Use hygienic practices for food safety

Question 1

Legislation

Answer 1

Hospitality law is a legal and social practice related to the treatment of a person`s guests or those who patronize a place of business. Related to the concept of legal liability, hospitality laws are intended to protect both hosts and guests against injury, whether accidental or intentional.

Question 2

Environmental Health Officer (EHO)

Answer 2

An authorised Environmental Health Officer is tasked with ensuring that all food businesses meet their legislative obligations and that all food products sold and consumed are correctly labelled and safe to eat

Question 3

HACC

Answer 3

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 4

Personal & environmental hygiene

Answer 4

Environmental hygiene encompasses effective cleaning of surfaces using appropriate products, decontamination of medical equipment and devices used in patient-care procedures, safe and appropriate handling of sharps, blood and body fluid spills, waste and linen.

Question 5

Cleaning & sanitising

Answer 5

Cleaning is the process of using detergent and water to remove visible dust, grease, dirt, stains and odours from all surfaces, fixtures (i.e. benches and sinks), utensils and equipment. Sanitising is the process of killing food poisoning bacteria (what you cannot see) and is achieved by using heat and/or chemicals.

Question 6

Contamination of food

Answer 6

Food contamination refers to the presence of harmful chemicals and microorganisms in food, which can cause consumer illness. The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels.

Question 7

Food spoilage & food poisoning

Answer 7

Food spoilage refers to rotten food, which is unfit for consumption. Eg : moulding, curdling, foul smell emitting from food etc… Food poisoning refers to the condition affecting a person’s health due to consumption of spoilt or contaminated food.

Question 8

Safe handling of food at various stages

Answer 8

The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.