the floor.

Question 33

List 2 ways to prevent slips, trips and falls for workplace safety and health

Answer 33

Practise good housekeeping daily
Wear anti-slip shoes if floor is slippery

Question 34

List 2 ways to prevent cut by object to ensure workplace safety and health

Answer 34

Wear cut-resistant gloves
Use the correct tool
Work on stable flat surfaces

Question 35

List 2 ways to prevent fire and explosions to ensure workplace safety and health

Answer 35

Turn off electrical power / gas flames when not in use
Clean the exhaust hood and stove top regularly
Keep power sockets clean and dry

Question 36

List 2 ways to prevent being struck by falling object to ensure workplace safety and health

Answer 36

-Store heavier items on lower levels of a shelf
-Store frequently used items at waist or chest level

Question 37

List 2 ways to prevent exposure to extreme temp

Answer 37

Wear heat resistant protective gloves / sleeves
Use tools to handle hot objects

Question 38

Why should foot pedal refuse bins lined with plastic bags be used?

Answer 38

To open refuse bin without hand contact to reduce the chance for cross-contamination. Plastic bags help to prevent food waste leakage.

Question 39

How can you distinguish towels for different tasks?

Answer 39

Different colour and designs.
Place towels for different use at different locations