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Hospitality Year 12 > Use Hygienic Practices for Food Safety > Flashcards

Use Hygienic Practices for Food Safety Flashcards

1
Q

Define personal hygiene:

A

Refers to an individuals hygiene. In a hospitality environment, this includes

  • being clean (showering daily, wearing deodorant)
  • no jewellery, hair tied back
  • no nail polish or artificial nails
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2
Q

What is good personal hygiene

A

requires effective handwashing and use of gloves. Gloves are required when plating ready-to-eat food or if the employee’s fingers have been injured.

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3
Q

What is included in food preparation and storage?

A
  • Bench tops, storage and cool rooms must be clean.
  • The area must be free of visible dirt
  • Sanitising can be carried out using a chemical (often a spray)
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4
Q

Ready to eat items:

A
  • Food that has been prepared to be eaten immediately should be presented on clean serving ware that is free of chips or cracks, and clean cutlery should be provided.
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5
Q

Food and beverage service:

A
  • When laying a table setting, waitstaff must be careful not to touch any cutlery or crockery. ALL CROCKERY MUST BE HELD BY THE STEM.
  • Food and beverages served for takeaway must be presented in container or wrapping that are clean. Disposable cups should remain in a plastic sleeve until required
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6
Q

Cleaning and sanitising:

A

Cleaning always takes place before sanitising. For this practice to be effective, cleaning and sanitising must be performed routinely and regularly.

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7
Q

Waste disposal:

A
  • avoid build up / overfill of bin liner as the scraps of food will attracts pests
  • Handler should wear gloves and wash hands before and after task.
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8
Q

Insects:
Vermin:

A
  • Insects: flies, ants and cockroaches

- Vermin: rats and mice

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9
Q

Pest control prevention:

A
  • best done by a professional pest controller
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10
Q

Why is pest control important?

A

Insects and vermin carry diseases on their bodies and in their droppings, and their presence in food storage or preparation areas indicate a hygiene hazard.

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11
Q

Chopping boards:

A 
White- dairy and bakery goods. 
Green- fruits and vegetables. 
Yellow- poultry.
Red- raw meat. 
Brown- cooked meat. 
Blue- seafood.
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12
Q

Why are the colours of the chopping boards important?

A

to avoid contamination of ingredients.

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13
Q

Personal health: infectious diseases

A

Anyone who has gastro or influenza is legally required to report to their employee. These illnesses can be transferred to another person through touch, through the air or by eating foods or drinking beverages that have been contaminated by the sufferer

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14
Q

Personal health: cuts and abrasions

A

Cuts and abrasions must also be reported. Bandages should then be covered by a food preparation glove, eliminating any risk of the wound coming into direct contact with food.

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15
Q

Define Environmental hygiene:

A

encompasses effective cleaning of surfaces using appropriate products

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16
Q

What are the risks of environmental hygiene:

A
  • poor garbage disposal methods
  • inappropriate or irregular cleaning practices
  • poor food handling and storage,
  • vermin
  • dust
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17
Q

Work practices and examples:

A

Establishments will have work practices devised for the safety of food handling.
E.g:
- wearing gloves when handling ready-to-eat food
- wearing a hairnet in the commercial kitchen to avoid cross-contamination

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18
Q

Define eliminating and and minimising hazards:

A

The safe preparation of food relies upon the establishment being able to anticipate where hazards could occur and either eliminating or minimising these.

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19
Q

What is an example of eliminating and minimising hazards:

A

Cross contamination:
- Businesses minimise the danger of cross-contamination by implementing appropriate control measures. Such as uniform and personal hygiene standards, e.g. clean uniform, hair tied back.

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20
Q

What does HACCP stand for?

A

Hazard Analysis Critical Control Point

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21
Q

Define HACCP:

A

A method of preventing food hazards.

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22
Q

What does HACCP require?

A
  • It requires the food item being prepared to be analysed from arrival through to storage preparation, cooking and service.
  • At each step in the production of the dish, hazards are identified and control measures are put in place to prevent these hazards from threatening the safety of the food.
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23
Q

What happens if a critical control point is identified?

A

If the hazard is not contained or prevented, the dish may present an unacceptable risk to consumers.

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24
Q

Work practices associated with HACCP?

A
  • Temperature checking raw ingredients as they are received.
  • Conducting visual inspections of fresh fruit and vegetables to ensure no pest infestation.
  • Use a probe thermometer to check internal temperature of cooked meat.
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25
Q

What is an act?

A

a law passed by government. The majority of laws relevant to hospitality businesses in NSW are state government laws.

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26
Q

What is a regulation?

A

a guideline outlining the behaviour required to achieve compliance. They contain the detail of what needs to be done in order to meet the requirements of a particular act.

27
Q

What is a code of practise?

A

a set of instructions, usually written by a professional association, indicating how to carry out a certain task in a safe or ethical manner.

28
Q

What are Australian standards?

A

published documents that set out specific procedures and guidelines to ensure consistency of products and guidelines to ensure consistency of products, services and systems.

