Food Safety
Tiny forms of life that you can't see, taste or smell.
What are biological hazards?
Most important way to keep from contaminating food
What is hand washing
Examples are milk, eggs, meat, poultry, fish, tofu, sprouts, etc,
What are unsafe foods that need time control for safety
Pathogens can transfer from one surface, or food, to another
What is cross-contamination?
Reduces pathogens on a surface to safe levels
What is sanitising
Objects that can get into your food such as glass, bones, dirt, bandages.
What are physical hazards?
A designated sink for hand washing
What is a hand washing sink
Examples: wrap or cover food before storing, store food only in containers intended for that food, etc.
What is preventing cross contamination?
Examples: walls, shelves, sinks, knives, cutting boards, etc.
What are surfaces to clean?
Examples are: cleaners, sanitisers, polishes, and machine lubricants
What are chemical hazards?
A type of Protectant that can prevent the spread of pathogens if used the correct way
What are single use gloves
Celery, cereals, crustaceans, eggs, fish, peanuts, soya beans, lupin, milk, molluscs, mustard, nuts, sesame seeds and sulphur dioxide.
What are food allergens
Cleaning tools and equipment with correct chemicals and effective methods.
What are good cleaning practices?
Transferring pathogens from your body to food
What is poor personal hygiene
Blue or other brightly coloured plasters.
What is the correct colour of plaster for the kitchen?
Directing the customer to the information needed for people with food allergies.
what is signposting?
Things that can get into food operations and find food, warmth and shelter
What are pests?
Letting food stay too long at temperatures that are good for pathogenic growth
What is time temperature abuse
A finger cover for over plasters.
What is a finger guard?
Need the name of the food, and use-by-expiration date
What is food labelling?
1) tell customer how dish is made 2) tell customer about secret ingredients 3) suggest items that don't have that allergy
What are the steps to take with a customer with food allergies?
Gnaw marks, droppings, nests, smells, urine smears etc.
What are signs of pest infestations?