HACCP
HACCP stands for...
Hazard Analysis and Critical Control Points
The amount of steps to washing your hands
12 steps
Vermin in a hospitality establishment refers to..
rats, mice and cockroaches
PPE stands for...
Personal protective equipment
The amount of steps there are in HACCP
7 steps
The minimum length to wash your hands for
30 seconds
List 3 tips on plating food...
Soft base, Show the sear, Don’t overload the plate, ½ inch or more from the edge, Opposites together, No like colours touching and Garnish with a purpose
The temperature danger zone is...
5–60ºC
Good manual handling techniques include...
moving, lifting, carrying and placing items in the correct manner
First step for HACCP...
Conduct a hazard analysis
First step for hand washing...
Wet hands with water
Name 1 rule of photography also used in plating.
food placed at the end of the line of sauce to draw eye, frame the item, rule of 3
Micro-organisms are... (3 things)
mould, bacteria and viruses
Appropriate personal presentation standards required in the hospitality industry may include...
Suitable uniform, minimal make-up and minimal jewellery
Last step for HACCP...
Establish documentation procedures
Last step for hand washing...
Using elbow to turn off tap. If no elbow tap available, use paper towel to turn off tap
The reasons for avoiding raw herbs (5 reasons).
Food Safety Concerns, Texture and Flavour Balance, Aesthetic Consistency, Potential for Bitter Flavours and Allergenic Reactions
Purpose of utensil control
prevent cross contamination
WHS requires consultation when...
Identifying and assessing risks to H&S, deciding how to minimise risks and deciding adequacy of facilities for workers.
Step 4 for HACCP...
Establish monitoring procedures
Step 6 for handwashing...
Backs of fingers to opposing palms with fingers interlocked.
All plating techniques can be categories into 4 categories. List them (4x points).
Balance, Focus, Functionality, Harmony
The purpose of supervision of food displays (2 answers)
Monitor safety practices (temp control, possible cross contamination) and customer behaviour
The costs that are incurred when someone is injured in the workplace (there are 3)
Economic, social and human costs