Hygiene

Question 1

What are 6 hygienic work practices that should be followed when working in a commercial kitchen?

Answer 1

• Wash hands frequently and properly
• Cover cuts and sores with bandage or
  dressing and a waterproof covering
• Clean clothes and apron
• Fingernails are trimmed and clean
• Hair tied back and in a hairnet or hat
• Clean equipment after use

Question 2

What is the correct personal presentation for a chefs uniform in a commercial kitchen?

Answer 2

• Clean uniform
• Hairnet and/or hat
• Apron
• Neckerchief
• Hard cover enclosed shoes
• Long pants
• Long-sleeved, double-breasted shirt
• No jewellery

Question 3

Why is maintaining hygienic work practices important in the hospitality industry?

Answer 3

Protects the staff and customers from getting food poisoning

Question 4

What is the code for hygiene in the hospitality industry in Australia?

Answer 4

Australia New Zealand Foods Standard Code

Question 5

At the end of service, work areas must be ___ properly

Answer 5

cleaned

Question 6

Incorrect cleaning, storage and waste disposal may lead to…

Answer 6

spoilage and food poisoning

Question 7

Hygienic work practices are important as they prevent…

Answer 7

food-borne illnesses

Question 8

Consequences of poor hygienic work practices include:

Answer 8

• Food poisoning
• Infestation
• Damaged reputation
• Fines
• Loss of business
• Publication of hygiene breach

Question 9

What does hygienic work practices relate to?

Answer 9

• Personal hygiene
• Food prep + storage
• Ready-to-eat items
• Food + beverage service
• Linen
• Cleaning and sanitising
• Waste disposal
• Pest control

Question 10

What is the most important part of personal hygiene

Answer 10

Handwashing

Question 11

Describe the handwashing process

Answer 11

1. wash w/ warm running water
2. lather soap - nails, between fingers, back of hands
3. scrub for 20s+
4. rinse under clean, running water
5. dry w/ clean towel
6. turn off water using paper towel

Question 12

What are causes of food hazards?

Answer 12

• handling of food + beverages
• unclean surfaces
• personal hygiene
• personal health
• environmental hygiene
• work practices

Question 13

What food is used on:
White chopping board

Answer 13

dairy + bakery goods

Question 14

What food is used on:
Green chopping board

Answer 14

fruit + veggies

Question 15

What food is used on:
Yellow chopping board

Answer 15

poultry

Question 16

What food is used on:
Red chopping board

Answer 16

raw meat

Question 17

What food is used on:
Brown chopping board

Answer 17

cooked meat

Question 18

What food is used on:
Blue chopping board

Answer 18

seafood

Question 19

List the 6 colours of chopping boards

Answer 19

• Yellow
• Red
• Blue
• White
• Green
• Brown

Question 20

What are appropriate measures to eliminate/minimise hazards and risks?

Answer 20

• Safe food preparation
• Hygiene practices
• Training
• Food safety standards

Question 21

What does HACCP stand for?

Answer 21

Hazard Analysis and Critical Control Point

Question 22

What is HACCP?

Answer 22

A method for preventing food hazards

Question 23

What does HACCP focus on

Answer 23

cross contamination

Question 24

An act is a legislation passed by the _____

Answer 24

government

Question 25

A regulation outline ____ required to achieve _____

Answer 25

1. behaviours 2. compliance

Question 26

A code of practice is a set of ____ indicating how to carry out certain tasks in a ___/___ manner

Answer 26

1. instructions 2. safe/ethical

Question 27

List 3 legal requirements for food hygiene and safety

Answer 27

- Food Act 2003 (NSW) - Food Regulation 2015 (NSW) - Australian new Zealand Food Standard Code

Question 28

What are the consequences of not complying with legal requirements?

Answer 28

- verbal/written warning - Penalty infringement notice - Improvement notice - Prohibition notice

Question 29

List signs of damaged and deteriorated food

Answer 29

- Bruising, wilting, damaged skin or leaves - Overripening of fruits

Question 30

Define a contaminant

Answer 30

a substance that makes something less pure or poisonous

Question 31

Define contamination

Answer 31

the action of making something impure/harmful

Question 32

Define cross contamination

Answer 32

harmful bacteria or allergens that are spread to food from one food or surface to another

Question 33

What are the characteristics of potentially hazardous food

Answer 33

High protein, low acid

Question 34

Allergens cause...

Answer 34

allergic reactions

Question 35

List some common food allergens

Answer 35

- Eggs - Fish - Milk - Wheat - Peanuts

Question 36

What is the purpose of the Food Act 2003 (NSW)?

Answer 36

To ensure food is clean. safe to eat and suitable for human consumption

Question 37

What is the purpose of the Food Regulation 2015 (NSW)

Answer 37

Food is safe for human consumption

Question 38

Define food-borne illness

Answer 38

Illness caused by consuming food that has been contaminated by pathogenic bacteria or viruses

Question 39

What are the main causes of food-borne illnesses?

Answer 39

- Consumption of bacteria - campylobacter, E. coli, listeria, salmonella - Consumption of food that made contact with a carrier of a virus - norovirus, rotavirus, hepatitis A - Consumption of toxins - poisons produced by bacteria that causes illness rather than ingesting bacteria itself

Question 40

Define pathogen

Answer 40

An organism causing disease to it's host

Question 41

Name bacterial pathogens

Answer 41

Campylobacter E. coli Listeria Salmonella

Question 42

Name toxin pathogens

Answer 42

Bacillus cereus Clostridium botulinum Clostridium perfringens Staphylococcus aureus

Question 43

Name viruses

Answer 43

Hepatitis A Rotavirus