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Hosp Year 11 > Hosp Prelim > Flashcards

Hosp Prelim Flashcards

1
Q

What is the food standards code?

A

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

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2
Q

What does HACCP stand for?

A

Hazard Analysis Critical Control Points

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3
Q

What is HACCP?

A

A method of preventing food hazards.

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4
Q

What is an example of a workplace conducting HACCP?

A

Temperature checking raw ingredients as they are received.

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5
Q

What does it mean to Julienne something?

A

Cut into matchsticks

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6
Q

What does it mean to Chiffonade something?

A

To shred or finely cut

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7
Q

What does it mean to Brunoise something?

A

Cut into small cubes

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8
Q

What are the Julienne dimensions?

A

2mm x 2mm x 40mm

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9
Q

What are the Chiffonade dimensions?

A

2mm

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10
Q

What are the Brunoise dimensions?

A

2mm x 2mm x 2mm

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11
Q

What is used on the red chopping board?

A

Raw meat e.g. steak

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12
Q

What is used on the yellow chopping board?

A

Raw poultry e.g. chicken

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13
Q

What is used on the blue chopping board?

A

Seafood

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14
Q

What is used on the brown chopping board?

A

Cooked meat and poultry

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15
Q

What is used on green chopping board?

A

Fruit and vegetable

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16
Q

What is used on the white chopping board?

A

Dairy

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17
Q

What is the temperature danger zone?

A

5°C - 60°C

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18
Q

What is re-thermalisation?

A

Reheating food to a safe temperature

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19
Q

What is reconstituted?

A

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

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20
Q

What is Mis en Place?

A

Preparation of dishes and ingredients carried out before service begins

21
Q

What is mechanical equipment?

A

Electrical appliances that CAN be moved around the kitchen

22
Q

What is fixed equipment?

A

Electrical appliances that CANNOT be moved around the kitchen

23
Q

What is A La Carte?

A

A menu where food items can be ordered seperate

24
Q

What is Table D’Hote?

A

A set menu

25
Q

Actions you take after minor chemical spills:

A

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

26
Q

Actions you take after major chemical spills:

A

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

27
Q

What is conduction?

A

Heat transferred to a cooking vessel.

E.g = gas to pots and pans

28
Q

What is convection?

A

Heat moves through another source

E.g = hot air in an oven

29
Q

What is PPE?

A

Personal Protective Equipment

30
Q

What information do standardised recipes include?

A

How to cook, prepare and serve a dish

31
Q

Example of a workplace policy:

A

Wearing a hairnet in the kitchen at all times.

32
Q

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

A

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

33
Q

How do you prevent security breaches?

A

Lock doors, do not give everyone a key

34
Q

What does PCBU stand for?

A

Person Conducing Business or Undertaking

35
Q

What is the responsibility of PCBU?

A

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

36
Q

What does the risk assessment do?

A

Eliminates the risk
or
Minimise the risk

37
Q

What is the hierarchy of controls?

A

Following a risk assessment

38
Q

How do you minimise any risks in the workplace?

A

Train staff, follow the PPE, knowing first aid

39
Q

What does the Food Act of 2003 ensure?

A

Ensures food is safe for human consumption

40
Q

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

A

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

41
Q

What does manual handling involve?

A

Lifting, pushing, pulling, twisting and turning heavy items

42
Q

How do you handle hazardous substances ?

A

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

43
Q

Where do you store hazardous substances?

A

In a locked storeroom or secure place

44
Q

What are basic hygiene practices used to keep food safe?

A

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

45
Q

What reports can come from a PCBU

A

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

46
Q

What are control measures?

A

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

47
Q

What does HACCP mainly focus on?

A

Avoiding cross contamination during storage, preparation and service.

48
Q

What does an EHO do?

A

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

49
Q

What is an example of eliminating food contamination?

A

Wearing minimal to no makeup.

Hosp Year 11 (1 decks)

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