Personal Hygiene
This must always be washed before handling food.
Hands
What does WHS stand for?
Work health and safety
Food should be kept at this temperature range, known as the “danger zone.”
5°C to 60°C.
What does FSANZ stand for?
Food Standards Australia New Zealand.
What is the first thing you should do when greeting a customer?
Smile and make eye contact / give a friendly greeting.
True or false. Nail polish and fake nails are acceptable when preparing food.
False
Name one common hazard in a hospitality kitchen?
Wet floors, hot surfaces, sharp knives, heavy lifting.
True or False – Cooked and raw foods should always be stored together in the same container.
False.
Which law or code governs food safety in Australia?
The Food Standards Code.
True or False – It’s acceptable to ignore a customer if you’re busy with another task.
False
Name two items of personal protective clothing that help maintain hygiene in food service.
Apron, hairnet, gloves, chefs hat or leather shoes
What piece of safety equipment must be checked regularly and is used in case of a fire?
Fire extinguisher or blanket.
What does cross-contamination mean in food handling?
The transfer of harmful bacteria from one surface, food, or person to another.
Local councils often carry out these to ensure food businesses comply with legislation.
Health inspections.
Give one example of active listening when serving a customer.
Nodding, paraphrasing their order, maintaining eye contact, or asking clarifying questions.
Why should food handlers avoid touching their face, hair or body while preparing food?
It can transfer bacteria and cause contamination
Why is correct manual handling important in hospitality?
To prevent injuries such as strains and back problems.
Name two high-risk foods that are more likely to cause foodborne illness.
Poultry, seafood, eggs, dairy, cooked rice/pasta (any two).
Name one responsibility of a food handler under the Food Act 2003 (NSW).
To handle food safely, prevent contamination, report illness, or follow hygiene requirements.
How should staff handle a customer complaint?
Listen carefully, stay calm, apologise, offer a solution, and follow up if needed.
Describe three personal hygiene practices that reduce the risk of cross contamination.
Regular hand washing, wearing clean uniform/PPE, covering cuts, keeping nails short and clean and avoiding jewelry.
Explain the difference between a hazard and a risk.
A hazard is a source of potential harm (e.g., wet floor), while a risk is the likelihood of harm occurring from the hazard.
Outline the steps for cooling hot food safely before refrigeration.
Cool from 60°C to 21°C within 2 hours, then from 21°C to 5°C within 4 hours, using shallow containers or ice baths if necessary.
Explain how breaches of legislative requirements can affect a business legally and financially.
Fines, legal action, loss of license, business closure, damaged reputation, reduced customer trust.
Explain why consistent customer service is essential for a business’s success.
Builds customer loyalty, improves reputation, encourages repeat business and increases profitability.