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hospitality > Participate in Safe Food Handling Practices > Flashcards

Participate in Safe Food Handling Practices Flashcards

1
Q

Why is it essential for workers to understand the importance of safe work practices?

A

Encourages them to practice all levels of hygiene

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2
Q

What is ‘paddock to plate’ and why does it relate to food safety?

A

‘Paddock to plate’ is the process from the primary producers to the final destination. This explains that all steps of the process are vital in achieving food safety

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3
Q

Name the five areas safe food practices can be implemented

A
  • Storage
  • Preparation
  • Display
  • Service
  • Disposal
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4
Q

Name an aspect of safe food handling involved with storage

A

FIFO

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5
Q

Name an aspect of safe food handling involved with preparation

A

Personal and environmental hygiene

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6
Q

Name an aspect of safe food handling involved with display

A

2-4 hour rule

Keep within 5-60 degrees

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7
Q

Name an aspect of safe food handling involved with service

A

Clean and sanitised crockery

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8
Q

Name an aspect of safe food handling involved with disposal

A

Quickly dispose of uneaten food

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9
Q

Name five vulnerable customer groups

A
  • Babies
  • Pregnant women
  • Elderly people
  • Chronically ill
  • People with allergies
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10
Q

Name the four business requirements involved with the preparation and sale of food

A
  • Provide notification of the operation of a food business
  • Nominate a food safety supervisor
  • Implement a food safety program
  • Allow inspections of food and premises
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11
Q

Name the four prevalent food laws, standards and codes

A
  • Food Act 2003
  • Food Regulation 2010
  • Food Amendment Act 2009
  • Australia New Zealand Food Standards Code
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12
Q

What are the main aims of the Food Act?

A
  • Ensure food is safe for human consumption

- Provide misleading conduct in relation to food

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13
Q

What are the main aims of the Food Regulations?

A
  • Reduce food-borne illness
  • Sets minimum standards establishments must adhere to fo food safety
    Specifically focuses on vulnerable customer groups
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14
Q

What are the main aims of the Food Amendment Act?

A
  • Prevent customers from becoming ill due to food
  • Business must elect an FSS (food safety supervisor) who undergoes training to ensure food practices comply with standards
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15
Q

What are the main aims of the ANZFSC?

A
  • Standards for food labelling
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16
Q

What is the role of the NSW Food Authority?

A

Ensures all food in NSW is safe and correctly labelled and advertised so that consumers are able to make informed decisions about the food they are eating

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17
Q

What are local councils required to do?

A

Inspect food premises for compliance with legislation

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18
Q

What does the NSW Food Authorities partnership with councils allow them to do?

A
  • Ensure each business has a FSS
  • Inspect food handling controls, including storage, display, transport and processing
  • Evaluate the risk of cross-contamination
  • Check pest control practices
  • Check that there’s sufficient and appropriate food labelling
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19
Q

What are the consequences of failing to observe leegislative and regulatory requirements?

A
  • Poor reputation
  • Decrease in customers and profits
  • Warnings
  • Fines
  • Ceasing of business
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20
Q

List the reasons for a food safety program

A
  • Ensure safe consumption

- Ensure quality control

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21
Q

Name the four essential elements of a food safety program

A
  • Identify potential food safety hazards
  • Monitor the means of control
  • Regularly review the program
  • Determine where each hazard can be controlled and the means of control
22
Q

Why is it essential for a business to keep a record of their food safety program?

A

Allows for a simple procedure, leasing to easy interpretation and safe food handling practices

23
Q

What does HACCP stand for?

