Use hygienic Practices for food safety

Question 1

What is hygiene

Answer 1

Refers to the cleanliness of an organisation, including individuals within the organisation to prevent disease and protect people’s health.

Question 2

Why are hygienic work practices important

Answer 2

They ensure that food prepared for customers will be safe to eat. The law in Australia states that food for sale must be fit for human consumption. Safe food handling is critical to ensure the health and safety of consumers and minimise the risk of contaminating for with food-borne illnesses.

Question 3

Consequences of poor hygienic work practices on the customer

Answer 3

• Food poisoning
• Illness
• Distress
• Time off work due to being sick, therefore loss of income
• Allergic reactions
• Death in severe cases

Question 4

Consequences of poor hygienic work practices on the employee

Answer 4

• Staff may be fired which leads to loss of income
• Increased staff turnover
• Embarrassing
• Causes problems in future
  job searching
• Low staff morale
• Being unwell themselves

Question 5

Consequences of poor hygienic work practices on the business

Answer 5

• Business shut down
• Litigation
• Loss of reputation
• Loss in revenue
• Wasted time on training staff
• Increased wastage
• Increase costs
• Named and shamed
• Fines
• Loss of customers

Question 6

Personal hygiene examples

Answer 6

• Showering daily
• Washing hands after bathroom and touching different products to avoid cross contamination
• No jewellery
• Hair tied back
• No nail polish

Question 7

Environmental hygiene examples

Answer 7

• Ensuring workspaces and equipment are clean and sanitised before and after working with food.
• Waste disposed of correctly
• Garbage bins are emptied and sanitised on a regular basis
• Food storage principles such as First In, First Out (FIFO) should be applied.
• Dating and labelling food products
• Storing food at correct temperatures

Question 8

Food hygiene examples

Answer 8

• High risk foods for containing food poisoning bacteria and must be stored and handled correctly.
• Presented on clean serving ware that is free of chips or cracks.
• Time of food presented should be monitored
• Many establishments will label displayed food with the date and the time it was prepared and who prepared it.

Question 9

Handwashing

Answer 9

Handwashing is the most important personal hygiene routine to be followed and is one of the most effective means of preventing contamination through the spread of microorganisms.

Question 10

What is HACCP

Answer 10

HACCP is a process that ensures the risk of contamination is prevented at all critical points in the production of food. HACCP requires the food item being prepared to be analysed from arrival through to storage, preparation, cooking and finally service.

Question 11

What is the first principle of HACCP

Answer 11

Conduct a hazard analysis: Food handlers are required to identify the points in the food production cycle where hazards may occur.

Question 12

What is the second principle of HACCP

Answer 12

Identify critical control points: A critical point in the food production cycle where a hazard can be controlled or removed.

Question 13

What is the third principle of HACCP

Answer 13

Establish critical limits: Critical limits provide a standard for vital issues such as what temperature food should be and how it’s packaged, displayed, served and stored.

Question 14

What is the fourth principle of HACCP

Answer 14

Establish monitoring procedures: Monitoring critical limits is essential to make sure they’re not breached.

Question 15

What is the fifth principle of HACCP

Answer 15

Establish corrective action: When the hazards identified aren’t under control food handlers must take corrective action to rectify the breach of food safety.

Question 16

What is the sixth principle of HACCP

Answer 16

Establish verification procedures: It’s important to verify that HACCP procedures are working in order to ensure that identified hazards are being controlled

Question 17

What is the seventh principle of HACCP

Answer 17

Establish record keeping and documentation process: Record keeping and documentation should be easy to access and for staff to complete.

Question 18

Work practices associated with HACCP

Answer 18

• Temperature checking raw ingredients as they are received
• Conducting visual inspections of fresh fruit and vegetables to ensure no pest infestation
• Performing stock rotation (FIFO + LILO) to prevent stock from going out of date
• Using timers and recording display times for prepared food waiting to be purchased
• Using a probe thermometer to check the internal temperature of cooked meats
• Filling in cleaning rosters and sign off sheets
• Thoroughly checking foods upon delivery

Question 19

What is an act

Answer 19

A law or legislation passed by government

Question 20

What is a regulation

Answer 20

Usually contains guidelines outlining the behaviour required to achieve compliance and they contain detail of what needs to be done in order to meet the requirements of a particular act.

Question 21

What is a code of practice

Answer 21

a set of instructions (written by a professional association) indication how to carry out a certain task in a safe or ethical manner.

Question 22

What does the food act NSW 2003 do

Answer 22

Ensure that food for sale is safe for human consumption. The food Act covers food production and manufacturing industries as well as retail sales of prepared and ready to eat food products.

Question 23

What does the food regulation 2015 do

Answer 23

The food authority is a regulatory body that has the power to inspect food premises to ensure they are complying with the food act. Specifically aims to reduce the incidence of food-borne illnesses

Question 24

What is the Australia New Zealand Food Standards code

Answer 24

Outlines minimum standards related to labelling and additives in manufactured foods. Also contains definite descriptions of foods to ensure accurate labelling and marketing

Question 25

What does Food Standards Australia New Zealand 1991 (FSANZ) do

Answer 25

Preventing organisations from making misleading claims or engaging in deceptive conduct.
Providing information to consumers about food-labelling laws, food safety, food contamination, nutritional issues, food allergies and intolerance health claims, country-of-origin labelling, food additives and product recalls.

