Personal Hygiene
Food Safety Hazards
Temperature Control
Safe Food Handling
HACCP
100

TWO examples of why effective hand washing is one of the most important food safety practices.

1. Removes bacteria and viruses

2. Prevents cross-contamination

3. Reduces the risk of food-borne illness.

100

Identify TWO types of food contamination.

1. Biological

2. Chemical

3. Physical

4. Allergen

100

What is the temperature range of the Danger Zone?

5°C–60°C

100

What is cross-contamination?


The transfer of harmful bacteria or allergens from one food, surface or person to another.

100

What does the acronym HACCP stand for?

Hazard Analysis and Critical Control Points.

200

Explain why jewellery should not be worn while preparing food (2 Examples)

  • Harbours bacteria.
  • May fall into food causing physical contamination.
  • Makes effective hand washing difficult.
  • Can catch on equipment creating a safety hazard.
200

Describe one example of each type of contamination.(Biological, Chemical, Physical, Allergen)

Biological

  • Raw chicken dripping onto salad.

Physical

  • Hair or broken glass found in food.

Chemical

  • Cleaning chemical accidentally sprayed onto food.

Allergen

  • Peanut residue transferred to a meal labelled nut-free.
200

Explain why potentially hazardous food should spend as little time as possible in the Temperature Danger Zone.

  • Bacteria multiply rapidly between 5°C and 60°C.
  • Increased bacterial growth increases the risk of food poisoning.
  • Food becomes unsafe even if later refrigerated or reheated. 
200

Describe three ways cross-contamination can occur.

  • Using the same chopping board for raw meat and salad.
  • Using the same knife without washing and sanitising.
  • Dirty hands touching ready-to-eat food.
  • Raw food stored above cooked food.
  • Dirty cloths or equipment touching food. 
200

What is the main purpose of HACCP in a hospitality workplace?

To identify, assess and control food safety hazards throughout the food handling process to prevent foodborne illness.

300

Describe the correct procedure for covering and managing a cut.

  • Stop work.
  • Clean the wound.
  • Apply a blue waterproof dressing.
  • Wear a disposable glove if required.
  • Change dressing if damaged.
  • Report injury to supervisor.
300

What are the favourable conditions for bacteria to multiply?

Warm temperatures, moisture, food and time

300

Explain the Two-Hour/Four-Hour Rule.

Less than 2 hours:

  • Refrigerate or use immediately.

Between 2 and 4 hours:

  • Use immediately.
  • Do not refrigerate.

More than 4 hours:

  • Discard.
300

Describe how raw chicken should be stored (3 examples)

  • Store below cooked and ready-to-eat foods.
  • Keep in sealed containers.
  • Store at 5°C or below.
  • Label and date correctly.
  • Prevent juices dripping onto other foods.
300

What is a Critical Control Point (CCP)? Give two examples used in a commercial kitchen.

A Critical Control Point is a stage in the food handling process where a food safety hazard can be prevented, eliminated or reduced to a safe level.

Examples include:

  • Receiving food deliveries
  • Cooking food
  • Cooling cooked food
  • Reheating food
  • Hot or cold holding
  • Refrigerated storage
400

Explain the responsibilities of food handlers under workplace hygiene procedures (4 examples)

  • Maintain personal cleanliness.
  • Wash hands correctly.
  • Wear clean uniforms.
  • Report illness.
  • Cover wounds.
  • Prevent contamination.
  • Follow workplace food safety procedures. 
400

What is the role of an Environmental Health Officer (EHO) in the hospitality industry?

An Environmental Health Officer (EHO) monitors and enforces food safety laws by:

  • Inspecting food premises.
  • Checking compliance with the Food Standards Code and Food Act.
  • Investigating food complaints and foodborne illness outbreaks.
  • Educating food businesses on safe food handling practices.
  • Issuing improvement notices or penalties when necessary.
400

Describe the correct cooling procedure for cooked food.

  • Divide into shallow containers.
  • Cool quickly.
  • Minimise time in the danger zone.
  • Refrigerate promptly.
  • Monitor temperatures.
  • Label and date.
400

During service, the coolroom reaches 12°C. Explain staff actions.