29
Q

Food Act 2003:

A
  • Ensure that food for sale is safe and suitable for human consumption.
  • The act covers food production and manufacturing industries, as well as retail sales of prepared and ready to eat food products.
30
Q

Define Food Regulation 2015:

A
  • used in conjunction with the NSW food authority
  • It is a regulatory body that has the power to inspect food premises to ensure they are complying with the food act 2003.
31
Q

Aim of Food Regulation 2015:

A
  • to reduce the incidence of food-borne illnesses linked to certain food sectors in NSW. It sets minimum food safety requirements for food industry sectors that have been identified as high risk. (meat, dairy, seafood, egg )
32
Q

Australian New Zealand Food Standards Code:

A
  • related to labelling and affective in manufactured foods. - It also contains definitive descriptions of food to ensure accurate labelling and marketing, and details standard for food safety and primary production.
33
Q

Five food safety standards:

A
  • Food safety programs.
  • Food safety practices and general requirements.
  • Food premises and equipment.
  • Food safety programs for food service to vulnerable persons.
34
Q

Workplace policies and procedures:

A
  • E.g. wearing a hairnet to avoid hair contaminating the food.
35
Q

What are Contaminates:

A
  • Contaminates are substances that make something less pure or make it poisonous.
36
Q

What is Contamination:

A
  • Contamination is the action of making something impure or harmful.
37
Q

What is Cross contamination:

A
  • Cross-contamination in food occurs when harmful bacteria or allergens are spread to food. They might be transferred from other food, surfaces, hands or equipment.
38
Q

Potentially hazardous foods:

A

may have naturally occurring bacteria already within them. Some foods are considered high risk because they are high protein and low in acid. These characteristics make them particularly suspectable to bacterial contamination.

39
Q

What is an allergen?

A
  • Allergen, is a substance that causes and allegoric reaction.
40
Q

Causes of contamination:

Physical

A
  • Physical: include hair, chips of nail polish, remnants of packaging, dust and insects.
41
Q

Causes of contamination:

Chemical

A
  • Chemical: caused by failing to thoroughly wash fruit or vegetables before preparation, or by not following cleaning procedures.
42
Q

Causes of contamination:

Microbiological

A
  • Microbiological: may be present in the food item already, or it may have been introduced through poor hygiene and food-handling procedures.
43
Q

Mild symptoms of an allergic reaction:

A
  • vomiting.
  • Hives or welts on the skin.
  • Itching.
  • A mild wheezy feeling in the chest.
  • Swelling of the face, lips or eyes.
44
Q

Anaphylaxis symptoms:

A
  • Noisy breathing or difficulty breathing.
  • Swelling tongue, tightness in throat.
  • Wheezy cough.
  • Dizziness
45
Q

When a customer has an allergy:

A

It is the customer’s responsibility to inform an establishment if they have a food allergy.
- Then it is the kitchen staffs responsibility to make sure that cross contamination is avoided to stop an allergic reaction from occurring.

46
Q

Define Food Borne illness:

A

Is often referred to as food poisoning.

47
Q

Cause of Food Borne illness:

A

It is the illness caused by consuming food that has been contaminated by pathogenic bacteria, viruses or accidental poisoning from chemicals.

48
Q

Incorrect storage and handling: Temperature

A

The temperature danger zone (5-60 degrees) is the temperature range at which pathogenic bacteria reproduces most rapidly.

49
Q

Define Naturally poisonous foods:

A

Contain poisons that are harmful to humans. E.g. the substance solanine, which turns potatoes green.

50
Q

Food Handlers:

A

Have a responsibility to conduct themselves according to the establishment’s policies and procedures. They must follow hygienic work practices expected, such as wearing correct uniforms, wearing gloves etc.

51
Q

Workplace procedures help to prevent contamination.

examples:

A
  • Personal presentation standards.
  • Uniform standards.
  • Protective clothing standards.
52
Q

Reporting:

A
  • To keep improving, businesses need to be honest about their practices and procedures, and measure these against food safety goals.
  • If some aspects of service practice aren’t working, the establishment need to be aware of this in order to rectify the problem.
53
Q

Food hazard and associated risks:

A
  • Food handlers have a responsibility to report when a food safety breach may have occurred or is at risk of occurring.
  • Customers will report if they think a meal is not hot enough, or that the cake in the display fridge does not seem cold.
54
Q

Poor hygiene work practices:

A
  • Incorrect storage of raw and cooked items in the cool room should be reported, as should inappropriate wearing of the uniform. Raw foods should always below cooked foods and a clean uniform must always be worn.
55
Q

Personal health issues:

A

always declare if they have an illness before commencing work. This enables the supervisor to make a decision about the type of work the individual may be able to perform.

56
Q

Incidents of food contamination:

A
  • Customers may be very quick to report an incidence of food contamination such as hair in a meal, or a coffee cup with someone else’s lipstick on it. Workers must report immediately.
57
Q

Define formal reports:

A

are written after an inspection by the environmental health officer.

58
Q

What does a formal report do?

A

These provide summary of both the good and bad results, and details regarding how any issues should be rectified, and when they need to be resolved by.

59
Q

Define informal report:

A

might involve adding an item such as paper towels to a whiteboard order list for future purpose because stocks are running low.

60
Q

What does an informal report do?

A

Informal reports may also take the form of an immediate verbal notification, which is later followed up with a written report.

61
Q

Written report examples:

A
  • HACCP based food safety plans have many reports that provide written evidence of ingredient inspections on arrival, temperature checks, cleaning checklists etc.
  • An anaphylaxis incident may require staff to wrote up a detailed account of events for further investigation.
62
Q

Verbal report:

A
  • When an incident needs reporting immediately, verbal reports are often provided in the first instance.
63
Q

Reporting to appropriate persons:

A
  • Incidents of hygiene and food-safety related issues need to be reported to the appropriate person so that action can be taken to correct them.

Hospitality Year 12 (8 decks)

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