Participating in Safe Food Handling Practices Flashcards
Define safe work practices
Actions and behaviours in the workplace designed to prevent injury and accidents
Define food spoilage
Food no longer fit for consumption bc of poor storage, incorrect handling or cross contamination
List the 4 sectors of the agri-food chain
- Agriculture and fisheries
- Food processing and manufacturing
- Food service and catering
- Food retail
What temperatures are in the danger zone?
5C-60C
What are the consequences of not complying with regulations and codes?
- Fines
- Notices
- Warnings
- Customer complaints
- Loss of business
- Poor reputation
- Loss of profit
- Food contamination
- Food poisoning cases
What is a Food Safety Program (FSP)?
a preventative measure implemented to ensure food is safe for customers by controlling all hazards that can affect food production.
List key principles of HACCP
- Hazard analysis
- Determine critical control points
- Establish critical limits of CCPs
- Monitoring
- Taking corrective actions
- Verification
- Record keeping and documentation
Define potentially hazardous foods
foods that must be kept at certain temperatures to minimise/prevent growth of pathogenic microorganism and toxins
What are Biological food hazards?
Biological hazards contaminate through infected food handlers or utensils and equipment. It includes biological growth, viruses, yeasts and moulds.
What are Chemical hazards?
Chemical hazards are chemicals that are poisonous. They can be synthesised or naturally occurring
What are Physical hazards?
Physical hazards include foreign objects or living things in or on food
What causes contamination?
When pathogenic bacteria is transferred to clean surfaces or items and to food through unclean hands