  • Check actual food temperatures.
  • Move food to another coolroom.
  • Apply the Two-Hour/Four-Hour Rule.
  • Record the incident.
  • Notify supervisor.
  • Arrange repair.
  • Discard unsafe food.
400

A batch of cooked chicken is checked during cooking and has an internal temperature of 50°C instead of the required safe cooking temperature. Explain what should happen according to HACCP principles.

  • The temperature is below the critical limit.
  • Continue cooking until the safe internal temperature is reached.
  • Recheck the temperature using a calibrated thermometer.
  • Record the corrective action if required by workplace procedures.
  • Do not serve the food until it meets the critical limit.
500

A food handler touches raw chicken, answers their mobile phone and immediately begins preparing sandwiches. Explain the breaches and control measures in this scenario. 

Breaches:

  • No hand washing after raw chicken.
  • Mobile phone contamination.
  • Cross-contamination to ready-to-eat food.
  • Failure to sanitise hands or change gloves.

Correct procedure:

  • Wash hands after touching raw chicken.
  • Avoid using mobile phone during food preparation.
  • Wash hands after touching phone.
  • Use clean utensils and gloves where appropriate before preparing ready-to-eat foods.
500

A customer tells you they have a severe nut allergy. Explain four actions staff should take to safely prepare and serve their meal.

Any four:

  • Wash hands before preparing the meal.
  • Use clean, sanitised equipment.
  • Prepare the meal away from foods containing nuts.
  • Check ingredient labels.
  • Inform the kitchen about the allergy.
  • Prevent cross-contamination.
  • Clearly identify the meal before serving.
500

Explain five ways correct temperature control helps keep food safe during food preparation and service.

  • Check food temperatures on delivery.
  • Store cold food at 5°C or below.
  • Keep hot food at 60°C or above.
  • Cook food to a safe internal temperature.
  • Cool food quickly.
  • Reheat food to the correct temperature.
  • Monitor temperatures using a probe thermometer.
500

Identify three Acts, Standards or workplace policies that help ensure food is prepared safely in Australia. Explain the purpose of each.

Food Standards Australia New Zealand (FSANZ) Food Standards Code

  • Sets the legal food safety standards that businesses must follow for food handling, hygiene and safe food production.

Food Act 2003 (NSW)

  • Regulates the safe handling, preparation and sale of food in NSW.
  • Gives authorised officers the power to inspect food businesses and enforce compliance.

Work Health and Safety (WHS) Act 2011 (NSW)

  • Requires employers and workers to maintain a safe workplace.
  • Covers hazards such as slips, burns, manual handling and safe use of equipment.

Workplace Food Safety Program / HACCP Plan

  • Workplace policy that identifies hazards and outlines procedures to ensure food safety.

Cleaning and Sanitising Procedures

  • Ensure equipment and food preparation areas are cleaned correctly to prevent contamination. 
500

Explain ALL seven steps of following HACCP principles

  • Conduct a Hazard Analysis
    Identify potential biological, chemical, physical and allergen hazards that could occur during the receiving, storage, preparation, cooking and service of food.
  • Determine Critical Control Points (CCPs)
    Identify the stages in the food handling process where hazards can be prevented, eliminated or reduced to a safe level, such as cooking, cooling or refrigerated storage.
  • Establish Critical Limits
    Set measurable limits that must be met at each CCP to ensure food is safe, such as minimum cooking temperatures or maximum refrigeration temperatures.
  • Establish Monitoring Procedures
    Regularly monitor each CCP to ensure critical limits are consistently met. This may include checking temperatures with a calibrated probe thermometer or visually inspecting food handling practices.
  • Establish Corrective Actions
    Determine the actions to take if monitoring shows that a critical limit has not been met. This may include continuing to cook the food, rapidly cooling it, discarding unsafe food, or repairing faulty equipment.
  • Establish Verification Procedures
    Confirm that the HACCP system is working effectively by reviewing records, calibrating equipment, conducting internal audits and verifying that food safety procedures are being followed.
  • Establish Record Keeping and Documentation
    Maintain accurate records of monitoring results, corrective actions, equipment maintenance, staff training and verification activities. These records demonstrate compliance with food safety legislation and provide evidence during audits or investigations.
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