Hygiene Flashcards
What are 6 hygienic work practices that should be followed when working in a commercial kitchen?
- Wash hands frequently and properly
- Cover cuts and sores with bandage or
dressing and a waterproof covering - Clean clothes and apron
- Fingernails are trimmed and clean
- Hair tied back and in a hairnet or hat
- Clean equipment after use
What is the correct personal presentation for a chefs uniform in a commercial kitchen?
- Clean uniform
- Hairnet and/or hat
- Apron
- Neckerchief
- Hard cover enclosed shoes
- Long pants
- Long-sleeved, double-breasted shirt
- No jewellery
Why is maintaining hygienic work practices important in the hospitality industry?
Protects the staff and customers from getting food poisoning
What is the code for hygiene in the hospitality industry in Australia?
Australia New Zealand Foods Standard Code
At the end of service, work areas must be ___ properly
cleaned
Incorrect cleaning, storage and waste disposal may lead to…
spoilage and food poisoning
Hygienic work practices are important as they prevent…
food-borne illnesses
Consequences of poor hygienic work practices include:
- Food poisoning
- Infestation
- Damaged reputation
- Fines
- Loss of business
- Publication of hygiene breach
What does hygienic work practices relate to?
- Personal hygiene
- Food prep + storage
- Ready-to-eat items
- Food + beverage service
- Linen
- Cleaning and sanitising
- Waste disposal
- Pest control
What is the most important part of personal hygiene
Handwashing
Describe the handwashing process
- wash w/ warm running water
- lather soap - nails, between fingers, back of hands
- scrub for 20s+
- rinse under clean, running water
- dry w/ clean towel
- turn off water using paper towel
What are causes of food hazards?
- handling of food + beverages
- unclean surfaces
- personal hygiene
- personal health
- environmental hygiene
- work practices
What food is used on:
White chopping board
dairy + bakery goods
What food is used on:
Green chopping board
fruit + veggies
What food is used on:
Yellow chopping board
poultry
What food is used on:
Red chopping board
raw meat
What food is used on:
Brown chopping board
cooked meat
What food is used on:
Blue chopping board
seafood
List the 6 colours of chopping boards
- Yellow
- Red
- Blue
- White
- Green
- Brown
What are appropriate measures to eliminate/minimise hazards and risks?
- Safe food preparation
- Hygiene practices
- Training
- Food safety standards
What does HACCP stand for?
Hazard Analysis and Critical Control Point
What is HACCP?
A method for preventing food hazards
What does HACCP focus on
cross contamination
An act is a legislation passed by the _____
government
A regulation outline ____ required to achieve _____
- behaviours
- compliance
A code of practice is a set of ____ indicating how to carry out certain tasks in a ___/___ manner
- instructions
- safe/ethical
List 3 legal requirements for food hygiene and safety
- Food Act 2003 (NSW)
- Food Regulation 2015 (NSW)
- Australian new Zealand Food Standard Code
What are the consequences of not complying with legal requirements?
- verbal/written warning
- Penalty infringement notice
- Improvement notice
- Prohibition notice
List signs of damaged and deteriorated food
- Bruising, wilting, damaged skin or leaves
- Overripening of fruits
Define a contaminant
a substance that makes something less pure or poisonous
Define contamination
the action of making something impure/harmful
Define cross contamination
harmful bacteria or allergens that are spread to food from one food or surface to another
What are the characteristics of potentially hazardous food
High protein, low acid
Allergens cause…
allergic reactions
List some common food allergens
- Eggs
- Fish
- Milk
- Wheat
- Peanuts
What is the purpose of the Food Act 2003 (NSW)?
To ensure food is clean. safe to eat and suitable for human consumption
What is the purpose of the Food Regulation 2015 (NSW)
Food is safe for human consumption
Define food-borne illness
Illness caused by consuming food that has been contaminated by pathogenic bacteria or viruses
What are the main causes of food-borne illnesses?
- Consumption of bacteria -
campylobacter, E. coli,
listeria, salmonella - Consumption of food that
made contact with a
carrier of a virus -
norovirus, rotavirus,
hepatitis A - Consumption of toxins -
poisons produced by
bacteria that causes
illness rather than
ingesting bacteria itself
Define pathogen
An organism causing disease to it’s host
Name bacterial pathogens
Campylobacter
E. coli
Listeria
Salmonella
Name toxin pathogens
Bacillus cereus
Clostridium botulinum
Clostridium perfringens
Staphylococcus aureus
Name viruses
Hepatitis A
Rotavirus
