Hosp Prelim

Question 1

What is the food standards code?

Answer 1

Employers have a role to supervise staff, and manage the establishments food safety plan.

Question 2

What does HACCP stand for?

Answer 2

Hazard Analysis Critical Control Points

Question 3

What is HACCP?

Answer 3

A method of preventing food hazards.

Question 4

What is an example of a workplace conducting HACCP?

Answer 4

Temperature checking raw ingredients as they are received.

Question 5

What does it mean to Julienne something?

Answer 5

Cut into matchsticks

Question 6

What does it mean to Chiffonade something?

Answer 6

To shred or finely cut

Question 7

What does it mean to Brunoise something?

Answer 7

Cut into small cubes

Question 8

What are the Julienne dimensions?

Answer 8

2mm x 2mm x 40mm

Question 9

What are the Chiffonade dimensions?

Answer 9

2mm

Question 10

What are the Brunoise dimensions?

Answer 10

2mm x 2mm x 2mm

Question 11

What is used on the red chopping board?

Answer 11

Raw meat e.g. steak

Question 12

What is used on the yellow chopping board?

Answer 12

Raw poultry e.g. chicken

Question 13

What is used on the blue chopping board?

Answer 13

Seafood

Question 14

What is used on the brown chopping board?

Answer 14

Cooked meat and poultry

Question 15

What is used on green chopping board?

Answer 15

Fruit and vegetable

Question 16

What is used on the white chopping board?

Answer 16

Dairy

Question 17

What is the temperature danger zone?

Answer 17

5°C - 60°C

Question 18

What is re-thermalisation?

Answer 18

Reheating food to a safe temperature

Question 19

What is reconstituted?

Answer 19

Rehydrating dry foods, by pacing the food in water or other liquid

Question 20

What is Mis en Place?

Answer 20

Preparation of dishes and ingredients carried out before service begins

Question 21

What is mechanical equipment?

Answer 21

Electrical appliances that CAN be moved around the kitchen

Question 22

What is fixed equipment?

Answer 22

Electrical appliances that CANNOT be moved around the kitchen

Question 23

What is A La Carte?

Answer 23

A menu where food items can be ordered seperate

Question 24

What is Table D’Hote?

Answer 24

A set menu

Question 25

Actions you take after minor chemical spills:

Answer 25

Alert staff around you, put up signage. Refer to SDS and follow instructions of PPE

Question 26

Actions you take after major chemical spills:

Answer 26

Alert staff, evacuate, close off area, call emergency services

Question 27

What is conduction?

Answer 27

Heat transferred to a cooking vessel. | E.g = gas to pots and pans

Question 28

What is convection?

Answer 28

Heat moves through another source | E.g = hot air in an oven

Question 29

What is PPE?

Answer 29

Personal Protective Equipment

Question 30

What information do standardised recipes include?

Answer 30

How to cook, prepare and serve a dish

Question 31

Example of a workplace policy:

Answer 31

Wearing a hairnet in the kitchen at all times.

Question 32

What is the consequence of failing to comply with workplace procedures?

Answer 32

If a worker fails to comply with policies, they will receive a warning stating they are not performing to the agreed procedures.

Question 33

How do you prevent security breaches?

Answer 33

Lock doors, do not give everyone a key

Question 34

What does PCBU stand for?

Answer 34

Person Conducing Business or Undertaking

Question 35

What is the responsibility of PCBU?

Answer 35

PCBU has a responsibility under the WHS Act 2011 to ensure that the workers, their environment and equipment are all safe.

Question 36

What does the risk assessment do?

Answer 36

Eliminates the risk or Minimise the risk

Question 37

What is the hierarchy of controls?

Answer 37

Following a risk assessment

Question 38

How do you minimise any risks in the workplace?

Answer 38

Train staff, follow the PPE, knowing first aid

Question 39

What does the Food Act of 2003 ensure?

Answer 39

Ensures food is safe for human consumption

Question 40

What does the Work Health and Safety Act of 2011 include?

Answer 40

Workers safety is to be protected, being free from illness or an injury.

Question 41

What does manual handling involve?

Answer 41

Lifting, pushing, pulling, twisting and turning heavy items

Question 42

How do you handle hazardous substances ?

Answer 42

Correct PPE, do not spray chemicals near food, keep in the original container.

Question 43

Where do you store hazardous substances?

Answer 43

In a locked storeroom or secure place

Question 44

What are basic hygiene practices used to keep food safe?

Answer 44

Thorough hand washing, wearing a clean uniform, no jewellery and minimal makeup

Question 45

What reports can come from a PCBU

Answer 45

report on their health workers, policies and procedures e.g. hand washing.

Question 46

What are control measures?

Answer 46

Following the risk assessment, which ultimately eliminates or minimises the risk.

Question 47

What does HACCP mainly focus on?

Answer 47

Avoiding cross contamination during storage, preparation and service.

Question 48

What does an EHO do?

Answer 48

They enforce health and hygiene issues such as; poisoning, pest infestations and toxic contamination.

Question 49

What is an example of eliminating food contamination?

Answer 49

Wearing minimal to no makeup.