Food Safety & Hygiene
What temperature must cold food be stored at or below?
5°C or below
Which Australian Act governs workplace health and safety?
Work Health and Safety Act 2011 (WHS Act)
What is the correct way to greet a guest at a restaurant?
smile, eye contact, polite welcome
What is the legal drinking age in Australia?
What is mise en place?
preparation before service
Name one food associated with salmonella poisoning.
raw egg products (e.g., mayonnaise, aioli)
What is the role of Safe Work Australia?
Develop national WHS policies and guidance
Define “upselling” in hospitality.
encouraging a customer to buy a higher-value product
What does RSA stand for?
Responsible Service of Alcohol
Which knife is best for slicing bread?
Serrated knife
What does the “2-hour/4-hour rule” relate to?
safe time food can be in the temperature danger zone (5°C–60°C)
Who is a PCBU in the hospitality industry
Person Conducting a Business or Undertaking (e.g., restaurant owner)
Give one strategy for dealing with a customer complaint.
Listen, apologise, take action, follow up
What garnish is traditionally served with a Coke?
What is the correct procedure for thawing frozen meat safely?
in the fridge, below 5°C
What type of chopping board should be used for raw chicken in a commercial kitchen?
yellow chopping board
Name one hazard in a commercial kitchen and one control measure
slippery floor – use non-slip mats and signage
What does “cultural awareness” mean in hospitality?
respecting and adapting to customers’ cultural needs and practices
What coffee is made with a single shot of espresso and steamed milk, topped with foam?
cappuccino
What type of service is “silver service”?
Food served from a platter using a spoon and fork at the table
Name three personal hygiene practices required in food handling.
washing hands, wearing clean uniform, tying back hair
PPE stand for, and give two examples used in hospitality
Personal Protective Equipment – e.g., gloves, non-slip shoes, aprons
Why is customer feedback important for a business?
to improve service, identify issues, and build reputation
Name two signs a customer may be showing intoxication.
slurred speech, lack of coordination, aggressive behaviour
Name two dry-heat cooking methods.
grilling, roasting, baking, sautéing