Use Hygienic Practices for Food Safety

Question 1

What are three areas poor hygienic work practices impact, give one example each of how they’re impacted

Answer 1

• Customer- illness
• Worker- loss of job
• Workplace- shut down

Question 2

Name the eight hygienic work practice categories

Answer 2

• Personal hygiene
• Food preparation and storage
• ‘Ready to eat” food items
• Service of food and beverage
• Linen
• Cleaning and sanitising
• Waste disposal
• Pest control

Question 3

What does HACCP stand for?

Answer 3

Hazard Analysis Critical Control Point

Question 4

What are the seven principles of HACCP?

Answer 4

• 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

Question 5

What is the difference between an Act, Regulation, Code of practice and Industry Workplace standards

Answer 5

Act- broad responsibilities
Regulation- specific requirements
Code of Practice- how to meet Act and Regulations
Industry/ Workplace standards- WHS requirements for a particular industry

Question 6

List two state legislations.

Name the purpose of each

Answer 6

• 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

Question 7

List one federal legislation.

Name the purpose of it

Answer 7

• Australia New Zealand Food Standards Code- food is safe and clearly labelled

Question 8

Define contaminant

Answer 8

A physical, microbiological or chemical substance that makes something impure

Question 9

Define contamination

Answer 9

Exposure of food to a contaminant

Question 10

Define cross-contamination

Answer 10

Transference of bacteria from person, environment or food to food

Question 11

Define potentially hazardous food

Answer 11

Food that is highly susceptible to the growth of microorganisms

Question 12

Name and provide one example of the three causes of contamination

Answer 12

Physical- hair
Chemical- cleaning chemicals
Microbiological- mould

Question 13

Identify four conditions which promote food spoilage

Answer 13

Moisture
Between 5-60 degrees
Neutral PH level
Left out for 2-4 hours

Question 14

What are three common food allergens?

Answer 14

Shellfish
Eggs
Peanuts

Question 15

Broadly, how is food-borne illness caused?

Answer 15

Result of consuming contaminated food or beverage

Question 16

What should be reported?

Answer 16

Hygiene and food safety issues
Complaints
Injuries

Question 17

How can one report?

Answer 17

Either through written or verbal communication, through a formal or informal tone

Question 18

Name six ramifications of failure to comply with food safety legislations

Answer 18

• Fines
• Decrease of business reputation
• Warnings
• Loss of customers
• Loss of staff
• Loss of business

Question 19

What is the role of the NSW food authority

Answer 19

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

Question 20

What is a FSS?

Answer 20

Food Safety Supervisor

Question 21

What is a FSS required to do?

Answer 21

Undergo suitable training to obtain a Food Safety Supervisors Certificate and then ensure their business is achieving such

Question 22

List five hygienic practices to prevent illness and contamination

Answer 22

• 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

Question 23

Name and define the three causes of food-borne illness

Answer 23

• 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

Question 24

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

Answer 24

• 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