hospo quiz Flashcards
personal hygiene definition
The maintenance of high
levels of personal cleanliness
and appearance in order to
reduce hygiene risks.
personal hygiene
Daily showers
Clean/ironed clothes and clean/neat hair tied back
No jewellery
Short, clean nails with no nail polish
environmental hygiene
The cleanliness of the areas
around the preparation of
food products, in particular
the storage room and work
surfaces.
environmental hygiene examples
Regular cleaning and sanitizing
of benches and food preparation
areas
Regular garbage disposal
Regular pest control
purpose of personal hygiene
Personal hygiene from all members of staff is the first step in
Ensuring high standards of hygiene is any hospitality establishment.
When to wash your hands:
Commencing or recommencing work
Before preparing food
After handling raw food
After using the toilet
After smoking, coughing, sneezing or
blowing the nose
definition of cross contamination and examples
the transfer of bacteria from one
source to another, including Using the same chopping
board for cooked food and
raw meat
Poor levels of personal
hygiene
Not washing hands after
coughing, sneezing or
going to the bathroom
cross contamination rules
Raw food stored above cooked food
Uncovered foods stored in the cool room
Cooked food placed back on to trays that had raw
food on them and were not washed
Food left out to defrost on benches or in sinks of warm water
Food spoilt and poisoned by chemicals spilt on it,
or left in containers not washed and rinsed correctly
hygiene work practices
This includes
ensuring workspaces and equipment are clean and sainted before, during and after
working with food, ensuring waste is disposed of correctly, and garbage bins are
emptied and sanitised on a regular basis, including FIFO.
cross contamination preventation
Cover all food to be stored.
Store cooked food on high shelves and raw
food on low shelves.
Separate different types of food to avoid
cross-contamination.
Wash all fruit and vegetables before cooking
them or preparing salads.
cleaning definition
Cleaning removes the visible dirt, grease, and food particles using detergent and water.
equipment and surfaces by scraping, rinsing, washing and rinsing again to remove all traces of
detergent.
sanitising definition
reduces bacteria and microorganisms using heat or chemicals using antibacterial spray/wipes or sanitising products after cleaning.
what does HACCP stand for
Hazard analysis critical control points
what is the point of HACCP
is a process that ensures the risk
of contamination is prevented at all
critical points in the production of food. It monitors potential problems and takes corrective action before food can pose a
health risk to the consumer.
Which bacteria is most commonly associated with poultry?
salmonella
five basic steps to washing hands
- Remove all jewellery.
- Rinse hands under warm running water.
- Lather your hands with liquid soap, rubbing the palms together and washing in
between fingers around the thumbs and up the wrists for 20 seconds. - Rinse hands under warm running water.
- Dry hands with paper towel and apply a sanitising gel.
seven principles of HACCP
- Conduct a hazard analysis.
- Identify critical control points.
- Establish critical limits.
- Establish monitoring procedures.
- Establish corrective action.
- Establish verification procedures.
- Establish record keeping and documentation process
legislation meaning
The purpose and intent of these national and state/territory food safety laws, standards and codes are to protect the employer, employee and consumers,
what is Food Act 2003 (NSW)
is the primary law governing food
for human consumption in
New South Wales. Its main
aim is to protect the health
of the public by preventing
the sale of unsafe food.
what is Food Regulation 2015
reduce the incidence of
food-borne illness linked to
certain food sectors in New
South Wales.
what is FSS
helps reduce
food-borne illness in the
hospitality and retail
food-service sectors in the
state by improving food
handler skills and knowledge.
FSANZ
The Code ensures that food produced in Australia and New Zealand is safe and suitable
for consumers to eat. It includes standards for food additives, food safety and labelling
what is the NSW food authority
The NSW Food Authority was established in 2004 with the aim of providing NSW with an
integrated food regulation system. It is responsible for food safety across all areas of the
food industry, from primary producers to point of sale, by applying the Food Standards
Code and enforcing the Food Act 2003 (NSW) (as amended)
what is EFO
The role of the Environmental Health Officer (EHO) is to assess risks, and to develop, regulate, enforce and monitor laws and regulations governing
public health.
they have the power to-
Power to enter a business at any
time without permission (right of
entry)
Power to inspect
Power to collect samples
Power to close down a property or
issue fines
