Hospitality
Temperature for simmering
97-99
Signage Colour for PPE
Blue and White
The first and last steps of the risk control hierachy
Elimination & PPE
Aches and strains is an injury that is associated with ...
The contaminant associated with rice
Bacillus Cereus
The middle two controls of the risk control hierachy
Minimise (enginnering, substitution, modification), Administrative (monitor and report)
Who to tell in the event of a breech
Supervisor/PCBU & Emergency Services
Four kinds of costs associated with workplace injury
Economic, Social, Individual/Personal, Organisational
Wrapping up a large chunk of meat with fat
The contaminant associated with improperly sealed/stored cans and bottles
Clostridium Botulium
If a dilution is water to bleach, 3 to 1, and there is 100ml of bleach used, how much water should be used?
300ml
Most common way fires are started in kitchens
Grease fire
The technique associated with baking that involves drizzling fat on top of protein
Basting
Cooking something in its own fat
Confit
An outbreak has occured involving deli meats, which is the likely culprit
Listeria
Three fire fighting tools and equipment
The three areas related to legislation
Act, regulation, Standards/ Codes of Practice
Water placed inside an oven to prevent a dense cake (like a cheesecake or baked custard) from cracking
Bain Marie
The most expensive cut of a Chicken
Breast
Four kinds of TOXIN contaminants
Bacillus Cereus, Clostridium Perfingens,Clostridium Botulium , Staphylococcus Aureus
The temperature of poaching
60^C-88^C
The four things that establishments MUST do to show that they are compliant
2. Maintain a Food Safety Program
3. Allow random inspections by the Environmental Health Officer
4. Have systems, policies and procedures on safety (e.g. having a WHS committee that meets every three months OR a Health and Safety Representative, have systems to record and report incidents)
Four kinds of security breeches (think what we lock up so that people don't break and enter)
Money, equipment, documents (classified information - so this can be digital) and restricted access areas
Four kinds of bodies related to WHS
Safe Work NSW, Safe Work Australia, Unions, Professional Associations
Ten types of contaminants
Listeria, E-Coli, Camphylobacter, Salmonella, Bacillus Cereus, Clostridium Perfingens, clostridium botulinum, Staphylococcus Aureus, Hepatitis A, Rotavirus