Key terms

Question 1

what is an act?

Answer 1

legislation (process of making or enacting laws set down by parliament–

Question 2

what is a code of practice?

Answer 2

a set of rules/ standards developed in accordance with legislation

Question 3

what is a contaminant?

Answer 3

physical, microbiological or chemical substances that makes food unsuitable to eat

Question 4

what is contamination?

Answer 4

exposure of food to a physical, microbiological or chemical substance

Question 5

what are critical control points?

Answer 5

point in the food production process where food safety hazards can be prevented, eliminated or reduced to an acceptable level.

Question 6

what is cross contamination?

Answer 6

the transfer of bacteria from person to food, environment to food or food to food which can result in food borne illness.

Question 7

what is environmental hygiene?

Answer 7

cleanliness of the areas in which is food is prepared, stored and served

Question 8

what is an epipen?

Answer 8

prefilled, automated injection device that administers epinephrine in the event of a severe allergic reaction

Question 9

what is HACCP?

Answer 9

a food safety program designed to identify and control harmful hazards in the food chain

Question 10

what is a hazard?

Answer 10

potential points of danger

Question 11

what is industry/workplace standards

Answer 11

quality assurance principles followed by workers and owners in the hospitality industry to ensure hygienic standards are met and rules are followed

Question 12

what is personal hygiene?

Answer 12

The necessary high levels of personal cleanliness and appearance that hospitality workers must maintain in order to reduce hygiene risks and prevent cross contamination

Question 13

what is the temperature danger zone?

Answer 13

the temperature of 5-60 degrees which is the optimum temperature range of growth and multiplication of bacteria responsible for food borne illnesses.