Use Hygienic Practices for Food Safety Flashcards
What are three areas poor hygienic work practices impact, give one example each of how they’re impacted
- Customer- illness
- Worker- loss of job
- Workplace- shut down
Name the eight hygienic work practice categories
- Personal hygiene
- Food preparation and storage
- ‘Ready to eat” food items
- Service of food and beverage
- Linen
- Cleaning and sanitising
- Waste disposal
- Pest control
What does HACCP stand for?
Hazard Analysis Critical Control Point
What are the seven principles of HACCP?
- Conduct hazard analysis
- Identify critical control points
- Establish critical limits
- Establish monitoring procedures
- Establish corrective action
- Establish verification procedures
- Establish record keeping and documentation process
What is the difference between an Act, Regulation, Code of practice and Industry Workplace standards
Act- broad responsibilities
Regulation- specific requirements
Code of Practice- how to meet Act and Regulations
Industry/ Workplace standards- WHS requirements for a particular industry
List two state legislations.
Name the purpose of each
- Food Act 2003 (NSW)- ensure food is safe for human consumption
- Work Health and Safety (NSW)- protect employees, and other persons who come in to contact with a workplace
List one federal legislation.
Name the purpose of it
- Australia New Zealand Food Standards Code- food is safe and clearly labelled
Define contaminant
A physical, microbiological or chemical substance that makes something impure
Define contamination
Exposure of food to a contaminant
Define cross-contamination
Transference of bacteria from person, environment or food to food
Define potentially hazardous food
Food that is highly susceptible to the growth of microorganisms
Name and provide one example of the three causes of contamination
Physical- hair
Chemical- cleaning chemicals
Microbiological- mould
Identify four conditions which promote food spoilage
Moisture
Between 5-60 degrees
Neutral PH level
Left out for 2-4 hours
What are three common food allergens?
Shellfish
Eggs
Peanuts
Broadly, how is food-borne illness caused?
Result of consuming contaminated food or beverage
What should be reported?
Hygiene and food safety issues
Complaints
Injuries
How can one report?
Either through written or verbal communication, through a formal or informal tone
Name six ramifications of failure to comply with food safety legislations
- Fines
- Decrease of business reputation
- Warnings
- Loss of customers
- Loss of staff
- Loss of business
What is the role of the NSW food authority
Responsible for food safety across all areas of the food industry, from primary producers to point of sale, by applying the Food Standards Code and enforcing the Food Act 2003
What is a FSS?
Food Safety Supervisor
What is a FSS required to do?
Undergo suitable training to obtain a Food Safety Supervisors Certificate and then ensure their business is achieving such
List five hygienic practices to prevent illness and contamination
- Ensuring high levels of personal and environmental hygiene
- Having clean uniforms, minimal make-up and no jewellery
- Covering all open cuts and wounds with appropriate dressings and wearing gloves where appropriate
- Avoiding cross-contamination by using equipment such as colour-coded chopping boards
- Regular hand-washing practices
Name and define the three causes of food-borne illness
- Bacterial: foods have a high level of dead bacteria
- Bacterial Toxins: foods have dead bacteria that has released a toxin
- Viral: foods contain a high level of living bacteria
What are the three bacterial causes of food-borne illness, give one example of each, how it is caused and foods it is commonly found in
- Bacterial
Listeria
Soil, vegetables, sewage, water and animals
Unwashed raw vegetables - Bacterial toxins
Bacillus cereus
Soil, vegetables and unpasteurised milk
Cooked rice - Viral
Rotavirus
Vomit or faeces of an infected person
Salads
