Hygiene
What is a Contaminant
Any biological, chemical or physical agent that can compromise food safety
What is meant by the term 'Personal Hygiene'
Hair clean and tied back
Clean shaven
Fingernails at appropriate length
Minimal jewellery
Uniform clean and ironed
Explain the difference between cleaning and sanitising
Cleaning is the removal of food debris
Sanitising is removal of bacteria from surfaces
What is the WHS Act?
The Workplace Health and Safety Act outlines what is required to ensure a safe and healthy workplace.
Name 3 items that can be recycled
Bottles
Food/Take away containers
Take away coffee cups and lids
What is cross contamination
Cross contamination occurs when bacteria and viruses are transferred from one source to another
What colour are food grade bandages
Blue
Explain the steps for cleaning your workbench
Remove debris from bench
Wash with hot soapy water
Rinse and dry with paper towel
Spray with food grade sanitiser
Name 3 instances where you MUST inform WHS state regulators
The death of a person
A serious injury or illness
A dangerous incident that can pose a serious risk to workers
Name 3 items that cannot be recycled
Plastic straws
Plastic bags and sachets
Polystyrene (meat trays, some take away containers)
What is potentially hazardous food
Food that must be kept at a certain temperature to minimise the growth of harmful bacteria
Why do we used coloured bandages in the food industry
For easy detection
Explain the term 'MSDS'
Material Safety Data Sheet
Name 3 employee WHS responsiblities
Follow established work policies and procedures
Do not work if impared by drugs or alcohol
Take care to protect yourself while working
How can you safely dispose of broken glass
Wrapped in paper and placed in the general waste bin
What is ready to eat food
Food that can be eaten without having anything else done to it.
When should you wash your hands
Everytime you enter a food service area
After using the toilet
After handling rubbish
After using cleaning products and chemicals
After touching your face or hair
How should cleaning chemicals be stored
Away from food sources, in a dedicated lockable cupboard or room
Name 3 Employer WHS responsibilities
Ensuring the health and safety of all employees
Provide a safe work environment
Provide workers with training and supervision
Name 3 daily kitchen activities that can have a negative environmental impact
Disposing of general waste incorrectly
Leaving lights on when areas are not in use
Using the dishwasher excessively
What is the temperature danger zone
Between 5 and 60 degrees C
Explain the procedure for handwashing
Wet hands and apply soap or handwash
Wash palms, fingers, thumbs, nails and wrists
Rinse thoroughly
Dry with paper towel
Explain the term 'PPE'
Personal Protective Equipment
Explain how you would use the safe lifting technique
Stand close to the object
Bend at the knees
Keep your back straight
Use strong leg muscles to lift
Lift the load keeping it close to your body
When thinking of the environmental impact we make, what do the 3 R's stand for?
Reduce
Reuse
Recycle