Question 26

What is the consequences of a business not complying

Answer 26

o A verbal or written warning
o A penalty infringement notice which may involve a fine
o An improvement notice requiring changes to be made within a certain time period for re-inspection
o A prohibition notice, which would include a ban on the production of certain types of food, and litigation (court action or prosecution)

Question 27

What are the responsibilities of and EHO

Answer 27

o Investigate allegations of foodborne illness (otherwise known as food poisoning)
o Inspect or audit a food business’ food safety practices
o Investigate complaints about labelling and product misinformation
o Collect food samples
o Seize, photograph, take and test products and equipment to determine compliance
o Issue warnings, improvement notices and penalties
o Report back to NSW food authority
o Educate and provide businesses with advice on correctly following food safety law and food standards
o Give advice on how to develop and improve food safety systems in compliance with food production and labelling requirements
o Monitor compliance with or investigate breaches of food safety legislation
o Commence enforcement action through improvement notices, prohibition orders, penalty notices or prosecutions

Question 28

What is the role of a food safety supervisor?

Answer 28

to ensure that any food item is prepared and served as per food safety guidelines. And to recognise and prevent the risks associated with food handling in a food business, such as dining establishments and catering services.

Question 29

What is a food safety program

Answer 29

Is a written document that describes how a food business will manage the safety hazards associated with its food handling activities. Usually, a food safety program will consist of a HACCP plan and supporting programs. Will identify as many food safety breaches as possible before they occur and include components to manage them

Question 30

What is cross contamination

Answer 30

The transfer of bacteria by contact between a contaminated and uncontaminated food or piece of equipment for example touching cooked potatoes after touching raw chicken without washing your hands

Question 31

What are potentially hazardous foods

Answer 31

Foods that must be kept certain temperatures to minimise or prevent growth of pathogenic microorganisms and toxins which include raw and cooked meats, milk, eggs, fish, cream, seafood, dairy, cooked rice and pasta.

Question 32

What is a food allergy

Answer 32

An overreaction of a person’s immune system, usually to a protein within the food. This reaction causes the body to release histamines and other defensive chemicals, causing inflammation

Question 33

What is a food borne illness

Answer 33

Is an illness caused by consuming food that has been contaminated by pathogenic bacteria or viruses.

Question 34

What is listeria

Answer 34

Found in soil, vegetables, sewage, water and animals. Foods include unpasteurised dairy products, unwashed raw vegetables, smoked fish and raw meat. Symptoms include fever, muscle aches, vomiting and diarrhoea.

Question 35

What is E.Coli

Answer 35

Found in the intestines of human and animals. Foods include undercooked meat, unwashed vegetables and unpasteurised dairy products. Symptoms include severe diarrhoea with blood, severe abdominal pain and vomiting.

Question 36

What is campylobacterer

Answer 36

Found in soil, water and the intestines of poultry. Foods include poultry and unpasteurised dairy products. Symptoms include vomiting, diarrhoea, abdominal pain, cramping and fever.

Question 37

What is Salmonella

Answer 37

Found in insects and rodents and in the intestines of animals. Foods include raw meat/poultry, oysters growing in contaminated water, non-acidic food, offal and products containing eggs and gravy. Symptoms include vomiting, diarrhoea, nausea, stomach cramps and fever.

Question 38

What is Clostridium Perfringens

Answer 38

Found in raw meat/poultry, manure, soil and intestines of animals, birds and humans. Foods include larger cuts of meat, stews, curries, meat sauce and non-acidic foods. Symptoms include diarrhoea, cramps and fever.

Question 39

What is clostridium Botulinum

Answer 39

Found in soil, water, vegetables and animals. Foods include poorly processed or contaminated canned food, damaged cans, non-acidic canned food, smoked/salted fish and smallgoods. Symptoms include dry mouth, nausea, vomiting, difficulty swallowing or talking, double vision, weakness and breathing difficulties.

Question 40

What is Bacillus Cereus

Answer 40

Found in soil, vegetables and unpasteurised milk. Foods include cooked rice, pasta, pudding and dry products. Symptoms include diarrhoea, cramps and nausea.

Question 41

What is rotavirus

Answer 41

Found in vomit or faeces of an infected person. Foods include salads, raw fruit and vegetables and other foods that hasn’t been cooked. Symptoms include nausea, vomiting, watery diarrhoea and fever.

Question 42

What is Hepatitis A

Answer 42

Found in infected food handlers, sewage contaminated water and food that has been sourced from sewage contaminated water such as oysters. Foods include raw or food that has not been cooked sufficiently. Symptoms include diarrhoea, dark urine, jaundice, fever, headache, nausea, abdominal pain and loss of appetite.

Question 43

Methods of preventing illness and contamination include:

Answer 43

o Ensuring high levels of personal and environmental hygiene.
o Having clean uniforms, minimal make-up and no jewellery.
o Covering all open cuts and wounds with appropriate dressings and wearing gloves where appropriate.
o Avoiding cross-contamination by using equipment such as colour-coded chopping boards.
o Regular hand-washing practices.
o Storing food outside of the temperature Danger Zone at all stage of the food handling cycle.
o Applying correct food handling procedures, including avoiding over-handling foods, keeping hot food hot, and cold food cold, and stacking and rotating storage areas correctly.