Hygiene
Why is hygiene important in the hospitality industry?
Because it directly affects health, safety and overall satisfaction of customers.
Because it could affect the reputation of the business if hygienic practices aren't properly done.
How can we dispose of food waste responsibly?
- Feeding to animals
- Recycling
- Composting
- Landfill
Environmental Health Officers
What is the definition of contamination?
The introduction of a contaminant in food/A contaminant is present in food
In what order should you store food in the fridge?
enusre that raw food is below ready-to-eat food
Give one example of a personal hygienic practice in the hospitality industry
- Make sure that work attire is clean
- Remove jewellery
- Tie back hair
- Clean hands
- If unwell then stay home
- Clean nails (no nail polish or acrylics)
How do you dispose of oil and/or grease safely?
1. Letting it cool and solidify before tossing it in the trash
2. Pour it in a can or bottle and dispose it in the trash
3. Put it in vegetable
What is environmental hygiene? Give an example.
The cleanliness of the areas around the preparation of food product (storage room and work surfaces).
- Ensuring that your bench is sanitised
- Lights are covered
- It is pest free
What is the definition of a contaminant?
Any biological or chemical agent, foreign matter, or other substance that may compromise food or suitability
What does FIFO stand for?
First-in-first out
What does hygiene refer to?
The practices and procedures that are put in place to ensure cleanliness and sanitation of food prep areas
What are the types of bins used for disposal?
- General waste
- Paper and cardboard recycling
- Mixed container recycling
- Vegetation recycling
What is an example of personal hygiene?
-ensure that nails are kept short and without polish or fake nails
-enusre that uniform is washed regulary
-enusre that you don't wear any overpowering perfumes.
What are the 3 categories of a contaminant/contamination?
- Biological
- Chemical
- Physical
What is the temperature range where bacteria multiply most rapidly in food?
5 degrees celcius to 60 degrees celcius
What are the 4 golden rules for hygienic practices in the hospitality industry?
- Keep it cold
- Keep it clean
- Keep it hot
- Check labels
What MUST you do when disposing of waste?
Wash your hands after changing bins, taking off your apron before disposing bins and waste, and keep away from fresh foods (to prevent contamination)
What is the first thing you need to do before starting cooking?
Give an example of a contaminant from each category
Biological: Microorganisms (bacteria, viruses, or molds)
Chemical: Metals, pesticides, or other chemical products
Physical: Any physical objects or foreign matter, such as string, paperclips, or glass, insects, etc
This is the recommended minimum distance food should be stored above the floor and away from walls?
6 inches
What key legislation guides the work of Environmental Health Officers in NSW, and how do they ensure compliance within the hospitality?
The Hegiene Legislation guides EHO officers and ensure compliance by inspecting businesses for hygiene compliance and investigates food hazards
List 3 kitchen waste non-negotiables
- Correct labelling of garbage bins and other waste receptables
- Garbage areas need to be easily accessible
- The removal of food scraps from kitchen daily
- Don't overflow garbage containers
- Always use a bin liner
- Ensure all rubbish is removed from internal bins and seal when transporting
- Regularly clean garbage containers
Using the same platter for cooked and uncooked chicken can lead to this food safety hazard?
Cross-contamination
What is cross-contamination and when does it occur?
The transfer of harmful microorganisms or substances from one food, food contact surfaces or equipment to another.
It can occur at ANY stage.
This acronym represents the six factors that affect bacterial growth in food?
FAT TOM (Food, Acidity, Temperature, Time, Oxygen, Moisture)