Participate in Safe Food Handling Processes

Question 1

Knives

Answer 1

a large knife, typically having a sharp blade with one partially serrated edge, used to skin and cut up animals killed for food.

Question 2

Equipment for food preparation and cookery

Answer 2

Cooking – act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food.

Question 3

Food

Answer 3

any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.

Question 4

Preparation

Answer 4

the action or process of preparing or being prepared for use or consideration.

Question 5

Menu

Answer 5

1a : a list of the dishes that may be ordered (as in a restaurant) or that are to be served (as at a banquet) b(1) : a comparable list or assortment of offerings a menu of television programs.

Question 6

Cookery methods

Answer 6

The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods.

Question 7

Cooking process

Answer 7

The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods

Question 8

Presentation of food

Answer 8

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal

Question 9

Commercial kitchen environment

Answer 9

Commercial kitchens—also known as shared-use, commissary, or incubator kitchens—are commercially-licensed spaces where chefs, bakers, caterers, and other culinary professionals can prepare their goods legally while providing the scheduling and budgetary flexibility that many small businesses need.

Question 10

Cleaning regimes

Answer 10

As a food business, cleaning and sanitising are important ways to prevent harmful microorganisms or other things contaminating food and making it unsafe to eat.

Question 11

Kitchen premises and equipment

Answer 11

3 sets out requirements for the design and construction of food premises, fixtures, fittings, equipment and food transport vehicles. … The objective of this standard is to ensure that, where possible, the layout of the premises minimises opportunities for food contamination.

Question 12

Clean and sanitise

Answer 12

Clean, sanitize, and disinfect are often used in overlapping contexts but the general distinction is that “to clean” refers to scrubbing with soap and water, whereas “sanitizing” and “disinfecting” kill germs and bacteria via chemical means. Typically, disinfectants kill more germs than sanitisers.

Question 13

Environmentally sustainable work practices when cleaning

Answer 13

Environmentally sustainable work practices. Environmentally sustainable work practices are those which reduce harm to the environment and reduce wastage of resources.

Question 14

Safe food handling work practices

Answer 14

Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. … The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning.19 Aug 2019

Question 15

Compliance for food businesses and food handlers

Answer 15

What Does Food Safety Compliance Mean? … It is an internationally recognized management system addressing food safety using analysis and control of hazards such as biological, physical, and chemical.

Question 16

Food safety program

Answer 16

A food safety program is a written document indicating how a food business will control the food safety hazards associated with the food handling activities of the business. … It will also normally apply to delivered meal organisations, that is, organisations that prepare food for delivery to vulnerable people.

Question 17

HACCP

Answer 17

Hazard Analysis Critical Control Point
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product

Question 18

Preparation, storage and service

Answer 18

Food Preparation. As well as being stored correctly, food must be prepared in such as way as to prevent the risk of contamination or the cross-contamination of food or ingredients. … all deep-frozen food should be thawed before cooking (especially important when using a microwave oven)

Question 19

Workplace policy and procedures for food safety support programs

Answer 19

hazard analysis.
identifying critical control points.
establishing critical limits.
monitoring.
taking corrective action.
keeping records.
verifying results.