Hygiene - Workplace Policy and Procedures for Food Safety

Question 1

Workplace policy and procedures for Purchasing, delivery and storage of food

Answer 1

Perishable foods need to be stored immediately after delivery to avoid spoilage and microbial growth
If the environmental conditions in which the food is stored are inappropriate, the safety of the food will be compromised
Correct storage also means ensuring all foods are covered in all areas to avoid the presence of pests and vermin

Question 2

Workplace policy and procedures for Preparation of food and beverages

Answer 2

Foods need to be kept out of the danger zone (5-60 degrees) when possible
Ensure high standards of personal and environmental hygiene are followed
Failure to maintain hygiene standards can lead to cross contamination, such as bacteria being transferred from contaminated utensils to uncontaminated food
Food handlers should wear gloves and they need to be changed frequently