Worksheet study 004 C

Question 1

What does Quality Assurance involve?

Answer 1

1. Administrative and procedural activities are implemented to ensure correct standard of product/service is met by a process of constant systematic monitoring by Quality Management System

Question 2

What does the acronym HACCP stand for?

Answer 2

Hazardous Analysis Critical Control Point

Question 3

What type of food safety management system is HACCP?

Answer 3

Risk based food managment system

Question 4

What is HACCP designed to do?

Answer 4

HACCP is designed to prevent rather than catch potential hazards

Question 5

What is the purpose of HACCP with regard to risks of contamination in foodservice operations

Answer 5

A HACCP program will identify, monitor and control the risks of contamination in foodservice operations

Question 6

List the 7 principles of HACCP

Answer 6

1. Hazardous Analysis - identify hazards
2. Identify CCP’s - eliminate or reduce a hazard
3. Critical limits - value that separates
   acceptable form unacceptable
4. Monitoring - watch the critical limits
5. Correction - correction actions when critical
   limits are reached
6. Verification - confirms processes have indeed
   been followed
7. Documentation - record keeping of raw
   products, monitoring of production
   processes, staff training, staff supervision,
   working practice’s

Question 7

What do these acronyms mean?

Answer 7

CCP - Critical Control Point
CL - Critical Limit
CA - Corrective Action
HA - Hazard Analysis

Question 8

What is the purpose of control measures

Refer to question 8

Answer 8

Removes or eliminates hazards

Separate or isolate workers from hazards

Develop safe systems of work

Training, instructing and supervision of workers

Provide personal protection to minimize risks

Question 9

What is a Hazard?

Answer 9

Potential harm that can be caused either by something or someone

Question 10

What is Risk?

Answer 10

Likelihood of potential hazard causing harm

Question 11

List 4 common potential hazards in the kitchen, and give one example of each

Answer 11

1. Floors, e.g. spillages can cause slips
2. Machinery, e.g. broken/faulty equipment can cause accidents
3. Electricity, e.g. overloading can cause electrical shock
4. Gas, e.g. incorrect storage can cause explosions
5. Tools, e.g. Can cause injury

Question 12

Define a Critical Control Point

Answer 12

Last step or procedure where control can be applied to prevent a hazard to acceptable levels

Question 13

Why is documentation required to be kept on file?

Answer 13

For verification of completion

Question 14

What does a Food Safety Policy do?

Answer 14

Gives guidance and sets directions to how the food service operates.
Regulates all aspects of safety

Question 15

Define what Food Safety Procedures are and what they do

Answer 15

1. Personal hygiene requirements
   - minimum standard of personal care, uniform
   and safety guidance.
2. Accident and sickness procedures
   - Reporting processes to protect other against
   infecting or injuring.
3. Pest Control
   - Reporting processes in the event of sighting an
   infestation.
4. Cleaning and disenfection requirements
   - Daily, weekly and monthly routines set to
   minimum standard.
5. Visitors policy
   - Regulates access to production equipment and production areas.

Question 16

Health, safety, security, maintenance and cleaning are all essential to which company policy?

Answer 16

Food safety policy

Question 17

What is the Cold Chain?

Answer 17

Temperature controlled distribution logistics and supply chain.

Question 18

What happens if the temperature “chain” remains unbroken?

Answer 18

Products have an exceptional lifespan

Question 19

List 5 consequences of failure to maintain the cold chain

Answer 19

1. Weight loss resulting in wilting and limpness
2. Softening and bruising.
3. Unwanted ripening
4. Colour changes
5. Unwanted ripening