A

Hazard analysis and critical control point

24
Q

List the 7 principles of HACCP

A
  • Hazard analysis
  • Determine critical control points
  • Establish critical limits of critical control points
  • Monitoring
  • Taking corrective action
  • Verification
  • Documentation and keeping records
25
Q

Expand upon hazard analysis

A

Identify the points in the food production cycle where hazards may occur

26
Q

Expand upon determining critical control points

A

Critical point in the food production cycle where a hazard can be controlled or removed

27
Q

Expand upon establishing critical limits of critical control points

A

Provide a standard for vital issues

28
Q

Expand upon monitoring

A

Monitoring critical limits is essential to make sure they’re not breached

29
Q

Expand upon taking corrective action

A

When the hazards identified aren’t under control food

handlers must take corrective action to rectify the breach of food safety

30
Q

Expand upon verification

A

Verify that HACCP procedures are working in order to

ensure that identified hazards are being controlled

31
Q

Expand upon documentation and keeping records

A

Should be easy to access and for staff to complete

32
Q

Name and explain the role of a support service in relation to HACCP

A

NSW Food Authority
Provide advice and online resources for a variety of food safety measures, including allergies, food safety for catering, chemical suitability and food premises assessment

33
Q

Name four high risk foods

A
  • Poultry
  • Seafood
  • Dairy products
  • Eggs
34
Q

Name four potentially hazardous foods

A
  • Unwashed vegetables
  • Sushi
  • Potatoes
  • pre-made sandwiches
35
Q

Name, define and provide an example of the three categories of contaminants

A
  • Physical: include physical objects found in food, such as plastic,
  • Chemical: include cleaning chemicals or foods that naturally occurring toxins like green potatoes
  • Microbiological: These include bacteria
36
Q

Name three critical control points and how they can be managed

A
  • Purchasing and taking delivery of food stock- check temperatures, packaging and invoice
  • Food and beverage preparation- practice personal and environmental hygiene, ensure temperatures are outside the danger zone
  • Cooking food- handle hygienically, keep at correct temperature and ensure it is served as soon as it is cooked through
37
Q

How can an establishment implement HACCP?

A

Ensure staff are trained and processes are regularly reviewed

38
Q

What is the optimal storage time for meat?

A

1-3 degrees
kept for 2-3 days
frozen- up to 3 months

39
Q

What is the optimal storage time for poultury?

A

Below 4 degrees
kept for 2-3 days
frozen- up to 3 months

40
Q

What is the optimal storage time for seafood?

A

1 degree on ice

frozen- up to 3 months

41
Q

What is the optimal storage time for dairy products?

A

Below 4 degrees
Consult best before date
Can be frozen but does effect quality

42
Q

What is the optimal storage time for dry foods

A

Stored in airtight containers in a cool, dry place

43
Q

What is the correct stock rotation method and what does it avoid?

A

First in first out. Avoids food deterioration, spoilage and over ordering

44
Q

Name the two main time and temperature controls

A

The danger zone- 5-60 degrees (keep out)

2-4 period (no longer than 4)

45
Q

At what temperature should frozen, cold and hot items be stored?

A
  • Frozen- 18 or colder
  • Cool- 4 or colder
  • Hot- above 60
46
Q

If a food is kept within the temperature danger zone, what does this promote?

A

A growth of bacteria, toxins and viruses

47
Q

What is a temperature probe?

A

A meter which allows a food handler to test the internal

temperature of a food

48
Q

How do you clean and sanitise a probe?

A
  1. Wash the probe by using hot soapy water and shake off excess water
  2. Sanitise the probe by wiping it with alcohol wipe or place it in boiling water for 60 seconds
  3. Dry the probe by air dry it or wipe dry it with a clean paper towel
49
Q

How should single use items be stored displayed?

A

Stored in an airtight container or dispenser, away from food, and clearly labelled as a single use product

50
Q

All workers must comply with the above conditions, otherwise what serious consequences could take place?

A
  • Customers get sick
  • Poor reputation
  • Decrease in customers and profits
  • Warnings
  • Fines
  • Ceasing of business
51
Q

What are support programs?

A

Aid in a business achieving food safety

52
Q

What are some ways support programs can be encounterd?

A
  • Purchasing from approved suppliers
  • Regular cleaning and sanitising schedules
  • Regular kitchen maintenance
  • Regular staff training- both formal and informal

hospitality (8 decks)

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