EHO
What does EHO stand for?
Environmental Health Officer
What is the name of the code that covers food legislation?
Australia New Zealand Food Standards Code
What is a contaminant?
any biological or chemical agent, foreign matter or other substance that may compromise food safety
Wet hands under warm running water
Soap hands
Rub thoroughly between fingers and over wrists for 2 mins
Rinse in clean running water
Dry with paper towel
What is the food danger zone (FDZ)?
Between 5°C - 60°C
True/False
An environmental health officer can require a person to produce a licence, state their full name and address and ask questions that require answers?
TRUE
What 3 things does the code cover?
standards for food safety & hygiene
fit out of premises
labelling, composition and advertising of food
What is contamination?
Give 3 occasions when you should you wash your hands?
before handing food
between handling raw food and food that is ready to eat
after using the toilet
after smoking, coughing, sneezing, blowing your nose, eating or drinking
after touching hair, face, scalp, mouth, nose, ears
after handling rubbish and other waste
after handling money
What is the temperature range should you store cold food in refrigerators.
Between 0°C and 5°C
TRUE/FALSE
An Environmental Health Officer can only stop and search food vehicles, but they cannot detain them.
FASLE
EHO can stop, detain and search any vehicle
Who enforces the ANZFS code in QLD?
Explain what a Potentially hazardous food is?
food that has to be kept at a certain temperature to minimise growth of bacteria which could lead to food poisoning
Give 3 types of contamination and give an example for each
Physical - hair
Chemical - detergent being spilt on food
Biological - cross contamination from raw uncooked meats to ready to eat foods
What temperature should food be kept in a freezer?
Below -18°C
Name 2 things an EHO can take from a food premises/vehicle.
samples of foods
detain any articles or equipment
take photographs
take videos
take audio
TRUE/FALSE
Is it an EMPLOYEES responsibility to:
report illness that could cause food contamination and prevent food contamination from occurring
TRUE
Define what "ready to eat food" means?
food that is ordinarily consumed in the same state as it is sold
Give 3 ways you can prevent food contamination from occurring
cover cuts with band aids and gloves
report cases of pest infestation
wear PPE - gloves, aprons, hairnets etc
wear clean clothes/uniform
Washing hands correctly
storing food correctly
Keep hot food hot means that we should keep hot food above what temperature?
60°C
Give 3 consequences that can apply to a business breaching hygiene regulations.
breach notice
fine
prosecution
closure of business
What is the purpose of a Food Safety Program
to identify potential hazards, when they would occur and how they can be corrected. Requires regular review and documentation
What is the difference between "CLEANING" and "SANITISING"
Cleaning involves removing the surface debris of food usually includes scraping, wiping, washing in hot water and rinsing
Sanitising is the process of applying heat and or chemicals to a clean surface to reduce the number of bacteria to a safe level
Give 3 common symptoms of food poisoning
stomach aches
vomiting
diarrhoea
fever
YES/NO
If food has been kept out for more than 4 hours can it be eaten or kept for another day?
NO - it must be thrown out and cannot be kept for another day