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Hospitality > Hygiene > Flashcards

Hygiene Flashcards

1
Q

What are 6 hygienic work practices that should be followed when working in a commercial kitchen?

A
  • 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
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2
Q

What is the correct personal presentation for a chefs uniform in a commercial kitchen?

A
  • Clean uniform
  • Hairnet and/or hat
  • Apron
  • Neckerchief
  • Hard cover enclosed shoes
  • Long pants
  • Long-sleeved, double-breasted shirt
  • No jewellery
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3
Q

Why is maintaining hygienic work practices important in the hospitality industry?

A

Protects the staff and customers from getting food poisoning

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4
Q

What is the code for hygiene in the hospitality industry in Australia?

A

Australia New Zealand Foods Standard Code

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5
Q

At the end of service, work areas must be ___ properly

A

cleaned

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6
Q

Incorrect cleaning, storage and waste disposal may lead to…

A

spoilage and food poisoning

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7
Q

Hygienic work practices are important as they prevent…

A

food-borne illnesses

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8
Q

Consequences of poor hygienic work practices include:

A
  • Food poisoning
  • Infestation
  • Damaged reputation
  • Fines
  • Loss of business
  • Publication of hygiene breach
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9
Q

What does hygienic work practices relate to?

A
  • Personal hygiene
  • Food prep + storage
  • Ready-to-eat items
  • Food + beverage service
  • Linen
  • Cleaning and sanitising
  • Waste disposal
  • Pest control
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10
Q

What is the most important part of personal hygiene

A

Handwashing

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11
Q

Describe the handwashing process

A
  1. wash w/ warm running water
  2. lather soap - nails, between fingers, back of hands
  3. scrub for 20s+
  4. rinse under clean, running water
  5. dry w/ clean towel
  6. turn off water using paper towel
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12
Q

What are causes of food hazards?

A
  • handling of food + beverages
  • unclean surfaces
  • personal hygiene
  • personal health
  • environmental hygiene
  • work practices
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13
Q

What food is used on:
White chopping board

A

dairy + bakery goods

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14
Q

What food is used on:
Green chopping board

A

fruit + veggies

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15
Q

What food is used on:
Yellow chopping board

A

poultry

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16
Q

What food is used on:
Red chopping board

A

raw meat

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17
Q

What food is used on:
Brown chopping board

A

cooked meat

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18
Q

What food is used on:
Blue chopping board

A

seafood

19
Q

List the 6 colours of chopping boards

A
  • Yellow
  • Red
  • Blue
  • White
  • Green
  • Brown
20
Q

What are appropriate measures to eliminate/minimise hazards and risks?

A
  • Safe food preparation
  • Hygiene practices
  • Training
  • Food safety standards
21
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Point

22
Q

What is HACCP?

A

A method for preventing food hazards

23
Q

What does HACCP focus on

A

cross contamination

24
Q

An act is a legislation passed by the _____

A

government

25
Q

A regulation outline ____ required to achieve _____

A
  1. behaviours
  2. compliance
26
Q

A code of practice is a set of ____ indicating how to carry out certain tasks in a ___/___ manner

A
  1. instructions
  2. safe/ethical
27
Q

List 3 legal requirements for food hygiene and safety

A
  • Food Act 2003 (NSW)
  • Food Regulation 2015 (NSW)
  • Australian new Zealand Food Standard Code
28
Q

What are the consequences of not complying with legal requirements?

A
  • verbal/written warning
  • Penalty infringement notice
  • Improvement notice
  • Prohibition notice
29
Q

List signs of damaged and deteriorated food

A
  • Bruising, wilting, damaged skin or leaves
  • Overripening of fruits
30
Q

Define a contaminant

A

a substance that makes something less pure or poisonous

31
Q

Define contamination

A

the action of making something impure/harmful

32
Q

Define cross contamination

A

harmful bacteria or allergens that are spread to food from one food or surface to another

33
Q

What are the characteristics of potentially hazardous food

A

High protein, low acid

34
Q

Allergens cause…

A

allergic reactions

35
Q

List some common food allergens

A
  • Eggs
  • Fish
  • Milk
  • Wheat
  • Peanuts
36
Q

What is the purpose of the Food Act 2003 (NSW)?

A

To ensure food is clean. safe to eat and suitable for human consumption

37
Q

What is the purpose of the Food Regulation 2015 (NSW)

A

Food is safe for human consumption

38
Q

Define food-borne illness

A

Illness caused by consuming food that has been contaminated by pathogenic bacteria or viruses

39
Q

What are the main causes of food-borne illnesses?

A
  • 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
40
Q

Define pathogen

A

An organism causing disease to it’s host

41
Q

Name bacterial pathogens

A

Campylobacter
E. coli
Listeria
Salmonella

42
Q

Name toxin pathogens

A

Bacillus cereus
Clostridium botulinum
Clostridium perfringens
Staphylococcus aureus

43
Q

Name viruses

A

Hepatitis A
Rotavirus

Hospitality (9 decks)

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