Worksheet Study 002

Question 1

List 8 personal hygiene standards that must be adhered to in the kitchen.

Answer 1

1. nails short and clean
2. No nail polish or nail art
3. Hair or braids needs to be neat
4. Facial hair needs to be trimmed
5. Bodywash has to be regular
6. Minimal make up
7. No eating or chewing gum
8. no strong perfume

Question 2

Which Jewelry is allowed in the kitchen?

Answer 2

1. Wedding band
2. Studded earrings
3. Amulet

Question 3

Name 4 illnesses that should be reported to your supervisor.

Answer 3

1. Hep
2. Diarrhoea
3. Vomiting
4. Ccold flu’s and fever
5. Sore throats
6. Nasal conjestion

Question 4

List 6 unhygienic practices.

Answer 4

1. Touching any part of body, face or hair
2. Eating, chewing, nailbiting
3. Sneezing, blowing nose
4. Smoking
5. Going to toilet
6. Handling cleaning fluids

Question 5

What are the consequences of unhygienic practices?

Answer 5

1. Cross contamination
2. Unclean hands and build up of waste
3. Bacterial growth
4. Spreading and contracting of illnesses
5. Poisoning

Question 6

How does one maintain safe and hygienic tasting procedures?

Answer 6

1. Don’t use prep utensils
2. Don’t taste with fingers
3. Carried in uniform
4. Don’t share spoon
   5 Don’t double dip
5. Washed regularly

Question 7

When should staff wash their hands and sanitize?

Answer 7

After…
1. After touching face, hair on any part of body
2. Coughing, sneezing, blowing nose
3. After touching raw food
4. After removing gloves
5. Handling chemicals
6. Cleaning a wound
7 Any breaks
8. After toilet breaks
9. Handling money
10. Between tasks to prevent cross contamination

Question 8

Why is is important to wash your hands?

Answer 8

1. Prevents cross contamination
2. Remove buildup under nails
3. Prevent bacterial growth
4. Prevent spreading of illnesses

Question 9

Describe proper hand washing procedures.

Answer 9

1. Warm running water
2. Wet hands first and then add soap
3. Wash hands and between fingers for 20-30 seconds
4. Rinse and dry w/paper towels
5. Apply sanitizer

Question 10

What are the requirements for a hand washing station?

Answer 10

1. Separate dedicated hand washing basin
2. Hot and Cold taps
3. Anti bacterial soap
4. Sanitizer
5. paper towels

Question 11

When are plasters required?

Answer 11

Any open wound (ie. cut or burn)

Question 12

Describe the requirements for plasters used in a food production area.

Answer 12

1. No food or skin colored platers. Must be bright.
2. Water proof
3. Preferably with a metal strip

Question 13

Explain when gloves are required.

Answer 13

1. To cover blister or skin irritations
2. To use as a barrier when handling raw foods
3. When serving food in front of guests
4. Whe. Serving rte foods such as salads

Question 14

Gloves should always be clean and…

Answer 14

Sanitized

Question 15

What are the advantages of wearing disposable gloves?

Answer 15

1. Provides a barrier for cuts and burns
2. Reduces bacterial contamination
3. Created a public perception of good hygiene when preparing RTEs.

Question 16

What are the disadvantages of wearing disposable gloves?

Answer 16

1. Can irritate skin
2. Issue if allergic to latex
3. High cost

Question 17

What does the acronym PPE mean?

Answer 17

Personal Protective Equipment

Question 18

What does the chef’s PPE (The uniform) consist of and how is it protective?

Answer 18

1. Double breasted Jacket: Prevents burns
2. Pants: Prevents burns
3. Apron:
4. Non - Slip and Close toed shoes: Prevents slipping and protects toes from falling objects
5. Skull cap: Keeps hair back and out of food

Question 19

Why is it important to keep your workspace area clean, neat, and tidy?

Answer 19

1. Minimize risk of injury
2. More Productive
3. Focus better on job
4. Create more awareness to other hazards